Aspergillosis

Aspergillosis, caused by the fungus Aspergillus oryzae, is a fungal disease that affects a wide variety of agricultural commodities. While this organism is commercially useful in various biotechnological processes, in the field of agronomy, it is identified as a primary pathogen responsible for the molding of grains and oilseeds during storage and transport.

The fungus targets a diverse range of crops, including cereals, legumes, and oilseed plants. It often functions as a secondary invader, colonizing plant tissues that have been weakened by environmental stress or prior mechanical damage, and it thrives extensively in storage environments where conditions are not strictly monitored.

Visible symptoms of the infection include the development of a characteristic yellow-green or grayish mycelial mat on the surface of seeds or grains. Heavily infested materials often become discolored, exhibit a noticeable musty odor, and show a significant reduction in germination rate, which makes them unsuitable for subsequent agricultural use.

The growth and spread of Aspergillus oryzae are heavily dependent on environmental variables. High humidity levels (exceeding 15-17%) coupled with warm temperatures (25-35°C) create the perfect habitat for the rapid proliferation of fungal spores, which can easily contaminate large batches of harvest within a short period.

To effectively manage and prevent the spread of this pathogen, producers should implement the following strategies:

• Harvest crops only during dry conditions to minimize initial moisture content.
• Clean harvested grain thoroughly to remove dust, debris, and damaged kernels.
• Maintain proper aeration and temperature control in silos to prevent hot spots.
• Periodically disinfect storage facilities and equipment using appropriate fungicides.
• Apply seed treatments before sowing to provide a protective barrier against soil-borne and seed-borne pathogens.