Cadophora fruit rot

Cadophora fruit rot is caused by the fungus Cadophora malorum, a significant pathogen responsible for various types of fruit decay in pome fruits. This fungus is known for its ability to cause both field and storage rot, making it a critical concern for apple and pear producers worldwide who prioritize post-harvest quality.

The host range primarily includes apples and pears, where the fungus acts as an opportunistic invader. Infection typically occurs in the orchard through natural openings, lenticels, or microscopic wounds caused by environmental stressors or insect pests. Once the fungus enters the fruit tissue, it initiates a decay process that often remains latent until the fruits are placed in cold storage.

Symptoms appear as small, circular, light-brown lesions on the fruit skin. As the disease advances, these spots expand and darken, frequently becoming slightly depressed. The affected fruit flesh exhibits a characteristic firm rot. Unlike soft rots, the texture remains somewhat tough, and the margin between healthy and infected tissue is often distinct.

Favorable conditions for the development of Cadophora malorum include high relative humidity and moderate temperatures. In storage facilities, inadequate cooling or excessive humidity can lead to rapid spread of the pathogen from infected fruits to healthy ones. The fungus can overwinter in orchard debris and pruning wood, which serves as a primary inoculum source for the following season.

Integrated management is essential to minimize losses. Key control strategies include:

• Maintaining orchard hygiene by removing mummified fruits and pruning diseased wood.
• Minimizing fruit injuries during harvesting and handling processes.
• Implementing appropriate fungicide spray programs during the growing season.
• Ensuring rapid cooling and optimal humidity control within fruit storage facilities to inhibit fungal colonization.