Candida zeylanoides

Candida zeylanoides is a species of yeast-like fungi that acts as an opportunistic pathogen in agriculture. It is primarily recognized as an agent of post-harvest decay, affecting a wide variety of fresh produce during storage, handling, and distribution, leading to significant economic losses for growers and retailers.

The fungus affects numerous agricultural crops, including pome fruits like apples and pears, stone fruits, grapes, and various vegetables. It typically exploits entry points such as mechanical wounds, insect bites, or bruises on the surface of the produce to colonize the internal tissues and initiate the rotting process.

Symptoms of infection include the development of soft, water-soaked lesions that often progress into tissue degradation. As the decay advances, the affected areas may exhibit a distinct fermented or yeast-like odor. In humid environments, a creamy, white, or yellowish biofilm consisting of yeast cells may appear on the surface of the lesions.

The development of Candida zeylanoides is driven by environmental conditions, particularly high humidity and ambient temperatures that favor yeast proliferation. Poor storage hygiene and the presence of rotting debris in packing houses significantly increase the risk of cross-contamination between healthy and infected produce batches.

Effective management and prevention strategies are essential for maintaining post-harvest quality:

• Minimizing physical injuries and bruising during harvest and transport.
• Maintaining optimal cooling and proper airflow in storage facilities.
• Implementing rigorous sanitation protocols for harvest bins, tools, and packing lines.
• Rapid removal of decaying or damaged fruit from storage batches.
• Employing post-harvest treatments to inhibit fungal growth on fruit surfaces.