Root anthracnose

The disease is caused by the fungus Colletotrichum radicis, a soil-borne pathogen that targets the root systems of various crops. By infecting the roots, the fungus directly impairs the plant's ability to uptake water and nutrients, resulting in systemic physiological stress.

Vegetable crops, particularly tomatoes grown in protected environments, are most susceptible to this infection. The fungus is well-adapted to environments where consistent moisture and temperatures are maintained, making it a significant challenge for greenhouse agriculture management.

Symptoms typically begin with necrosis on the root surface, leading to dark, sunken lesions. As the infection progresses, the root system decays, causing the plant to lose structural integrity. Above-ground symptoms include wilting, stunting, and chlorosis, as the plant can no longer maintain its transpiration stream.

Transmission occurs primarily through infected soil, contaminated irrigation water, and infested planting tools. The pathogen is highly persistent, capable of surviving in the soil or in plant debris for extended periods, which complicates crop rotation strategies if sanitation measures are ignored.

Effective management relies on an integrated pest management (IPM) approach. This includes the use of sterilized soil media, implementation of strict sanitation protocols in greenhouses, and the application of biological control agents like Trichoderma species. Chemical control may be necessary through targeted fungicide drenches directed at the root zone.