Crown rot

Crown rot is a major postharvest disease caused by various fungi, including the Acremonium species. This pathogen primarily targets the crown or the stalk of the fruit, leading to tissue necrosis and severe quality degradation. It represents a significant threat to global trade, as it often develops undetected during initial storage and becomes visible during long-distance transportation.

This disease is particularly devastating for crops such as banana and mango. The infection typically initiates through mechanical wounds inflicted during harvesting, cleaning, and packing processes. For bananas, the pathogen colonizes the crown tissue, causing the fruit fingers to detach prematurely and rot, making the entire bunch unsellable.

Visual symptoms involve the appearance of water-soaked lesions that turn dark brown or black over time. As the infection progresses, a white to pinkish fungal mat may emerge on the affected area. The surrounding tissue undergoes rapid decay, characterized by a soft texture and, in advanced stages, a distinct fermented odor that spreads throughout the storage unit.

The development of Crown rot is driven by warm and humid conditions, which favor fungal proliferation. Poor sanitation in packing houses, high ambient temperatures, and lack of air circulation within shipping containers significantly increase the disease incidence. The pathogen can survive on contaminated tools and debris, creating a cycle of infection that must be broken to ensure marketability.

Effective management requires a combination of strict sanitation and chemical intervention. Harvesters should focus on minimizing injuries during handling. Postharvest treatments using authorized fungicides, followed by rapid cooling and controlled atmosphere storage, are the standard practices for reducing the impact of Acremonium in commercial fruit production systems.