Dipodascus rot

Dipodascus rot is a fungal infection caused by species within the Dipodascus genus. This pathogen is highly opportunistic and is commonly associated with its anamorphic state, Geotrichum candidum, often referred to as sour rot. It acts as a primary decomposer of plant tissues, thriving particularly in post-harvest environments.

The disease affects a wide range of agricultural commodities, including citrus fruits, tomatoes, melons, and various root vegetables. It poses a significant threat during transit and storage, where it can rapidly destroy large quantities of produce. The fungus typically enters through wounds, bruises, or natural openings in the plant epidermis.

The primary symptom is the formation of a dense, white, slimy, or creamy fungal growth on the surface of the infected tissue. Affected plant tissues lose their structural integrity, becoming soft and watery. A characteristic sour, fermented odor is usually present, which distinguishes this rot from many other types of fruit decay.

Environmental conditions are the main drivers of disease outbreaks. High relative humidity, often exceeding 85-90%, and temperatures ranging from 20°C to 30°C provide the optimal environment for mycelial growth and sporulation.

• Poor air circulation in storage units.
• Presence of infected fruit in the same batch.
• Mechanical damage during harvesting.

Prevention and management require a multi-faceted approach centered on sanitation and environmental control. Minimizing physical trauma during harvest and packing is essential. Ensuring proper ventilation in storage facilities and maintaining cool temperatures inhibits fungal germination. Furthermore, disinfecting crates and storage equipment significantly reduces the inoculum load of Dipodascus.