Gilbertella rot

Gilbertella rot is a plant disease caused by fungi belonging to the Gilbertellaceae family. The primary causal agent is often Gilbertella persicaria, a mucoralean fungus that acts as a necrotrophic pathogen. It is highly aggressive and causes rapid tissue decomposition in various host plants.

This pathogen targets a wide variety of fruit and vegetable crops, including tomatoes, peppers, strawberries, and eggplants. The disease is particularly problematic because it affects both pre-harvest crops in the field and post-harvest yields in storage. It is considered a significant threat to produce quality, leading to rapid economic losses.

Initial symptoms manifest as soft, water-soaked lesions on the fruit surface. Within a short period, these lesions expand rapidly, and a dense, whitish fungal mat develops, which eventually turns brownish-grey as the spores mature. The entire fruit structure loses integrity and collapses into a watery, mushy mass, often emitting a distinct, slightly fermented odor.

The development of Gilbertella rot is heavily favored by high humidity and warm temperatures. The fungus typically enters the fruit through mechanical wounds, insect punctures, or natural openings. Once an infection is established, the spores are easily dispersed via air currents or direct contact, allowing the disease to spread quickly through bulk-stored produce.

Effective prevention and control strategies focus on sanitation and physical protection. Careful harvesting practices are essential to avoid skin abrasions, which serve as entry points for the pathogen. In storage facilities, maintaining proper aeration and managing humidity levels are crucial to limit fungal growth. Systematic removal of diseased specimens helps prevent secondary spread within storage batches.

• Maintaining low relative humidity in storage
• Reducing mechanical damage during harvest
• Sanitizing storage containers and facilities
• Implementing efficient pest management programs