Gloeosporium rot

The disease is caused by the fungus Gloeosporium pestis, which is recognized as a significant phytopathogen responsible for various types of fruit rots. It primarily impacts the physiological state of the crop by attacking the tissues and causing necrotic lesions that compromise the structural integrity of the plant organs.

This pathogen mainly targets pome fruits, including apples and pears, but can also affect stone fruits in specific conditions. The fungus utilizes openings like lenticels, insect damage, or mechanical injuries to penetrate the fruit surface, initiating the infection cycle that leads to tissue decay.

Visual symptoms appear as small, depressed circular spots that gradually expand in diameter. As the rot progresses, the centers of these lesions produce characteristic fruiting bodies of the fungus, often arranged in concentric rings. This process leads to rapid browning and softening of the fruit flesh, rendering it completely inedible.

Development and spread are heavily dependent on environmental factors, particularly prolonged humidity and moderate temperatures during the final stages of fruit maturation. Rainfall plays a crucial role in disseminating the spores throughout the orchard, as splashing water carries the conidia to healthy fruits and nearby branches.

Management strategies require a comprehensive approach to effectively mitigate losses. Preventive measures focus on orchard sanitation, such as removing infected debris, maintaining adequate tree spacing for airflow, and implementing a rigorous fungicide spraying schedule during critical pre-harvest periods to suppress spore germination and colonization.