Hafnia alvei

Hafnia alvei is a Gram-negative, facultative anaerobic bacterium belonging to the Enterobacteriaceae family. In the context of agronomy, it is often identified as an opportunistic pathogen that colonizes plant tissues, particularly acting as a secondary agent in bacterial soft rots during post-harvest storage and transport.

This microorganism affects a wide range of agricultural commodities, including various vegetables and fruits. It is most frequently isolated from post-harvest tomatoes, cucumbers, squash, and bulbous crops. The bacteria exploit nutritional sources within plant tissues, leading to rapid degradation of the structure of the fruits and vegetables stored under improper conditions.

The symptoms of infection are characterized by rapid softening of the plant tissue, loss of turgor, discoloration, and the development of a distinct, unpleasant odor caused by the degradation of organic compounds. Infection typically initiates through mechanical wounds, surface bruises, or cracks that serve as entry points for the bacteria to infiltrate the plant tissue.

The development and spread of Hafnia alvei are heavily influenced by environmental conditions, with high humidity and temperatures between +20°C and +30°C being optimal for its proliferation. In storage facilities, poor ventilation and the presence of condensation significantly increase the likelihood of the pathogen spreading from infected to healthy plant tissues.

The economic damage caused by Hafnia alvei involves significant post-harvest losses and reduced shelf life. Effective prevention strategies focus on:

• maintaining strict hygienic standards in storage facilities;
• minimizing mechanical stress during the harvesting process;
• optimizing temperature control (cold chain management);
• careful inspection and removal of injured or decaying produce before storage.