Lambertella fruit rot

Lambertella fruit rot is a specialized fungal disease caused by the ascomycete Lambertella corni-maris. This pathogen predominantly targets the fruits of specific tree species, most notably the European cornelian cherry (Cornus mas), acting as a significant parasitic threat during the fruit maturation stage.

The primary symptoms manifest as dark, necrotic lesions on the fruit skin. As the fungus colonizes the internal tissues, the affected areas become soft, eventually leading to rapid rotting or the formation of shriveled, mummified fruits. Tiny reproductive structures of the fungus may eventually emerge on the surface of the decayed tissue.

Disease progression is highly dependent on environmental conditions, particularly high humidity, frequent rainfall, and moderate temperatures during the ripening period. The pathogen persists throughout the dormant season by surviving in mummified fruits that remain attached to branches or fallen on the ground, serving as the primary inoculum for the next growing season.

The economic impact is primarily related to the loss of marketable yield and quality. Infected fruit are unsuitable for fresh consumption or commercial processing, which can lead to considerable losses in orchards if the environmental conditions favor rapid fungal dispersal and infection cycles.

Integrated pest management strategies are essential to mitigate the impact of this disease:

• rigorous sanitation, including the removal of mummified fruits from branches;
• clearing and disposing of orchard floor debris;
• pruning trees to improve air circulation and reduce humidity within the canopy;
• timely application of fungicides during susceptible growth stages.