Lichtheimiaceae infection

Lichtheimiaceae infection refers to plant diseases caused by fungi belonging to the Lichtheimiaceae family, which are members of the Mucorales order. These pathogens are recognized for their rapid growth and aggressive colonization of plant tissues, typically acting as opportunistic fungi that thrive on compromised or highly moist organic matter.

The primary type of damage caused by these fungi is characterized as soft rot. The pathogen secretes cell-wall-degrading enzymes that break down the plant's structure, causing tissues to lose their integrity rapidly. This process results in the degradation of seedlings and mature tissues, often rendering affected plant parts completely non-viable.

A variety of crops are susceptible to this infection, particularly cereal crops, legumes, and several vegetable species. The disease is especially problematic in field conditions with high soil moisture and in storage environments where high humidity and temperature permit the fungus to spread rapidly from infected units to adjacent healthy produce.

Key symptoms of the disease include the visible development of dense, cottony mycelium on the surface of the plant tissue, which is initially white and often turns greyish with age. Internally, the tissues become mushy and discolored. In seedlings, this manifests as damping-off, while in harvested products, it appears as a rapid decay often accompanied by an unpleasant odor.

The development of these fungi is heavily dependent on moisture and temperature levels; optimal conditions for spread include high humidity and temperatures between 25°C and 30°C. To mitigate damage, agronomists recommend:

• thorough seed dressing with approved systemic fungicides;
• maintaining low humidity and proper aeration in crop storage facilities;
• minimizing mechanical damage to crops during harvest;
• practicing effective crop rotation to reduce inoculum in the soil.