Monascaceae

The Monascaceae family includes a group of ascomycete fungi that are frequently involved in the spoilage of agricultural raw materials and harvested crops. While some members of the Monascus genus are used in food biotechnology, others act as pathogens causing secondary infections and significant economic losses by compromising the quality of stored commodities.

The disease is caused by microscopic fungi characterized as saprotrophs or facultative parasites. These fungi primarily attack grain crops, fruits, and vegetables stored in enclosed environments. The infection process involves the aggressive colonization of organic substrates by mycelium, leading to significant degradation of plant tissues.

Symptoms of infestation are typically marked by a vibrant, pigmented mold growth. Affected surfaces often develop orange, red, or deep purple spots, which are indicative of the secondary metabolites produced by these fungi. As the infection progresses, the plant material loses its structural integrity, emits a musty odor, and undergoes rapid biochemical decay.

The development and spread of Monascaceae are heavily dependent on environmental conditions during storage. High humidity levels (exceeding 16-18%) and temperatures ranging from +20°C to +30°C serve as ideal triggers for rapid spore germination. Spores are easily disseminated through air currents, facilitating cross-contamination between different batches of stored products.

The damage caused by these fungi includes a reduction in seed germination rates, the loss of overall produce value, and the potential risk of mycotoxin accumulation. Effective protection strategies focus on stringent moisture control, ensuring proper ventilation in warehouses, and maintaining low temperatures. Preventive measures should also include the sanitation of storage facilities to eliminate inoculum sources before harvesting.