Mortierellosis

Mortierellosis is a plant disease caused by fungi belonging to the Mortierellaceae family. These pathogens are typically soil-dwelling fungi that function as facultative parasites, living as saprotrophs on organic matter but capable of infecting weakened plant tissues when environmental conditions are favorable.

The disease primarily manifests as various forms of root rot and seedling damping-off. The pathogen gains entry into the root system through microscopic wounds or damage caused by soil pests, disrupting the transport of water and nutrients and leading to the eventual collapse of the host plant.

Vegetable crops in greenhouses and young seedlings of field crops are the most frequent victims of mortierellosis. The fungus attacks the root system, causing darkening, softening, and tissue decay. In agricultural fields, the incidence of the disease increases significantly in areas with poor drainage and compacted soil.

Symptoms of the infection include chlorosis of the lower leaves, stunted development, wilting during peak sunlight, and eventual plant death. Examination of the root system often reveals browning, loss of fine root hairs, and disintegration of the root cortex, which severely impairs the plant's overall health.

• Excessive moisture in the soil or substrate
• Low temperatures that stress the plant
• High soil acidity levels
• Presence of abundant decomposing organic material

Protection and preventive measures focus on strict crop rotation, sterilization of growing media in greenhouses, maintenance of an optimal water balance, and the use of chemical seed treatments. Improving soil aeration and ensuring high-quality seedling vigor are essential strategies to mitigate the impact of this fungal pathogen on crop production.