Mucor rot

Mucor rot is a significant fungal infection caused by various species of the Mucor genus. Often classified as a type of post-harvest decay, these fungi act as opportunistic pathogens that thrive on decaying plant matter but frequently attack healthy fruits and vegetables through wounds or natural openings.

This pathogen affects a wide range of agricultural commodities. Notable crops susceptible to Mucor rot include apple (Malus domestica), mango (Mangifera indica), and peach (Prunus persica). The disease is often exacerbated by poor handling practices during harvest and packaging, which leave fruits vulnerable to colonization.

The primary symptom of infection is the development of soft, water-soaked lesions that expand rapidly. As the fungal colony matures, it produces a characteristic fluffy, white-to-gray mycelial mat that covers the surface of the fruit. Over time, the growth darkens due to the development of numerous black spore-containing sporangia.

Environmental conditions play a critical role in the development of Mucor rot. High humidity and temperatures ranging from 20°C to 25°C provide the optimal climate for the fungus to sporulate and infect neighboring healthy fruits. The disease can spread rapidly throughout storage facilities if sanitary measures are ignored.

The economic impact of Mucor rot is substantial, as it can ruin entire harvests in storage within days. Effective management strategies are essential for crop protection:

• harvesting fruits carefully to avoid bruising or mechanical cuts;
• ensuring adequate aeration in storage facilities to lower humidity;
• sanitizing storage crates and rooms regularly;
• removing infected produce immediately to prevent spread.