Mucorales fungi

Mucorales fungi (Mucoromycotina) belong to the group of zygomycetes and are well-known in agriculture as opportunistic pathogens causing soft rot, commonly referred to as white mold. These fungi are ubiquitous in the environment and frequently cause significant economic losses in stored agricultural products.

The host range for these pathogens includes a variety of fleshy fruits, vegetables, and seeds, such as strawberries, tomatoes, potatoes, carrots, and various grains. They rarely infect healthy, intact plants in the field, but they become highly aggressive once the product is harvested and stored, particularly if it has sustained physical injuries.

Characteristic symptoms include the rapid appearance of a white, cottony mycelial growth on the surface of the infected tissue. Over time, the fungus produces numerous sporangia, causing the colony to turn darker, from gray to black. The infected tissue loses its structural integrity, turning into a watery mass often emitting a fermenting or musty odor.

The development and spread of Mucoromycotina are heavily influenced by environmental conditions, specifically high humidity (often exceeding 85%) and warm temperatures. Because these fungi produce millions of microscopic spores that are easily dispersed through the air and water, a single contaminated fruit can quickly spread the infection to the entire bin or storage facility.

Effective prevention and control measures rely on sanitation and management of storage environments:

• Strict control of storage temperature and humidity levels.
• Implementation of efficient ventilation systems to prevent moisture accumulation.
• Careful handling of crops to avoid mechanical damage or bruising.
• Thorough cleaning and disinfection of storage containers and warehouses between seasons.