Neofabraea rot of kiwifruit

Neofabraea rot, caused by the fungus Neofabraea actinidiae, is a significant post-harvest disease affecting kiwifruit. This pathogen is known for its ability to cause severe decay in stored fruits, leading to substantial economic losses for growers and distributors worldwide.

The disease primarily targets the fruit of kiwifruit species, including Actinidia deliciosa. While the primary symptoms are observed on the fruit, the fungus itself can colonize woody tissues, dead twigs, and fruit stalks, allowing it to persist in the orchard environment from one growing season to the next.

Symptoms initially appear as small, firm, brown, water-soaked spots on the fruit surface. As the infection progresses, these lesions expand, and the center of the spot may develop small, whitish to cream-colored fungal fruiting bodies. The internal tissues of the fruit become soft, discolored, and eventually rot, rendering the fruit completely unmarketable.

The development and spread of Neofabraea actinidiae are heavily favored by high humidity and cool to moderate temperatures. Rain splash is a primary mechanism for the dispersal of spores within the orchard. Once inside storage facilities, the disease can spread rapidly through direct contact between healthy and infected fruits, especially if storage conditions are not strictly managed.

To effectively manage and prevent the spread of this rot, integrated control strategies are essential.

• Implementation of rigorous sanitation practices in the orchard.
• Careful harvesting to minimize physical damage to the fruit.
• Application of pre-harvest fungicide sprays according to local regulations.
• Maintaining optimal cooling and humidity in storage facilities to inhibit fungal growth.