Peduncle rot

Peduncle rot is a destructive fungal disease caused by the pathogen Lasiodiplodia theobromae. This fungus is widely recognized as a major post-harvest threat, primarily affecting the vascular tissues of the fruit stalk, leading to tissue necrosis and the eventual detachment of fruits from the bunch.

Bananas are the primary crops affected by this fungus. While it can persist in the field, the most significant damage occurs after harvest. The fungus exploits wounds created during harvest or packing processes, initiating an infection that rapidly degrades the fruit quality and marketability.

The visual symptoms typically manifest as dark, water-soaked lesions at the base of the banana peduncle. As the infection progresses, these lesions expand, and the tissue turns black, eventually becoming soft and mushy. A characteristic grey mycelial growth may appear on the surface of the rotted areas under high humidity conditions.

Environmental factors play a crucial role in the development of peduncle rot. Warm temperatures and high relative humidity create an ideal environment for spore germination and mycelial spread. During transport, if the temperature is not strictly regulated, the fungus can proliferate rapidly, leading to the collapse of entire banana hands.

Effective management strategies require an integrated approach focusing on hygiene and post-harvest care. Preventive measures include minimizing mechanical wounds during the harvesting process, sanitizing packing tools, and employing proper post-harvest fungicide treatments. Maintaining a strict cold chain is essential to inhibit the pathogen's activity and extend the shelf life of the fruit.