Penicillium rot

Penicillium aurantiogriseum is a ubiquitous soil-borne fungus responsible for significant agricultural losses, primarily manifesting as Penicillium rot. It functions as a opportunistic pathogen that thrives on damaged plant tissues and stored agricultural commodities, often causing rapid decomposition of crops.

The host range of this pathogen is extensive, encompassing cereal grains, root vegetables, onions, garlic, and various pomaceous fruits. In field conditions, it frequently targets germinating seeds and seedlings, often leading to poor crop establishment and reduced overall yield density.

The primary diagnostic symptom is the development of a powdery, blue-green or greyish-green mold on the surface of infected tissues. As the infection progresses, the underlying plant material loses its structural integrity, turns soft, becomes water-soaked, and emits a musty odor typical of Penicillium colonization.

Environmental conditions such as high relative humidity (above 80%) and moderate temperatures between +15 °C and +25 °C are highly favorable for the rapid proliferation of the fungus. Spores are dispersed effortlessly via air currents, irrigation water, and contaminated harvest equipment, leading to outbreaks in storage facilities.

Economic damage is twofold: the physical destruction of the product and the contamination of produce with harmful mycotoxins. This renders the crop unsafe for consumption or livestock feed, emphasizing the importance of stringent preventative strategies throughout the entire production and supply chain.

• Ensure proper curing and drying of produce before storage.
• Sanitize storage containers and warehouse surfaces regularly.
• Use professional fungicides for seed treatments prior to sowing.
• Maintain strict temperature control to inhibit fungal metabolic activity.
• Minimize mechanical injuries during harvesting and handling processes.