Pink rot

Pink rot is a destructive fungal disease caused by the pathogen Trichothecium roseum. As a facultative parasite, this fungus typically targets plant tissues that are already weakened by physiological stress, insect damage, or mechanical injuries, acting as a secondary invader that can rapidly destroy the quality of the host plant.

This pathogen has a diverse host range, making it a significant concern for both orchards and vegetable farms. Susceptible crops include apple, pear, and peach, as well as various others such as celery, common bean, watermelon, avocado, and industrial hemp.

The primary diagnostic symptom is the emergence of a powdery or fluffy pinkish-white to rose-colored fungal mat on the surface of infected tissues. Internally, the disease causes the rapid decomposition of cells, turning the affected areas brown and soft, often accompanied by a musty odor that renders the produce entirely unsellable.

Development and spread of the fungus are favored by high relative humidity (typically above 85%) and moderate temperatures ranging from 15 to 25 °C. In storage facilities, the infection spreads aggressively through air-borne spores or direct physical contact, with the pathogen capable of persisting and infecting even at lower storage temperatures if hygiene standards are neglected.

Integrated disease management is essential to control the impact of pink rot on yield and quality:

• Apply preventive fungicide treatments during the growing season.
• Ensure careful handling of fruit to avoid skin abrasions during harvest.
• Sanitize storage facilities and containers to eliminate latent spores.
• Maintain optimal storage conditions with controlled humidity and airflow.
• Remove and destroy all infected plant material from the orchard or field.