Saccharomycetaceae

The Saccharomycetaceae family, commonly known as yeasts, can be significant pathogens in agriculture, particularly affecting harvested crops. While they play a vital role in fermentation, their presence on growing or stored plants often indicates metabolic degradation and decay of plant tissue.

These pathogens are classified as ascomycetous fungi. They cause disease primarily through direct invasion of tissues rich in carbohydrates. In agricultural environments, they are classified as post-harvest or wound pathogens that exploit the natural sugars of plant produce.

The disease primarily affects fruit and vegetable crops with high sugar content, such as grapes, apples, berries, and tomatoes. Vulnerable stages include the period leading up to maturity and throughout the storage phase, especially if the produce has been handled incorrectly or injured.

Infection symptoms include soft, sunken areas on the skin, a distinct fermentation odor, and the exudation of bubbling liquid. Unlike many other fungi, Saccharomycetaceae do not typically form large mycelial mats but instead create a sticky, yeasty surface layer that facilitates secondary infection.

Effective management and protection strategies are focused on minimizing entry points and inhibiting microbial growth. Key measures include:

• Implementing strict pest management to prevent skin damage.
• Rapid cooling of harvested produce to suppress metabolic activity.
• Maintaining optimal humidity levels in storage facilities.
• Ensuring proper sanitation practices in orchards and packing houses.
• Strict culling of damaged or overripe produce to prevent spread.