Squirter disease

Squirter disease is a significant postharvest fungal disorder affecting bananas, caused by the pathogen Nigrospora sphaerica. This disease is notorious for causing rapid internal degradation of the banana fruit, resulting in substantial losses for producers and distributors during transit and shelf-life phases.

The fungus primarily attacks banana fruits, often entering the fruit through mechanical injuries sustained during the harvesting process or packing procedures. Although the infection may appear minor at the origin, it progresses rapidly as the fruit ripens, leading to severe internal liquefaction of the pulp.

Symptoms of Squirter disease are distinct: the inner pulp becomes soft, watery, and eventually turns dark brown or black. The name of the disease originates from the observation that when pressure is applied to the fruit, the liquified pulp can squirt out through the stem end or any existing lesions on the peel.

Environmental conditions play a critical role in the development of Nigrospora sphaerica. High humidity levels combined with temperatures between 20°C and 25°C provide an ideal environment for fungal growth. Poor ventilation within shipping containers often exacerbates the spread of spores, allowing the disease to ruin entire shipments.

• Strict temperature control during postharvest cooling.
• Sanitation of packing plants and transport containers.
• Minimizing physical damage during harvesting and handling.
• Application of postharvest fungicides to prevent fungal colonization.

Effective prevention requires a holistic approach, starting from the farm and continuing through the supply chain. By ensuring that fruit is handled with care and stored at the recommended low temperatures, growers can effectively inhibit the germination of Nigrospora sphaerica spores and protect the marketability of their banana crops.