Cigar-end rot of banana

Cigar-end rot, caused by the fungus Trachysphaera frutigena, is a significant post-harvest and field disease affecting banana fruits worldwide. The pathogen targets the fruit tissue, leading to substantial cosmetic damage and decay, which directly impacts the export quality and overall yield of banana plantations.

The causal agent is the fungus Trachysphaera frutigena. It primarily colonizes the floral remnants left at the distal end of the banana fingers after pollination. From these remnants, the mycelium penetrates the fruit tissue, causing the progression of the typical rot symptoms associated with the infection.

The characteristic symptom is the discoloration and necrosis of the fruit tip. As the infection progresses, the surface becomes covered in a distinct white or grayish conidial mat. The infected fruit tissues eventually desiccate, turn black, and shrivel in a way that resembles the ash of a cigar, which is the origin of the disease's common name.

Development and spread of the disease are highly dependent on environmental conditions. High humidity, frequent rainfall, and stagnant air within the plantation canopy create an optimal microclimate for the germination of fungal spores. Wind and water splashes are the primary mechanisms for the dispersal of conidia from infected to healthy tissues.

Management strategies focus on reducing inoculum and improving orchard sanitation:

• Manual removal of the flower remnants (de-bunching) shortly after fruit set to eliminate the primary site of infection.
• Ensuring proper spacing between banana plants to improve air circulation and reduce humidity levels.
• Regular removal and disposal of infected fruits or plant debris to minimize the fungal reservoir.
• Strategic application of protective fungicides during high-risk, humid weather periods to prevent spore colonization.