Zygomycosis

Zygomycosis is a collective term for fungal infections in plants caused by organisms within the Zygomycota phylum, primarily fungi from the Mucor and Rhizopus genera. These fungi function as opportunistic parasites, commonly known as bread molds, which target weakened or damaged plant tissues.

These pathogens affect a wide range of crops, including strawberries, tomatoes, peaches, and various stored root vegetables like potatoes and carrots. They are particularly aggressive in post-harvest conditions, making them a significant concern for the logistics and storage stages of agricultural production.

The primary symptom of zygomycosis is soft, watery rot, which spreads rapidly throughout the tissue. Affected areas quickly become covered in a dense, fuzzy growth of mycelium, which starts white and transitions to dark grey or black as the sporangia develop, giving the fruit a characteristic "whisker-like" appearance.

Environmental conditions play a critical role in the development and dissemination of these fungi. High humidity (exceeding 85%) and warm temperatures are ideal for rapid colonization. The spores are easily airborne and enter plant tissues through wounds caused by insects, harvesting equipment, or physiological cracking.

Effective control measures focus on preventive strategies rather than curative treatments. To minimize losses, producers must prioritize careful handling during harvest to avoid injuries, implement strict sanitation practices in storage facilities, and utilize efficient ventilation systems to control moisture levels. Keeping storage temperatures low is a vital strategy to suppress the growth rate of the fungus.