Mucor

Mucor (lat. Mucor) belongs to the kingdom Fungi, phylum Zygomycota. It is a genus of saprotrophic fungi that can act as opportunistic plant pathogens. In agricultural practice, Mucor is recognized as a significant cause of post-harvest rot, affecting a wide variety of harvested produce and causing substantial economic losses in storage facilities.

This pathogen typically infects succulent plant tissues such as fruits, vegetables, and root crops, including tomatoes, potatoes, carrots, and apples. The infection manifests as a fluffy, greyish-white mold that eventually darkens as sporangia develop. The fungus rapidly degrades plant tissue, turning it into a soft, watery mass, often accompanied by a distinct, unpleasant fermented odor.

The biology of Mucor involves a fast-growing, non-septate mycelium that produces spores within sporangia. These spores are highly resilient and easily dispersed by air currents or moisture. Because the life cycle is short and the production of spores is prolific, the fungus can rapidly colonize entire batches of stored crops if initial infection sites are not managed effectively.

Optimal conditions for Mucor development include high humidity levels above 85% and temperatures ranging from 20°C to 25°C. The fungus usually enters the produce through wounds, bruises, or cuts caused during harvest, handling, or transport. Poor ventilation and high storage density are the primary environmental factors that exacerbate the spread of the disease within warehouse environments.

The damage caused by Mucor makes produce completely inedible and non-marketable. Effective control measures include:

• Maintaining strict climate control, specifically low humidity and cool storage temperatures.
• Careful sorting and culling of damaged produce before entering storage.
• Sanitizing storage facilities, crates, and harvesting equipment regularly.
• Minimizing physical injuries to produce during harvesting and transport procedures.