Penicillium stoloniferum

Systematic position and type of pathogen: Penicillium stoloniferum belongs to the kingdom Fungi, phylum Ascomycota, and the genus Penicillium. It is primarily classified as a saprotrophic fungus that can opportunistically function as a plant pathogen. It is well-known in agricultural science for its ability to colonize decaying plant material and healthy seeds under storage conditions.

Diseases and host crops: This fungus is a primary cause of seed mold and post-harvest storage rots. It affects a wide range of crops, including cereals, legumes, various vegetables, and fruits. In storage facilities, it manifests as fuzzy colonies that can rapidly colonize entire batches of stored agricultural products, leading to significant post-harvest losses.

Biology and life cycle: The life cycle is characterized by the production of abundant conidia on brush-like conidiophores. These spores are disseminated primarily through air currents, water splashes, and contaminated equipment. Once the spores land on a suitable substrate with sufficient moisture and minor tissue damage, they germinate and penetrate the host, rapidly developing mycelia that consume organic nutrients.

Conditions for development and impact: The pathogen thrives in high-humidity environments (above 70%) and moderate temperatures ranging from 15°C to 25°C. Its impact is severe, causing reduced germination rates in seeds and total rotting of fruits and tubers. Additionally, the production of mycotoxins during the metabolic activity of the fungus poses a significant risk to food safety and animal health, rendering infected crops unsuitable for feed or consumption.

Protection and control measures: Effective management relies on preventing conditions favorable for fungal growth and employing chemical interventions:

• Drying seeds and grain to a moisture content below 14% prior to storage.
• Applying systemic fungicides to treat seed lots before planting.
• Maintaining strictly controlled climate parameters (low humidity, proper ventilation) in storage areas.
• Sanitizing storage facilities and equipment between seasons to eliminate residual spore loads.
• Implementing careful post-harvest handling to avoid mechanical injuries that act as entry points for infection.