Discover the devastating impact of soft rot on fruits and vegetables in this informative YouTube video. Join us as we explore the causes, symptoms, and management strategies for this common decay, caused by the pathogen Rhizopus stolonifer. Learn how soft rot affects produce during storage and postharvest, leading to significant losses. Gain valuable insights into identifying the telltale signs of soft rot, such as foul odors, slimy texture, and discoloration. Explore effective measures to prevent and control Rhizopus soft rot, including proper storage practices, hygiene, and fungicidal treatments. Arm yourself with the knowledge to safeguard your precious fruits and vegetables and optimize their shelf life.

Causal Organism: Fungus: Rhizopus stolonifer
Order: Mucorales
Family: Mucoraceae

Symptoms

Affected areas of fleshy organs appear water soaked.
If the skin of infected tissues remains intact. It gradually loses moisture, ultimately shriveling to a mummy.
Skin ruptures during handling
Fungus grows outward through the wounds
Then covers the affected portion of grey sporangiophores
bearing black sporangia at their tips.
Affected tissue at first gives off a mildly unpleasant smell.
They break down and disintegrated in a watery rot.

Disease Cycle

Sporangiospores may survive for many months and fungus is completely adapted to saprophytic living
Its spores may be found anywhere in the field OR In storage in almost every season.
Actively growing tissue is rarely affected by fruit products also.
When infection is established, rotting takes place by the secretion of an enzyme (protopectinase), which dissolves the host cells causing their disorganization.
After disorganization of the host tissue, the other micro-organisms may invade immediately.

Epidemiology
Optimum temperature range for the growth of fungus is @ 23-26ºC
BUT other species causing this disease may grow best even at 40ºC.
Infection is influenced by environmental factors and the host reaction.

CONTROLLING STRATEGIES
Sanitation of storage rooms.
Disinfestations of walls, floors, and containers, etc. with CuSO4, Formaldehyde, Sulphur fumes.
CARE should be taken while digging and handling the product to avoid injuries.
After storage, the temperature of the warehouse should immediately be raised to 28-33ºC for two weeks.

Soft Rot of Fruits,
Soft Rot of Vegetables,
Rhizopus stolonifer,
Fruit and Vegetable Decay,
Rhizopus Soft Rot,
Fungal Pathogens,
Postharvest Diseases,
Fruit and Vegetable Storage,
Rhizopus Infection,
Soft Rot Symptoms,
Fruit and Vegetable Spoilage,
Fungal Decay Management,
Preventing Soft Rot,
Controlling Rhizopus,
Rhizopus Management Strategies.

#SoftRot
#FruitRot
#VegetableRot
#RhizopusStolonifer
#PostharvestDisease
#FungalDecay
#ProduceSpoilage
#RotManagement
#StorageDiseases
#FruitAndVeggieHealth

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