Rots (viral)

These pathogens affect a wide range of crops, including cereals, vegetables, fruit trees, and ornamental plants. Rots are particularly destructive in environments with high humidity, such as greenhouses or during rainy growing seasons. They remain one of the most critical challenges in global agriculture, causing significant losses both in the field and during the post-harvest storage phase.

Symptoms vary depending on the pathogen but generally involve tissue discoloration (darkening or browning), softening and rotting of roots or stems, and the presence of fungal mycelium or spores on the affected areas. Infected plants often show signs of wilting, chlorosis, and stunted growth. In many cases, the affected plant parts may emit a foul odor, especially in the case of bacterial soft rots.

Disease development is strongly favored by excessive soil moisture, poor soil drainage, high relative humidity, and improper temperature regulation. Pathogens can survive for extended periods in crop debris, infested soil, and infected seeds. Mechanical injuries to plants during cultivation often provide entry points for these pathogens, further accelerating the spread of the disease.

The economic impact of rots is significant, resulting in yield losses and reduced crop quality, which often renders the produce unmarketable. Effective management requires an integrated approach:

• Implementing rigorous crop rotation schedules.
• Using certified, pathogen-free seeds and seedlings.
• Applying fungicides for seed treatment and foliar application.
• Improving soil drainage and optimizing irrigation practices.
• Sanitizing tools and equipment to prevent cross-contamination.