Saccharomycopsis

When fruits and berries are affected, tissue softening occurs, accompanied by watery lesions and a characteristic sour fermentation odor.

Cross-sections of infected areas often reveal a darkening of the tissues caused by the enzymatic degradation of plant cell walls.

Under high-humidity conditions, the fungus forms compact colonies on the surface, which spread rapidly across all available substrate areas.

Visually, the disease is often confused with other types of mold, so precise identification requires microscopic examination of the mycelium and spores.

The disease is caused by yeast-like fungi of the genus Saccharomycopsis, which belong to the class Ascomycetes.

These microorganisms are characterized by their ability to transition from a yeast growth form to a true mycelial state, allowing deep penetration into plant tissues.

The fungi possess significant enzymatic activity, specifically producing proteases and lipases that destroy the protective barriers of plant cells.

Spread occurs primarily via conidia, which are carried by air currents, water splashes, or insect vectors.

Biologically, this genus is frequently associated with skin injuries on fruits, which act as entry points for the infection.

Optimal conditions for Saccharomycopsis development include a combination of high humidity (above 80%) and moderate temperatures between 20–25°C.

Breaches in the integrity of the fruit epidermis, caused by hail, sunburn, or pests, significantly accelerate the rate of infection.

Crowded storage conditions and lack of adequate ventilation in warehouse facilities facilitate the rapid spread of infection between healthy and infected produce.

High sugar content in fruit juices provides a highly favorable nutrient substrate for the active proliferation of these fungi.

Intensive disease development is frequently observed toward the end of the growing season during prolonged rainy periods.

The primary damage lies in the total loss of commercial quality, rendering the fruits and berries unsuitable for market or long-term storage.

The fungus causes deep tissue decay, turning fruits into an unusable mass characterized by a strong fermentation odor.

Infected produce acts as a source of secondary infection, as weakened tissues are rapidly colonized by bacteria and other pathogenic fungi.

When field crops are affected, Saccharomycopsis reduces overall yields and degrades the biochemical quality of the harvested product.

Economic losses are driven by the necessity to discard significant volumes of produce during sorting and distribution stages.

The primary defense method involves adhering to agronomic practices aimed at minimizing mechanical damage to produce during harvesting and handling.

It is crucial to perform timely sanitary pruning and destroy plant debris, which serves as an infection reservoir in the orchard.

In storage facilities, strict control over temperature and humidity is essential, supported by an effective forced ventilation system.

The use of fungicides is aimed at suppressing primary infection during the growing season but must be strictly regulated according to local standards.

• Disinfection of crates and storage facilities prior to harvest intake.
• Sorting of fruits before storage to remove damaged specimens.
• Application of biological fungicides based on antagonistic bacteria.