Penicillium brevicaule

The fungus is morphologically distinct from common blue-green Penicillium species due to its yellowish-brown or ochre-colored colonies.

It reproduces asexually through the massive production of conidia, which are efficiently dispersed by air currents throughout the environment.

Under microscopic observation, it is characterized by short conidiophores and pear-shaped annellides, which serve as its primary diagnostic features.

As a cosmopolitan organism, it exhibits remarkable survival capabilities, tolerating high salt concentrations, desiccation, and diverse substrate conditions.

In agronomy, Penicillium brevicaule is recognized as a secondary pathogen that severely affects various agricultural products during storage.

The fungus primarily targets stored grain, seeds, and root vegetables like potatoes and sugar beets, especially when storage conditions are suboptimal.

It enters plant tissues through mechanical wounds or surface bruises, leading to rapid tissue degradation and rot.

The pathogen often colonizes plant organs that have been weakened by primary infections or post-harvest handling injuries.

Beyond physical damage, the fungus poses a significant risk due to its ability to produce toxic metabolites that spoil the quality of agricultural produce.

The most active phases of fungal development occur during the post-harvest period, transportation, and long-term storage of crops.

Infection rates spike during the autumn and winter months if the harvested products were not properly dried prior to storage.

Optimal conditions for fungal growth include temperatures ranging from 20 to 30 degrees Celsius and relative humidity exceeding 75 percent.

In field conditions, the spores can survive in the soil throughout the year, becoming active when fresh organic material becomes available.

Increased soil temperatures during the summer, combined with high humidity, create favorable environments for root system colonization.

The initial sign of infection is the appearance of a dusty, ochre or brownish coating on the surface of seeds or produce.

Infected plant tissues lose their firmness and develop a characteristic earthy or musty odor as decomposition progresses.

Inside infected tubers or root vegetables, the fungus can create cavities filled with dense mycelium and spore masses.

• Browning or darkening of the plant surface.
• Softening and rotting of internal tissues.
• Formation of surface powdery fungal colonies.
• Strong, unpleasant musty smell.

For cereal crops, a dark embryo is a clear indicator of Penicillium contamination, which significantly reduces germination potential.

Effective control starts with maintaining strict storage conditions: temperature below 5 degrees Celsius and humidity below 60 percent.

Thorough drying of harvested grain and vegetables is the most critical step in preventing fungal outbreaks in storage facilities.

Applying registered fungicidal seed treatments can effectively protect seedlings from soil-borne Penicillium infections.

Sanitation of storage units using professional disinfectants is essential to eliminate spore loads accumulated over previous seasons.

Good agricultural practices, including proper crop rotation and the prompt removal of crop residues, help to minimize the pathogen density in the soil.