DISEASES OF TUBER CROP, FRUITS AND VEGETABLES

DISEASES WHICH TUBER CROPS VEGETABLE AND FRUITS SUFFER IN STORAGE AND

TRANSIT INCLUDES

Fusarium Rots: this disease is caused by fungi. It causes oses during transportation and marketing

of vegetables. The disease is oil-borne (they are

present in the soil). So as corps are harvested,

they already have the disease (contamination but may not have been infected). Some of the most destructive rots that occur during transit and storage result from infections of open wounds or bruises made during harvesting packing, or transportation. The decays caused by fusarium Occure on root crops, tubers and buibs including tomatoes, Cucumbers an dmelons. They are

affected by the pathogen white in une soil (soil borne), through Wounds sustained during the harvesting and handing of crops. The decay is fairly moist and light brown at first and becomes darker brown and somewhat dry with age. When the decayed areas reach a diameter or an inch or more they usually become sunken, the skin is wrinkled and tufts of while, pink or yellowish mold appear. After long period of storage some of the tubers may be almost completely rotten. Care in harvesting and handling to avoid injuries to the tubers and close grading at transport time will do much to reduce loss by fusarim rot.

Serlous loss of onions during tansit, storage and marketing is often due to rot caused by species of fusarium. Infections usually ocCue through the root systems or through injuries made during harvesting and handling. Onions with visible decay are discarded at packing time, but those with signt Infections are difficult to grade out. They and the onigns with wound Infections cause much trouble in trensit end storage. The decay produced by fusarlm fs yellowish brown and moist at first but later becomes Spongya or pink mold develops in and on the larger decayed places. The fusarlum decays of meions usualy are the result of infection through the stem or bloom end, but the fungus can enter any injure spot. The decay is moist at first but later becomes spongy. Often, a conspicuous growth of white or pink mold appears.

As causal organisms grow best at 75-80, the practice of precooling and transportng melons under good refrigeration is effective in checking the development of the decay during transit and marketing. Tomatoes, peppers, cucumbers, and other kind or vegetable at grow near or on the surface of the soil often become affected by fusarium decay at places injured by tools and insects and at spots where other diseases have opened the way for invasion. The decay Is usually less serious than the fusarium rots of other crops Gray mold rot disease; caused by botrytis Cinerea, is often the cause of considerable loss during transportation storage and marketing of many vegetables. It is particularly damaging to Some crops grown in foggy, wet weather and moderate temperatures. The causal fungus

tomatoes, Cucumbers and melons. They are affected by the pathogen while in the soil (soil borne) through wounds sustained during the harvesting and handing of crops. The decay is fairly moist and light brown at first and becomes

darker brown and somewhat dry with age. When the decayed areas reach a diameter of an inch or more they usuaily become sunken, the skin is wrinkied and tufts of while, pink or yellowish mold appear. After long period of storage some of the tubers may be almost completely rotten. Care in harvesting and handling to avoid injuries to the tubers and close grading at transport time will do much to reduce loss by fusarim rot.

Serlous loss of onions during tansit, storage and marketing is often due to rot caused by species of fusarium. Infections usually Occur through the root systemsor through injuries made during harvesting and handling. Onions with visible decay are discarded at packing time, but those with slight Infections are difficult to grade out. They and the onions with wound Infections cause much trouble in trenslt end storage. The decay produced by rusarim is yellowish brown and moist at first but healthy tissue. In ogreen tomatoes and pepper,infection usually starts at or near the stem and the decay spreads rapidly over the shoulders and sides of the fruits. Infections may occur anywhere on them. f there is no break in the skin, large decayed areas may be produced without any evidence of surface moid, but at injures, affine white mold is produced; it later turns grayish brown when characteristics decay and the grayish-brown, granular spore masses usually serve to identify this disease. Gray mold rot is a serious cause of losses of storage onions. The fungus is generally inconspicuous in the field, but enough spores may be produced on a few diseases plants to infect large numbers of bulbs during harvest in wet seasons if the necks are not well cured before the onions are stored. Infections of the neck of the bulb that are not evident when the onion are stored gradually develops into a grayishbrown decay that may involve half the bulb within a month or so. Careful curing in the fleld or by artiricial means is the best control measure Gray mold rot also causes considerable damage to stored carrots, parsnips, and similar root crops, It usually affects only the trapped roots in storage and transit

Updated: July 27, 2020 — 2:29 am

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