Definition
Pineapple black rot is a post‑harvest disease of pineapple (Ananas comosus) characterized by dark, sunken lesions that lead to the rapid decay of the fruit. The condition is primarily associated with infection by the fungal pathogen Ceratocystis paradoxa (formerly Ceratocystis fimbriata).
Overview
The disease manifests after the fruit has been harvested, often during storage, transportation, or marketing. Infected pineapples develop black to brown discoloration that expands from the point of entry, typically wounds, cuts, or bruises. The rot can render the fruit unmarketable and leads to economic losses for growers and distributors. Management practices focus on preventing wound formation, maintaining low humidity, and applying appropriate post‑harvest treatments.
Etymology/Origin
The term combines the host plant name “pineapple” with “black rot,” a descriptive label used for several plant diseases that produce dark, necrotic lesions. The specific epithet “black rot” derives from the observable blackening of the infected tissue. The pathogen Ceratocystis paradoxa was first described in the early 20th century in association with rotting tropical fruits, including pineapple. The disease has been reported in pineapple‑producing regions such as Southeast Asia, Central America, and the Caribbean.
Characteristics
| Aspect | Description |
|---|---|
| Causal agent | Fungus Ceratocystis paradoxa (Ascomycota). |
| Host range | Primarily pineapple; the pathogen can also infect other tropical fruits (e.g., banana, mango) and some woody plants. |
| Symptoms | • Small, circular, water‑soaked spots that turn black. • Lesions expand, becoming sunken and leathery. • Internal tissue may become mushy and emit a foul odor. |
| Incubation period | Generally 2–7 days under favorable temperature (20–30 °C) and high humidity conditions. |
| Transmission | Spores enter through mechanical wounds, insect bites, or during handling. The fungus can also be spread via contaminated equipment, water, or packing materials. |
| Control measures | • Careful harvesting to minimize bruising. • Use of clean, sanitized packaging. • Application of post‑harvest fungicides (e.g., mefenoxam) where authorized. • Maintaining low relative humidity (<85 %) and cool temperatures (<25 °C) during storage. |
| Economic impact | Reported losses range from 10 % to 30 % of post‑harvest yield in heavily affected regions, though precise figures vary by location and management practice. |
Related Topics
- Ceratocystis paradoxa – the fungal species responsible for black rot in several tropical fruits.
- Post‑harvest pathology – the study of diseases that affect crops after harvest.
- Pineapple (Ananas comosus) – the host plant, a tropical bromeliad cultivated worldwide for its fruit.
- Black rot (other crops) – similar disease manifestations in other plants, such as black rot of crucifers caused by Xanthomonas campestris pv. campestris.
- Integrated pest management (IPM) – a framework that includes cultural, biological, and chemical strategies to mitigate post‑harvest diseases.
Note: All information presented is based on documented plant pathology literature; where specific data are limited, the entry reflects the consensus of available sources.