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How to recognize and combat green rot in garlic
Green Rot Of Garlic
Fungus
Type:
Risk to the plant:
INTERMEDIATE
Penicilium Sp.
Pathogen:

Micosis/Hongos
WHO CAUSES IT?
Penicillium sp. It is a fungus that belongs to the genus Penicillium, known for its ability to produce asexual spores called conidia. This pathogen reproduces by forming conidiophores, which are specialized structures that produce and release conidia into the air. Conidia are dispersed by wind, water and other vectors, and germinate under favorable conditions of humidity and temperature. When conidia find a suitable surface, such as garlic tissue, they germinate and produce hyphae that invade and decompose the plant tissue. Penicillium sp. It can survive in soil and in infected plant remains, and is capable of infecting both in the field and during garlic storage.
SYMPTOMS
Green rot of garlic is a disease caused by Penicillium sp. which affects the quality and shelf life of garlic. Infection usually begins in the field, but symptoms become more evident during storage.
- Appearance of watery Taches on garlic bulbs.
- Development of a green or blue-green mold on the surface of the garlic cloves.
- Softening and decomposition of the bulbs.
- Unpleasant odor and color change in the affected tissue.
- Reduction in the weight and quality of stored garlic.


DEVELOPMENT CONDITIONS
Temperature:
15°C - 25°C
Humidity:
60% - 85%
HOW IS IT SPREAD?
Conidia dispersed by wind, contaminated irrigation water, direct contact between bulbs, agricultural tools, infected soil
HOW TO ELIMINATE IT?
Home treatments
There are no home treatments
Natural allies
Chemical treatments
There are no treatments for this disease. Treatments are directed at the insect vectors that transmit it. See insect treatments.
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