Stem End Rot Infection of Avocado ( Persea Americana )

Abstract

Abstract Stem end rot (SER) is the name given to a post‐harvest rot disorder that manifests as internal browning and degradation of the tissues inside the fruit of avocado. It has commercial significance, causing up to 30% of a grower's yield to be negated. Symptom development is often only apparent when the fruit are opened by the consumer, resulting in complaints to the retailer, and consequent lost revenue along the supply chain. The disorder is proposed to be the consequence of infection by a number of pathogens including, Colletotrichum , Botryosphaeria , and Fusarium species and is exacerbated by orchard location, management, and environmental conditions. The exact mechanism and timing of infection is not clear although there is evidence for infection at flowering, during fruit development, and at harvest. An understanding of the infection routes of pathogens causing SER could guide effective mitigation strategies and this article explores how greater mechanistic insight into the route of infection of causative pathogens might be determined. Improvements that could be made to orchard management and at harvest/post‐harvest handling of the fruit to reduce SER development are also discussed.