Fungi Responsible for Storage Rot of Carrot (Daucus carota L.)

Introduction: Carrot (Daucus carota L.) is mainly cultivated for its edible taproot, as a fresh or cooked vegetable. It is an excellent source of vitamin A, fiber and bioactive compounds such as β-carotene, which offer several health benefits, the root vegetable with the highest economic value (and the most consumed worldwide. However, it is subject to fungal attack during storage, resulting in numerous losses. This study aims at identifying the fungi responsible for symptoms on carrots during storage. Location and Duration of Study: Côte d'Ivoire, March to June 2022. Methodology: Samples of apparently healthy carrots marketed in three municipalities of Abidjan were collected and stored at room temperature (around 25°C). The phytosanitary condition of these stored carrots was assessed, and the fungi associated with symptoms were isolated on PDA medium and identified. A pathogenicity test was subsequently carried out with these different fungi. Results: Black and white rot and grey soft rot were the symptoms identified after storage. Grey rot was the most recurrent symptom, with a prevalence of 40.46%. From symptomatic carrots, 11 fungi in 5 genera were isolated. These included Aspergillus, Botrytis, Colletotrichum, Geotrichum and Rhizopus. Pathogenicity test revealed that Botrytis sp. causing white rot and Rhizopus sp. causing black rot are pathogenic to carrots in storage. Conclusion: This study enables us to envisage methods for controlling these post-harvest carrot fungi. Recommendations: This study enables us to envisage methods for controlling the fungi responsible for losses on carrots during storage.