Question:
Microorganism associated with soft rot of fruits and vegetables is
Microorganism associated with soft rot of fruits and vegetables is
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Rhizopus stolonifer causes Rhizopus soft rot (rapid tissue maceration via pectinases); Botrytis cinerea causes grey mould.
Updated On: Sep 15, 2026
- Botrytis cineria
- Aspergillus niger
- Penicillium notatum
- Rhizopus stolonifer
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Post-harvest rots of harvested fresh produce are caused by specialized necrotrophic fungal pathogens.
Step 2: Detailed Explanation:
Rhizopus stolonifer (the common bread/fruit mould) is the primary causal agent of Rhizopus soft rot (leak) in strawberries, tomatoes, peaches, and sweet potatoes.
The fungus rapidly secretes powerful pectinolytic and macerating enzymes that dissolve the middle lamella, turning host tissues into a soft, mushy, watery decomposing mass covered with coarse whisker-like mycelia and black sporangia.
Step 3: Final Answer:
Therefore, Rhizopus stolonifer is the microorganism associated with soft rot.
Post-harvest rots of harvested fresh produce are caused by specialized necrotrophic fungal pathogens.
Step 2: Detailed Explanation:
Rhizopus stolonifer (the common bread/fruit mould) is the primary causal agent of Rhizopus soft rot (leak) in strawberries, tomatoes, peaches, and sweet potatoes.
The fungus rapidly secretes powerful pectinolytic and macerating enzymes that dissolve the middle lamella, turning host tissues into a soft, mushy, watery decomposing mass covered with coarse whisker-like mycelia and black sporangia.
Step 3: Final Answer:
Therefore, Rhizopus stolonifer is the microorganism associated with soft rot.
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