Corm Rot of Saffron: Epidemiology and Management

Abstract

Saffron, comprising of dried stigmas of the plant known as Crocus sativus, is one of the most important and scantly cultivated agricultural products. It has been used as a precious spice for the last at least 3500 years. Due to its numerous medicinal qualities and pharmacological applications, it is considered as a “golden condiment”, and its demand and consumptions has risen over a period of time. Although efforts are continuously being made to enhance the productivity in the traditional areas and promote the cultivation of saffron in the newer areas, there are several constraints hindering these efforts. Prevalence of corm rot is one such limiting factor which results in the reduction in saffron production and decline in the area under its cultivation. The disease not only reduces the yield substantially, but also adversely affects the production of daughter corms. Complete understanding and knowledge about the disease is still lacking due to the inadequate information about its etiology and epidemiology. Moreover, due to the non-availability of resistant genotypes and lack of improved cultural practices, presently no effective and sustainable management strategies are available. This review article gives an overall account of the history and impact of saffron corm rot, its present status, yield losses caused by it, dynamics of the pathogens associated with the disease, their survival and dispersal, factors influencing disease intensity, epidemiology and sustainable management strategies. As comprehensive information on the disease is presently not available, an attempt has been made to review the current knowledge regarding corm rot of saffron. The information about the disease discussed here can eventually be beneficial for the growers, students, researchers, plant protection organizations, development departments, extension workers, policy makers, government agencies and public organizations.

Burkholderia gladioli E39CS3, an endophyte of Crocus sativus Linn., induces host resistance against corm‐rot caused by Fusarium oxysporum

“…Due to its various applications in the food, cosmetic and pharmaceutical industries, and the requirement of specific natural environments for cultivation, the demand for saffron in the global market is continuously increasing (https://www.grand viewr esear ch.com/indus tryanaly sis/saffr on-market). Among the many factors that affect the productivity of saffron, diseases caused by specific fungal pathogens remain at the forefront (Gupta et al, 2021). Fusarium oxysporum infections primarily cause corm-rot in saffron crocus, but several other fungal species have also been implicated as the causative agents (Palmero et al, 2014;Wani et al, 2016).…”

Saffron (Crocus Sativus L.): A Potential High Value Crop for Hilly Areas

“…Corm rot is a major disease for the saffron decline in most parts of the world so quality planting materials should be used (Gupta et al, 2021). Corm rot of saffron is a destructive fungal disease caused by Fusarium oxysporum and Fusarium solani over which Trichoderma viride and Trichoderma herzianum have shown effective control in in-vitro condition (Shah et al, 2018).…”

In Vitro Study of Biocontrol Potential of Rhizospheric Pseudomonas aeruginosa against Pathogenic Fungi of Saffron (Crocus sativus L.)

“…Five saffron pathogens (F. oxysporum [36], F. solani [36], P. citreosulfuratum [37], P. citrinum [36], and S. gladioli [38]), isolated and identified from diseased saffron corms by our research team in 2020, were stored in a refrigerator at 4 • C.…”