Impact of Anthracnose on Mango Quality and Marketability

Anthracnose is a significant fungal disease that negatively impacts both the taste and quality of mangoes, rendering them less appealing to consumers. The disease manifests as large, sunken, black lesions on the fruit's surface, which not only diminishes the visual attractiveness but also leads to fruit rot if left untreated. These lesions are caused by the fungus Colletotrichum gloeosporioides, which thrives in warm, humid conditions—common in tropical and subtropical regions where mangoes are typically grown. The appearance of these unsightly black spots can deter consumers, who tend to prefer fruits that are vibrant and unblemished.

Beyond aesthetics, anthracnose alters the texture of mangoes. The infected areas of the fruit become soft and mushy, making the mango less enjoyable to eat. The once firm, juicy flesh becomes watery and disintegrates, contributing to an unappetizing experience. Furthermore, the disease affects the flavor profile of the mango. The infected tissue often develops a bitter taste, which can spread to the surrounding healthy portions of the fruit. This bitterness compromises the overall sweetness and enjoyment typically associated with ripe mangoes, making the fruit undesirable for consumption.

Moreover, anthracnose hastens the ripening process. This accelerated ripening leads to uneven development, where portions of the mango may remain underdeveloped while others become overly ripe. Such inconsistencies in ripening shorten the fruit's shelf life, limiting the time frame during which the mangoes can be sold or consumed. For farmers and retailers, this results in increased post-harvest losses.

Ultimately, the presence of anthracnose significantly reduces the marketability of mangoes. Consumers expect fruits to be not only visually appealing but also consistent in texture and flavor. Any deviation from these expectations—such as the mushy texture or bitter taste caused by the disease—lowers demand. Effective management of anthracnose is crucial to preserve the quality of mangoes, ensuring that they remain desirable to consumers and profitable for producers. Implementing preventive measures such as proper orchard management and timely fungicide application can help mitigate the spread of the disease and maintain the high standards expected by the market.
Impact of Anthracnose on Mango Quality and Marketability

Mango anthracnose

Worldwide, mango anthracnose is the most important and destructive disease of mango. Anthracnose is a major pre‐ and post‐harvest disease on mango, causing direct yield loss in the field and packing plant, and quality and marketing issues thereafter. It is the most important disease of mango in humid production areas.

Colletotrichum gloeosporioides is responsible for many diseases, also referred to as “anthracnose,” on many tropical fruits including banana, avocado, papaya, coffee, passion fruit, and others. On mango, anthracnose symptoms occur on leaves, twigs, petioles, flower clusters (panicles), and fruits.

Characteristic symptoms appear as oval or irregular vinaceous brown to deep brown spots of various sizes scattered all over the leaf surface, later forming elongated brown necrotic areas measuring 20-25 mm in diameter. The lesions start as small, angular, brown to black spots that can enlarge to form extensive dead areas.

The appearance of anthracnose spot is rounded brown to black lesions with an indefinite border on the fruit surface. The lesion size extends to 2 cm is common. Different sized lesions are coalesced together to cover the extensive areas of the fruit, which develops from the basal toward the distal end of the fruit. Lesions are generally confined to the peel.

Under moist conditions, the blackened areas are covered with minute pinkish reproductive bodies of the fungus.

Ripe fruits affected by anthracnose develop sunken, prominent, dark brown to black decay spots before or after picking. Fruits may drop from trees prematurely.
Mango anthracnose