ROTs

Rots refer to decay processes that deteriorate organic matter, particularly wood, fruit, roots, and other plant tissues. They are driven mainly by microorganisms such as fungi and bacteria that break down structural polymers. Visible signs include softening, discoloration, cracks, and a characteristic odor. In timber, rot can significantly weaken structural integrity.

Common forms include brown rot, white rot, and soft rot. Brown rot fungi remove cellulose and hemicellulose, leaving wood that is brown, crumbly, and cracked in a cube-like pattern. White rot fungi degrade lignin and cellulose, often producing lighter, fibrous, or stringy wood. Soft rot occurs in damp conditions and can produce a soft, wet, or crumbly texture even at relatively low moisture. Root rots affect living plants and are caused by oomycetes or fungi such as Phytophthora, Pythium, and Fusarium; they lead to root decay, wilting, and overall plant decline. Fruit and vegetable rots describe spoilage during storage or transport and are caused by a range of fungi, bacteria, and molds.

Causes and conditions for rots include adequate moisture, suitable temperatures, and access to tissue for colonization. Oxygen availability and tissue type influence the dominant rot-forming organisms. Some rots produce fruiting bodies or hyphal structures that aid in identification.

Impact and management focus on reducing moisture and humidity, improving ventilation and drainage, promptly removing infected material, and applying appropriate preservatives, fungicides, or wood treatments where allowed. Proper storage, handling, and sanitation are important to limit the spread of rots in crops and stored products.