Insights into Fusarium spp., Associated with Dry Root Rot of Citrus and its Management

In recent years, citrus has become one of the major fruit crops in Pakistan for export. Citric acid, oxalic acid, malic acid, malonic acid and succinic acid are organic acids found in citrus fruits that provide calories and are easily digested as they are part of metabolic pathways in the human body. Fusarium spp., are primarily responsible for causing dry root rot in citrus, which is one of the most serious fungal diseases affecting citrus worldwide. Various citrus diseases, e.g., root rot, canker, damping-off, and wilt, have been linked to Fusarium species. The symptoms of dry root rot include larger roots decay and trunk below bud union without any oozing of gum, reduced vigor in the canopy, dull green leaves, twig dieback and inhibited new growth. Fusarium spp., is a complex species that can remain in the soil for a long time and is transmitted by wind, machinery, and water. Dry root rot and Fusarium solani and Fusarium oxysporum are commonly found causing this disease globally. Biocontrol agents, such as Trichoderma species (harzianum and viride), have been used to manage several phytopathogens, including the causal agent of dry root rot, Fusarium, to promote eco-friendly practices instead of using harmful chemicals in agriculture. Additionally, the management of dry root rot disease caused by Fusarium spp., necessitates the optimization of irrigation and fertilization inputs. Along with sanitation practices, regular scouting and monitoring of key pests and diseases play a crucial role in enhancing control methods and minimizing pesticide usage.