A large number of micro-organisms are liable to attack the fruits of the tomato and cause spots which develop more or less rapidly into rots. Depending on their parasitic potential on tomato, they can be subdivided into two large groups:

 

- opportunistic fungi raging mainly on fruits, which we will detail in this chapter;

 

- "true" pathogenic fungi , also affecting other organs of the tomato, and which have already been well described in other chapters of the work ( Didymella lycopersici , Alternaria tomatophila , Botrytis cinerea , Sclerotinia sclerotiorum , Sclerotium rolsii ) . These microorganisms will therefore only be mentioned superficially in the first topic of this section .

The members of the first group are mostly ubiquitous molds, very present on the tomato and in its environment. They often attack fruits in contact with the ground and / or having lost their integrity due to their advanced maturity and / or various wounds facilitating their penetration (growth cracks, damage due to cold, etc.

 

 

Once in place , they develop more or less quickly and induce lesions, sometimes even very spectacular rots. In all cases, they produce a large number of spores which will facilitate their dissemination through air currents, splashing water, and various vectors (animals, insects, workers.

 

These fungi are likely to cause damage both during and at the end of cultivation, and after harvest. Whatever the region of production in the world , the fungi that are rife are often the same: Alternaria alternata , Rhizopus stolonifer , Mucor spp., Geotrichum candidum , Penicillium spp., etc.