Reviews: Verticillium wilt of olive and its control caused by the hemibiotrophic soilborne fungus Verticillium dahliae

Abstract

Verticillium wilt, caused by the soil-borne fungus Verticillium dahliae Kleb., poses a significant threat to olive (Olea europaea L.) cultivation worldwide. This review provides an in-depth comprehension of the disease and its management strategies. The genetic diversity of V. dahliae, comprising various pathotypes and races, has implications for virulence and host interactions. The fungus can affect a wide host range, including crops and trees. V. dahliae is responsible for many symptoms such as wilting, yellowing, stunted growth, necrosis, and vascular discoloration. Economic consequences caused by this pathogen include yield losses, low-quality olive oil, market restrictions, and increased production costs. Verticillium wilt thrives in warm temperatures and excessive soil moisture. Chemical and biological controls and cultural practices are evaluated as potential measures. However, the search for resistant cultivars stands out as a significant solution. Insights from this review underscore the need for an interdisciplinary approach to managing the Verticillium wilt of olives. Integrated disease management strategies, resistant cultivars, and sustainable practices emerge as pivotal approaches for disease control.