Harnessing Microbial Consortia for Sustainable Management of Corm Rot of Saffron

Saffron (Crocus Sativus L.) is a highly prized spice crop renowned for its significant culinary and therapeutic applications, largely attributed to its bioactive constituents such as crocin, picrocrocin, and safranal. Despite its production is severely threatened by corm rot, particularly caused by the pathogenic fungus Fusarium oxysporum, which leads to substantial yield losses in major saffron-producing regions. This review highlights the promising role of microbial consortia as an eco-friendly and sustainable strategy for effectively managing corm rot disease. The presence of diverse microbial communities can improve defense mechanisms of a plant against pathogens and support its overall growth and productivity. The mechanisms by which these microbial interactions occur, including nutrient competition, biofilm formation, and the activation of systemic resistance, contribute to their combined efficacy in inhibiting fungal pathogens. The necessity for innovative microbial strategies that harness the combined benefits of diverse microorganisms to mitigate corm rot and improve saffron cultivation sustainably. As sustainable agricultural practices increasingly gain prominence, the development and application of tailored microbial consortia gave a promising alternative to chemical fungicides, ensuring both economic viability and ecological balance in saffron production.