Brown Rot in Stone Fruits (Monilinia laxa) – identify and control

Brown rot in stone fruits is a widespread and damaging disease, causing damage ranging from 30-50% of fruit production and can gradually lead to tree drying.

Symptoms. Both fruit and especially flowers, leaves, and young branches are attacked during spring. Flowers at the top of young branches mostly wilt, brown, and dry out, but do not fall off. Also, young leaves wither from the tip and hang down. The sporodochia of the fungus appear on the attacked organs as small cushions made of mycelium and spores. This parasitic appearance is characteristic especially on cherry, cherry, peach, and almond trees, and is more dangerous than the attack on the fruit. On fruit, the disease occurs by brown rot and mummification. Symptoms are similar to those produced by Monilinia fructigena in pome fruit trees, except that the sporodochia formed on the fruit are scattered over the entire surface of the fruit.

Pathogen. The fungus overwinters in the form of mycelial stromata in the fruit and bark of attacked branches, and the conidia are 60-70% resistant to low temperatures. In spring, under favorable environmental conditions (temperature and humidity), the mycelium grows and forms sporodochia or conidia germinate and produce primary infections. In years when the flowering period is long and humidity high, infection occurs. This occurs through the stigma, from where the mycelium enters the style, then the ovary causing wilting of the flowers, often through the fruit stalk the mycelium passes into the branch bark. In the ripe fruit, the mycelium of the fungus penetrates through the punctures and wounds caused by hail rains.

Prevention and control. It is recommended to destroy by burning the plant debris and the attacked fruits, avoiding creating wounds on fruits and branches. To control brown rot in stone fruits treatment during the growing season with specific fungicides will be applied.

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Brown Rot in Stone Fruits (Monilinia laxa) – identify and control
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