First, the symptoms
Fruit spot disease, also known as erythrosclerotic spot disease, is a common issue that occurs during the ripening and storage of fruits. In the early stages, small round lesions appear on the fruit's skin, typically measuring 1 to 3 mm in diameter with sharp edges. As the disease progresses, these spots can grow larger, reaching up to 5 to 9 mm in size. The affected areas become sunken and turn brown or black, often penetrating into the deeper layers of the fruit. The cells beneath the surface may also darken, leading to visible damage and affecting fruit quality.Second, the causes
This disease is commonly linked to several environmental and agricultural factors. It often occurs when fruits are harvested too early, before they are fully matured. Additionally, premature defoliation of the tree can weaken the plant, making it more susceptible. Poor nutrient management, especially a lack of phosphorus fertilizer, plays a significant role. Soil conditions also matter—heavy soils or orchards lacking organic matter can contribute to the development of this disease.Third, control methods
To manage fruit spot disease effectively, timely harvesting is crucial. Fruits should be picked when they are fully matured, and proper pre-storage handling, such as using cooling pits, can help reduce the risk. Orchard management should focus on improving soil health by adding organic fertilizers and applying balanced, formula-based fertilization. Phosphorus and calcium supplements should be used appropriately. Early detection and treatment of leaf diseases can also significantly lower the incidence of fruit spot disease. As a preventive measure, spraying a 1:1:200 dilution of Bordeaux mixture or a 50% copper carboxylate wettable powder diluted to 500 times after leaf fall can provide effective protection.By implementing these practices, growers can better prevent and control fruit spot disease, ensuring healthier crops and higher-quality produce.
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