Brown rot

Brown rot is a type of fungal disease that affects a variety of fruit trees and stone fruit crops. The disease is caused by several species of the genus Monilinia, with Monilinia fructicola and Monilinia laxa being the most common.

Causes and Symptoms

Brown rot is caused by the fungi Monilinia fructicola and Monilinia laxa. These fungi are capable of surviving in fallen fruit and tree debris, which can lead to new infections. The disease is spread by spores that are dispersed by wind and rain.

Symptoms of brown rot include browning and rotting of the fruit, often accompanied by the presence of tan or brown spore masses. The fruit may also shrivel and become mummified.

Management and Control

Management of brown rot involves a combination of cultural practices and chemical control. Cultural practices include the removal and destruction of infected fruit and debris, as well as the pruning of trees to improve air circulation and reduce humidity. Chemical control typically involves the use of fungicides.

Impact

Brown rot can cause significant losses in fruit crops, particularly in wet and humid conditions. The disease can affect a wide range of fruit trees, including peach, plum, cherry, and apricot trees.

See Also

• Plant pathology
• Fruit tree pruning
• Fungicide