Deterioration of Stone Fruits Due to Brown Decay
In the world of stone fruit cultivation, the brown rot disease poses a significant threat. This disease, caused by the Monilinia fructicola fungus, thrives in certain conditions and can cause extensive damage to peaches, plums, and other stone fruits. Here's a guide to the key control measures that can help manage this disease.
Firstly, sanitation and pruning play a crucial role in reducing the fungal inoculum that survives over winter. Regularly removing and destroying infected fruits, mummified fruit on trees and on the ground, and pruning out cankered branches are essential steps in this process [3][5][1].
Strategic pruning also enhances air circulation within the canopy, lowering humidity levels that favor fungal development [1]. Fruit thinning, the removal of excess fruit early, limits disease spread by allowing thinned fruit to decompose before harvest and reduces crop load stress [5].
In commercial and home orchards, fungicide sprays beginning at bloom and continuing through the growing season are important, especially in wet and humid conditions favoring brown rot infection [3][2]. Environmental management is also key, avoiding excessive nitrogen fertilization that can increase susceptibility and managing irrigation to prevent overly wet conditions, which enhance fungal growth [1][2].
An integrated pest management (IPM) approach is recommended, incorporating biological controls where possible, such as biopesticides (e.g., neem extracts, Bacillus thuringiensis), and encouraging natural predators to maintain overall orchard health [1].
Special care should be taken during harvesting and packing to prevent puncturing or bruising of ripe fruit. Brown rot spores (conidia) are mainly wind-borne and easily detached during May and June. Fruit should be cooled and refrigerated (as close to 32 degrees F as possible) immediately after harvest [4].
It's important to note that brown rot spores can germinate and infect at temperatures ranging from 32 to 90 degrees F [4]. The use of fungicide is an important part of the disease management program for brown rot [3].
This fact sheet was originally published in 2008, providing a valuable resource for stone fruit growers for over a decade. By implementing these control measures, growers can significantly reduce the impact of brown rot on their crops.
Science plays a significant role in managing brown rot disease in the field of stone fruit cultivation, with medical-conditions and health-and-wellness related to the disease being closely monitored. Integrated pest management (IPM) strategies, which include the use of fungicides, biological controls, and proper sanitation practices, are essential for fitness-and-exercise in maintaining the overall health of stone fruit orchards and preventing the widespread damage caused by brown rot.
