**Disease and Pests: Rhizopus Rot in Stone Fruits**
Rhizopus rot is a postharvest disease that can cause significant losses in stone fruit crops. The disease is caused by the fungus Rhizopus stolonifer, which can infect fruit through wounds or natural openings. Symptoms of Rhizopus rot include soft, watery lesions that can quickly expand and cover the entire fruit. The lesions may also develop a white or gray mold, which is the reproductive structure of the fungus. Rhizopus rot can be managed through a combination of cultural practices, chemical controls, and biological control agents.
Disease and Pests: Rhizopus Rot in Stone Fruits
Rhizopus rot, a fungal disease caused by Rhizopus stolonifer, poses a significant threat to stone fruits like peaches and cherries. This sneaky fungus thrives in decaying plant matter and can wreak havoc on your precious fruits during storage and transportation. Let’s dive into the details and arm ourselves against this pesky pest.
Symptoms: A Telltale Sign
Rhizopus rot manifests itself as soft, watery, and discolored tissues on ripe fruits. These infected areas often ooze a foul-smelling juice, a sure sign of the fungus’s presence.
Invasion Route: Wounds and Ripeness
Rhizopus rot typically gains entry through wounds or natural openings on ripe fruits. As the fruit ripens, its sugar content increases, making it an ideal target for this opportunistic fungus.
Transmission: A Hidden Threat
Zygospores, the fungus’s hardy survival structures, lurk in decaying plant debris, fruit containers, and storage facilities. These spores can spread the disease through contact with contaminated surfaces or infected fruits.
Prevention: A Multi-Faceted Approach
To combat Rhizopus rot, a comprehensive strategy is key:
- Sanitation: Keep growing and storage areas clean to minimize fungal spores.
- Wound Avoidance: Handle fruits carefully to avoid creating entry points for the fungus.
- Proper Storage: Maintain optimal storage conditions for stone fruits, including temperature and humidity control.
- Fungicides: Consider using approved fungicides to suppress fungal growth.
Treatment: Damage Control
Unfortunately, Rhizopus rot is not curable. Infected fruits should be promptly removed and disposed of to prevent further spread.
Remember, early detection and swift action are crucial in combating Rhizopus rot. By being vigilant and implementing these preventive measures, you can protect your stone fruits from this destructive disease.
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Disease management of Rhizopus rot in stone fruits
Rhizopus rot, a common disease in stone fruits, can lead to significant losses during storage and transportation. Effective disease management strategies are crucial to minimize its impact. Here’s a guide to help you manage Rhizopus rot effectively:
Key Takeaways:
- Prevent skin cuts and punctures during harvest and packing to reduce spore population.
- Maintain clean containers and practice good housekeeping in packing sheds and storage to minimize spores.
- Store fruit at or below 39°F as the fungus does not grow below 40°F.
- Preharvest fungicides that belong to FRAC group 11 are effective in preventing Rhizopus rot.
Steps to manage Rhizopus rot:
Prevention:
- Handle fruits carefully during harvest and packing to avoid skin damage.
- Disinfect tools and equipment regularly to prevent the spread of spores.
- Maintain proper hygiene in storage facilities to reduce spore population.
Cultural practices:
- Store fruit at or below 39°F (4°C) to inhibit fungal growth.
- Use clean containers and packing materials to minimize spore contamination.
Chemical control:
- Apply preharvest fungicides that belong to FRAC group 11 to prevent Rhizopus rot.
- Follow label instructions carefully for effective disease control.
Citation:
- Rhizopus Rot of Stone Fruit in Home Fruit Plantings - Penn State Extension
Symptoms of Rhizopus Rot
Rhizopus rot, caused by the fungus Rhizopus stolonifer, is a major postharvest disease in stone fruits. Knowing its telltale symptoms is crucial for early detection and effective management:
- Initial Appearance: Small, circular brown spots on the fruit’s surface.
- Distinguishing Feature: Unlike brown rot, the infected skin can be easily peeled away from the underlying flesh.
- Rapid Spread: The disease can engulf the entire fruit within 24-48 hours.
- Mold Development: A white, whiskery mold forms on the fruit’s surface, releasing numerous spores.
- Susceptibility: Overripe and harvested fruits are particularly vulnerable to infection.
Key Takeaways:
- Symptoms appear as small, circular brown spots that spread rapidly.
- Infected fruit’s skin is easily removed, unlike brown rot.
- A white, whispy mold develops on the fruit’s surface.
- Overripe and harvested fruits are most susceptible.
Citation: Stone Fruit Disease - Rhizopus Rot
FAQ
Q1: What are the initial symptoms of Rhizopus rot in stone fruits?
A1: Initial symptoms include discolored, water-soaked spots on fruit, which expand rapidly and become brown and limp.
Q2: How does Rhizopus rot spread?
A2: The fungus that causes Rhizopus rot produces thousands of spores that can be spread by wind, water, or insects. Spores can also survive on infected fruit or in soil for long periods of time.
Q3: What are the most effective ways to manage Rhizopus rot?
A3: The most effective ways to manage Rhizopus rot include preventing skin cuts and punctures during harvest and packing, maintaining clean containers and good housekeeping, and storing fruit at or below 39°F.
Q4: What are the symptoms of Rhizopus rot in stone fruits?
A4: Symptoms of Rhizopus rot in stone fruits include soft and watery tissues, releasing juices with a fermented or acidic odor. The disease primarily affects ripe fruits due to their susceptibility to wounds and higher sugar content.
Q5: What is the disease cycle of Rhizopus rot?
A5: The disease cycle of Rhizopus rot begins when spores land on a wound or damaged area of a fruit. The fungus then grows and produces new spores, which can be spread to other fruits. The fungus can survive on infected fruit or in soil for long periods of time.
