Phytophthora rot Disease Apple is found in apple orchards where trees with root, crown and collar phytophora decaying and their severity is even greater on trees with shortening stems. Fruits get the disease when they are on the tree. The development of the disease in Iran is based on the yellow and red Lebanese apple species kept in storage.
Initially, brown spots appear on the surface of fruits with decaying phytophthora, which then progresses to the fruit flesh and develops irregularly within the fruit. During the development of fruit infestation completely rots. The discernible boundary between the healthy tissue and the infected tissue in the fruit cannot be seen, so that the healthy parts cannot be easily separated from the infected parts. Although the texture of the fruit is spongy, its shape is maintained. If you cut the fruit transversely, you can see its brownish-colored pots.
cause of disease
Phytophthora rot of apple fungus has been determined by Phytophthora cactorum. This species lives in the soil and its transmission and its initial inoculation in Iran are usually in cold storage and non-sanitary warehouses. In these places, contaminated apple fruits fall to the ground and turn the cellar into a source of contamination. Outside storage, raindrops can lift the fungus from the soil and onto the branches near the ground. Another important point is that Phytophthora cactorum is also able to grow and develope in temperature and cold conditions.
Disease control of apple fruit rot
The first effective measure for the control of Phytophthora rot of apple fruit is prevention. All fruits that fall to the ground should be placed in a separate place from the healthy and new fruit and never touch each other. In other countries around the world there is a late spraying process to control fruit rot due to phytophthora, as well as gray rot, etc. Folptan and diclofluoride toxins can be used. Another way is to wash the fruits with metalloxylate, which can eradicate the primary diseases of the fruit as well as control the secondary rot diseases in the fridge and storage room of the fruit.