1. At first, the pedicle was dark brown, dull, and the disease was not obvious. After the disease, it quickly turned dark brown to dark brown, and the pulp liquefied and rotted, the epidermis cracked, and juice flowed out.
2. In the early stage, dark brown spots were produced at the stem tip, which later turned dark brown, and the pulp was liquefied, juicy and sour.
3. At the early stage of pedicel, it was dark yellow and water purple, and the skin of the affected area shrank and no juice flowed out. Later, the affected area became light brown.
It mainly harms mango fruit rot, storage and transportation diseases.
Primary disease:
The pathogen of mango black rot is Botryodiplodia theobromae Pat. (alias Diplodia natalensis Evans), a semi-unknown fungus. Immature conidia are colorless, single cell, thick wall and oval; Mature conidia are brown, rugby-shaped, twin and have vertical lines on the surface.
Primary disease:
The pathogen of mango brown rot is Phomopsis mangiferae Ahmad, which belongs to a half-knowledge phylum. Most of type A conidia are oval, transparent and single-celled. Sometimes hook-like filamentous conidia of type B appear in the culture medium.
Event:
The invasion route of urban rot pathogen comes from flowering stage, hides in young fruit and presents symptoms at fruit maturity stage. In addition, bacteria can invade from digging and root wounds, which is a more important pathogenic route.
The main mode of transmission of fruit rot is to spread spores through rain and airflow. During postharvest transportation, diseased fruits and healthy fruits are mainly spread by mycelium through mutual contact.
Purple Mountain, Cinnamomum cassia, Xianshan, Yuexi 1st and Qiushan are more susceptible.
Control method:
1. Take comprehensive measures to prevent diseases before planting;
(1) Planting of high-yield, high-quality and multi-resistant varieties.
(2) Appropriate density
(3) Pruning
(4) Defining health parks
(5) Minimize the damage during the storage and transportation of fruits before and after harvest.
(6) Chemical control
2. Post-harvest treatment measures, including
(1) Cut the fruit
(2) Wash the fruit
(3) Election results
(4) treating with preservative
(5), grading and packaging