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Green pepper causes rot disease in greenhouses
The disease known as rotten fruit blight affects plants from the seedling stage through to the end of their life cycle. It is one of the primary causes of flower and leaf drop, as well as premature fruit fall. Most infected fruits are initially infected through the pedicle, and soon after, brown spots appear with a water-soaked appearance. When humidity is high, a thin layer of white mold may develop on the surface. The fruit may shrink but usually does not fall off immediately. On other parts of the plant, such as the stems or litchi leaves, brown spots with water-soaked edges are commonly observed. Even with 2 or 3 sprays, the infection can still persist.
Grey mold and Sclerotinia are particularly damaging to young pepper fruits during the early flowering stage. These diseases cause the most severe infections in peppers, resulting in brown stains on the top of the fruit or at the pedicel. As the fruit matures, it begins to sag, then rots and turns dark brown, often covered with a gray mold layer. Symptoms in other areas are less common. In the case of Sclerotinia, the infection typically starts at the stem and spreads to the entire fruit, causing watery rot and a pale grayish-brown discoloration. Similar symptoms may also appear on other parts of the plant.
Soft rot, caused by bacterial infection, begins with dark green water-stained spots on the fruit. The fruit quickly becomes soft and completely rots, emitting a foul odor. The skin turns white, dries up, and may either fall off or remain attached to the branches. Other parts of the plant generally show few symptoms, but the entire fruiting period can be affected.
Anthracnose causes the fruit to develop water-soaked, yellowish-brown, round spots, often with dark centers. When the leaves are infected, they show chlorotic spots that start with water-soaked lesions, followed by brown edges and light gray patches in the center.
Cotton rot, another type of fruit rot, causes the fruit to become damaged and decayed. Under high temperatures, the infected area produces a large amount of white mist-like spores, making it easier for the disease to spread.
Overall, these various types of fruit rot pose serious threats to crop health and yield, requiring careful monitoring and timely intervention to prevent widespread damage.
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