Saving the garden from fruit rot

As a rule, the causative agent of fruit rot is the mushroom Monilla fructigena Pers ex Fr., which usually gets on garden trees and shrubs by wind or insects. Fungal diseases are most often affected by fruit trees, such as: apple, pear and quince. Slightly less common: apricot, cherry, plum, peach and sweet cherry. Fruit rot develops on the fruit (during growth, development and storage). It is renowned in all branches of horticulture.

Fruit rot at the beginning resembles a dark speck that rapidly grows into a large patch. And then white-yellow spores of the fungus appear on its surface. If you do not start the fight against this fungal disease in time, you can lose most of the harvest, both on trees and shrubs, and during storage. Fruit rot affects green shoots, branches and thereby impairs the well-being of the plant. If you do not start fighting with her, you can lose a weakened tree.

Fruit rot control methods

Fruits that are afflicted with this disease on a tree or that have fallen to the ground are collected and buried in the soil.

Affected, dead branches and shoots are removed.

The plant is processed with Bordeaux mixture.

In early spring, before the buds have not yet begun to swell, the plant is treated with a 3% solution of Bordeaux liquid. When the first buds appeared, a second treatment is carried out, but already with a 1% solution. It is important not to confuse, first the plant is treated with a 3% solution, and then with 1%. To consolidate the successful result of getting rid of fruit rot, the plant is repeated after flowering. And then they are sprayed several more times during the period of growth and development with a 2-week interval.

Fruit rot: Making a Bordeaux mixture

To do this, we take glass or plastic dishes, 300 grams of copper sulfate and 300 grams of lime per 10 liters of warm water. Copper sulfate and lime are made in separate containers, and then mixed with thorough mixing. You should have a sky blue mixture that should be used right away.