What to Do About Rotten Fruit in Green Peppers? The Latest Causes and Control Methods
In the process of growing green peppers in greenhouses, rotten fruit often affects yield, causing yields to be halved and bringing huge economic losses to growers. So how should rotten fruit be controlled? And what causes rotten fruit in green peppers? Let's find out together.
1. Rotten fruit caused by phytophthora blight
Phytophthora blight is a devastating disease of greenhouse green peppers. Once it occurs, it can spread to the entire greenhouse in a short time. It usually causes plant death within 3-5 days, with yield losses mostly of 20%-30%, and in severe cases a total crop failure. This disease can occur throughout the entire growth period, and is most likely to occur after fruit set.
Control methods: Seeds and soil can be disinfected and sterilized to reduce pathogen invasion, or in the early stage of the disease, 25% metalaxyl wettable powder at 200 times dilution can be used as a root drench. When a central diseased plant appears in the field, 0.3% copper sulfate can be used as a root drench to contain the disease center. At planting, after seedling recovery, and before flowering, spray with ruimengtong, ruidumengxin, and metalaxyl respectively for control. Note that the chemicals should be used alternately to prevent resistance.
2. Rotten fruit caused by gray mold
Gray mold is caused by infection with the fungus Botrytis cinerea. It is more severe under low temperature and high humidity, poor ventilation, excessive planting density, and poor plant disease resistance. The pathogen overwinters in diseased residues and soil, and spreads through airflow, irrigation water, and farming operations, invading through wounds and aging or dead tissue. It can occur at the seedling stage and the adult plant stage. The obvious feature after onset is the production of irregular wheel-patterned gray mold on the lesions.
Control methods: Do a good job with ventilation and watering. Watering should preferably be done on sunny mornings, and watering should be properly controlled. Be sure to avoid flood irrigation. In the early stage of the disease, spray with procymidone or thiophanate-methyl for control.
3. Rotten fruit caused by sclerotinia rot
Sclerotinia rot can infect plants from the seedling stage to the adult plant stage. It mainly damages the base of the stem, and can also damage the stem, leaves, leaf stalks, flowers, fruit, and fruit stalks. The fungus reproduces extremely quickly in a warm and humid environment. At a temperature of 20-25 degrees and humidity above 90%, infection is most likely, with an incubation period of 5-8 days.
Control methods: Carry out a 3-5 year crop rotation with grass-family crops, and pay attention to ventilation and air exchange in the greenhouse to avoid excessive humidity. When the disease occurs, spray with carbendazim and procymidone or vinclozolin for control.
4. Rotten fruit caused by anthracnose
Anthracnose mainly affects leaves and fruit. When fruit is affected, it shows water-soaked yellowish-brown round spots, often densely covered with small black dots. When leaves are infected, water-soaked chlorotic spots first appear, then become small spots with brown edges and light gray centers.
Control methods: After entering the fruiting stage, spray with chlorothalonil or thiophanate-methyl for control.
The above is an introduction to the causes and control methods of rotten fruit in green peppers. We hope it can help you. If you want to learn more related knowledge, please keep following us.