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What are the control methods for mango anthracnose?

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What harm does mango anthracnose cause? How is mango anthracnose controlled? We also ask experienced netizens to help explain. Zhongdiwang has compiled the harm and control methods of mango anthracnose, and the details are listed below for netizens' reference. The harm of mango anthracnose: mango anthracnose mainly damages mango flowers, fruits and young...
What harm does mango anthracnose cause? How is mango anthracnose controlled? We also ask experienced netizens to help explain.


        Zhongdiwang has compiled the harm and control methods of mango anthracnose, and the details are listed below for netizens' reference.

       The harm of mango anthracnose:
Mango anthracnose mainly damages mango flowers, fruits and young shoots. After young mango leaves are infected, many small round brown spots appear, surrounded by a yellow halo, and they gradually expand into round, polygonal or irregular brown lesions, which later rupture and perforate. Wounds on leaves and young fruits caused by damage from gall midges, leafhoppers and other pests are also easily infected by this disease.

        When mango anthracnose infection is severe, young leaves tend to curl, and leaf tips and leaf margins often become scorched and withered, and diseased leaves tend to fall off. After branches are infected, black spots form and they gradually dry up. After flower spikes are infected, some small spots appear, and finally they turn black and rot, causing flower rot and fruit drop. Fruits can be infected throughout the entire growth period. After young fruits are infected, they become deformed, turn black and drop off. After larger fruits are damaged, dark brown round spots form on the peel, the center sinks, and the diseased part becomes hard and deteriorated. When the weather is humid, pink sticky material grows on the diseased part. In addition to causing damage during the mango growth period, this disease also continues to cause damage during fruit storage and transportation, causing a large amount of fruit rot.

        Causes of mango anthracnose:
        High humidity is the leading factor inducing anthracnose. When relative humidity reaches above 95% and is maintained for 12 hours, the pathogen invades, and the incubation period is 2-4 days; it can occur throughout the year. In various parts of Hainan Province, especially in northeastern Qiong, from November each year to April of the following year, when relative humidity is above 95% and temperature is 12-30°C, the disease can occur; especially under weather conditions with a temperature of 16-25°C and relative humidity of 95%-100%, anthracnose is most prone to breaking out into disaster, causing poor harvests and crop failure. The anthracnose pathogen has the characteristic of latent infection, mostly lurking in the peel and flesh near the fruit stalk, or in the leaf mesophyll near the leaf stalk, at a depth of about 1mm.

　　Control methods for mango anthracnose:

Method one: Clean the orchard. In late autumn and early winter, prune diseased branches and leaves and burn them in a centralized manner, then spray the whole orchard once with 1:2:100 or 1:1:100 Bordeaux mixture.
　　
        Method two: Shaping and pruning. After harvesting fruit in summer, prune and shape the plants in a timely manner to improve light penetration and ventilation conditions.

        Method three: Pesticide control. Spray once a week during the flowering period. The pesticides selected are 600-fold chlorothalonil solution, 500-fold 50% carbendazim solution, 800-fold 70% thiophanate-methyl solution, 400-fold 40% miebingwei solution, 1000-fold 25% sporgon emulsifiable concentrate (bud stage), and 600-fold 20% chlorobromoisocyanuric acid copper (rainy days).
 
        Method four: Spray 0.2%-0.3% potassium dihydrogen phosphate, urea and borax on the leaves once every 7-10 days; spray flower-preserving and fruit-preserving agents 2-3 times in succession, which can effectively enhance the plant's disease resistance. During the fruiting period, spray once every half month, and the following pesticides can be used in rotation: 700-fold 70% thiophanate-methyl solution, 1:1:100 Bordeaux mixture, 600-fold 75% chlorothalonil solution, 800-fold 25% sporgon emulsifiable concentrate, and 500-fold 20% chlorobromoisocyanuric acid copper oil.

        Method five: After harvest, soak the fruit in 1000-fold 70% thiophanate-methyl solution (water temperature 52-54°C) for 15 minutes, take it out and place it in a ventilated place to dry, pack it in cardboard boxes or bamboo baskets, or move it to a low-temperature controlled-atmosphere storage; alternatively, 15 days before harvest, spray with 700-800-fold 25% sporgon solution, soak the fruit for 15 minutes, and then pack it. During the autumn shoot growth period, spray once every half month, and the pesticides used are basically the same as those used during the flowering and fruiting periods.
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