What is black spot disease during cantaloupe storage?
Black spot disease is one of the main diseases in cantaloupe storage, mainly occurring in the late storage period. Brown, slightly sunken round spots form on the melon surface, gradually expand and turn black, and may even become irregular in shape. The flesh beneath the spots becomes necrotic, black, and spongy, and separates easily from the healthy flesh. This disease strikes when the cantaloupe matures and ages and its disease resistance gradually...
Black spot disease is one of the main diseases in cantaloupe storage, mainly occurring in the late storage period. Brown, slightly sunken round spots form on the melon surface, gradually expand and turn black, and may even become irregular in shape. The flesh beneath the spots becomes necrotic, black, and spongy, and separates easily from the healthy flesh. This disease strikes only when the cantaloupe matures and ages and its disease resistance gradually declines; chilling injury and mechanical damage are important triggers of this disease.
Control methods:
① Do not harvest too late. Try to prevent the fruit from being bruised, scratched, or crushed. Maintain the storage temperature at 3-9°C, relative humidity below 85%, pay attention to ventilation and air exchange, and turn and inspect the melons regularly.
② Chemical sterilization: soak the fruit in 2000 mg/L calcium hypochlorite, 1000 mg/L thiabendazole, benomyl, carbendazim, and thiophanate, or 500 mg/L imazalil for 0.5-1 min, and some chemicals can also be used in combination. Mix No. 1 shellac coating with 4 times its volume of water; apply it to the melon surface, or apply shellac to the top and stem of the fruit, which can achieve very good results.