Citrus stem end rot
Phomopsis citri
Symptoms:
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Lesions: Affected fruits typically exhibit lesions or decay at the blossom end. The affected area becomes sunken, dark brown to black, and may extend into the fruit flesh.
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Texture: The decayed tissue often has a mushy or watery texture, and in advanced stages, the decay can spread throughout the fruit.
2. Causal Agents:
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Phomopsis citri: This fungus is one of the common causal agents of citrus stem end rot. It can infect citrus fruits during the postharvest period, especially under conditions of high humidity.
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Lasiodiplodia theobromae: Another fungus associated with citrus fruit rot, causing decay at the stem end of the fruit.
3. Conditions Favoring Disease Development:
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Humidity: High humidity levels during storage and transportation can create conditions conducive to the development of citrus stem end rot.
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Injury: Fruits with wounds or injuries are more susceptible to infection. Damage during harvesting, handling, or transportation can provide entry points for pathogens.
4. Prevention and Management:
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Proper Harvesting: Harvest fruits carefully to minimize injuries. Avoid dropping or causing mechanical damage to the fruits during the harvesting process.
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Postharvest Handling: Implement good postharvest practices, including proper storage conditions with controlled humidity levels. Prompt cooling of fruits can also help reduce the risk of decay.
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Fungicide Applications: In some cases, postharvest fungicide treatments may be applied to reduce the development of stem end rot. These treatments are often part of a comprehensive postharvest disease management program.
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Sanitation: Keep storage and packing areas clean and free of decaying fruits, as this can help reduce the inoculum of the pathogens.
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Temperature Management: Maintain proper storage temperatures to slow down the growth of fungi and reduce the incidence of decay.







