Control measures of Fruit Rot in Chilli crop

Fruit rot in chili crops, often caused by fungal pathogens like Anthracnose or Colletotrichum spp., can significantly reduce yield and quality. Implementing a combination of preventive and curative measures is crucial for effective control. Infected fruits become unmarketable or unsuitable for consumption, leading to potential economic losses. Even fruits without severe rot might have blemishes, reduced shelf life, and compromised flavor. Spores from infected fruits can easily spread to healthy ones, leading to further losses. The primary impact is the direct loss of marketable fruits. Infected fruits become discolored, misshapen, and unsellable, leading to reduced harvest weight and potential income. Studies report yield losses ranging from 10% to 80%, depending on disease severity, management practices, and chili variety. Rotting fruits may ripen prematurely and fall off before harvest, further contributing to yield reduction.

Characteristics for Identification of Fruit Rot:

• Discoloration: Affected fruits will often develop discolored patches, ranging from brown, black, orange, or other colors depending on the specific pathogen.
• Softness and rotting: Infected areas become soft and mushy, progressing to complete rotting of the fruit.
• Sunken lesions: Some fruit rot diseases like Anthracnose cause sunken lesions on the fruit surface, often starting from the stem end or around wounds.
• Mold growth: In later stages, white, gray, or black mold may grow on the rotten areas.
• Premature ripening or dropping: Infected fruits may ripen prematurely and fall off before harvest.                   

Classification:

• Type of Infestation: Disease
• Common Name: Fruit Rot
• Scientific Name: Colletotrichum capsici
• Category of Plant Disease: Fungal Disease
• Mode of spread: Air borne, Natural Wounds
• Affected parts of plant: Leaves, Stem, Flowers, Fruit

Favorable factors for disease/Pest Development:

• Warm and humid weather: Fungal pathogens like Anthracnose and Colletotrichum spp. thrive in warm temperatures (25-35°C) and high humidity, exceeding 70%. These conditions promote fungal growth, spore germination, and spread through wind and water droplets.
• Excessive rainfall or overhead watering: Standing water on leaves and fruits creates a moist environment perfect for spore germination and infection. Overhead watering, where water directly hits the fruits, can splash spores and spread the disease.
• Poor air circulation: Densely planted crops or excessive foliage restrict air movement, leading to stagnant moisture and humidity around fruits,

Fruit Rot in Chilli Symptoms

• Discoloration: This is the most prominent symptom, with affected fruits developing patches of brown, black, orange, or other colors depending on the specific pathogen.
• Softness and rotting: Infected areas become soft and mushy, progressing to complete rotting of the fruit.
• Sunken lesions: Some diseases like Anthracnose cause sunken lesions on the fruit surface, often starting from the stem end or around wounds.
• Mold growth: In later stages, white, gray, or black mold may grow on the rotten areas.
• Premature ripening or dropping: Infected fruits may ripen prematurely and fall off before harvest.

Control measures of Fruit Rot in Chilli crop:

Frequently Asked Questions

Q. What is chilli fruit rot?

A. Chilli fruit rot is a fungal disease caused by pathogens like Colletotrichum spp. that leads to discolored, soft, and rotten fruits, reducing marketability.

Q. What are the symptoms of fruit rot in chilli?

A. Symptoms of fruit rot in chilli include discoloration, sunken lesions, softness, mold growth, and premature ripening or dropping of affected fruits.

Q. How can I control fruit rot in chilli crops?

A. To control fruit rot in chilli, use products like Copper Oxychloride and Azoxystrobin, and ensure proper air circulation and watering practices.

Q. What are the best management practices for chilli fruit rot?

A. Chilli fruit rot management includes regular monitoring, maintaining good hygiene, ensuring proper spacing for air circulation, and timely application of fungicides.

Q. What is Causal Organism of Fruit Rot in Chilli?

A. The causal organism of fruit rot in chilli is Colletotrichum capsici, leading to Anthracnose. This economically significant disease affects fruit and seed quality, particularly severe in southern states, manifesting as dieback and ripe fruit rot.