Annona berry fruit failure is a serious disease that poses a significant threat to the fruit of *Annona sinensis*. It is commonly found in regions such as Guangdong and Guangxi, where it can cause devastating damage. In heavily infected orchards, the disease incidence can reach 100%, with yields dropping by 28% to 35%. This not only affects the quality of the fruit but also has a major economic impact on farmers.
The disease primarily affects immature fruits, causing damage to both the skin and the flesh. Early symptoms include small yellow spots on the petals of clustered berries. Affected fruit surfaces are usually found on the sunny side of the tree. As the disease progresses, these lesions expand and develop into pseudo-maturity, turning purple-brown quickly. In wet conditions, the lesions may soften and rot, while in dry weather, they become dry and hard. Once the fruit becomes hardened, the stem dries up but remains attached to the tree. On the surface of the hardened fruit, numerous small black spots appear, breaking through the epidermis. In humid environments, these spots exude milky white tendrils, and the disease peaks in May and October each year.
The pathogen overwinters in the form of mycelium, conidia, and spores within the tree or in fallen fruits. Infected fruits serve as the primary source of infection. In the following summer, when temperatures are moderate and there is light rainfall, the conidia are spread by wind and rain, leading to new infections.
Environmental factors play a crucial role in the occurrence of the disease. Prolonged rainy periods during early summer, especially in areas like Panyu, lead to high humidity and severe disease outbreaks. Orchards located in flat or low-lying areas tend to have higher incidence rates compared to those in mountainous regions. Soils with high clay content or red soil are more prone to the disease, while limestone and sandy soils show lower susceptibility. High temperatures can cause sunburn on the fruit, which further increases the risk of infection. The sunny side of the tree is more affected than the shaded side.
The disease is also influenced by the age of the orchard and cultivation practices. Older orchards (over 15 years) are more vulnerable, while younger ones (5–6 years old) experience fewer issues. Overcrowded planting increases disease severity, whereas proper spacing improves air circulation and reduces the risk. Excessive use of nitrogen fertilizer can also promote the development of fruit failure, making it important to balance nutrient application.
To manage this disease effectively, several preventive and control measures should be implemented:
1. **Pruning**: After harvest, from December to January, prune diseased branches, overcrowded shoots, and dead wood. Remove all fallen fruits from the tree and the ground, and burn them to eliminate overwintering pathogens. If the tree density is too high, thin out the canopy to improve airflow and reduce disease risk.
2. **Cultivation Management**: After pruning, apply 15 kg of organic fertilizer and 1 kg of potassium sulfate per plant, followed by irrigation. During the early fruit development stage in April, use balanced fertilization techniques, maintaining an N:P:K ratio of 1:0.5:1.2. Avoid excessive nitrogen application, which can worsen the disease. Ensure proper water management during fruit development to prevent waterlogging.
3. **Chemical Control**: During the budding and leaf emergence period (2–3 months), spray 0.5° Baumé lime sulfur to kill pathogens on the tree. From April to May, apply 70% thiophanate-methyl at 750 times dilution or 75% chlorothalonil at 500 times dilution. Spray every 10 days for 2–3 applications, which can achieve over 85% control effectiveness and significantly reduce the impact of the disease.
By combining these strategies, farmers can better manage Annona berry fruit failure and protect their crops from significant losses.
Black Garlic
Black garlic is a culinary treasure that has been cherished for centuries for its distinct taste and numerous health benefits. Through a careful fermentation process, garlic undergoes a transformation, resulting in a dark, sweet, and savory flavor profile. It is often described as having hints of molasses, balsamic vinegar, and even tamarind.
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