1. Symptoms of Damage: This disease primarily affects flowers and young fruits. In the case of flower bud infection, the buds gradually soften, wither, and rot. A dense layer of brown fungus develops on the buds and receptacles, eventually causing the infected flowers to fall off or remain attached, leading to the infection of young fruits. When the disease affects young fruits, small, light green round spots appear on the fruit surface, which then expand rapidly, turning dark brown. The growth of the fruit is stunted, and severe cases result in fruit rot, ultimately causing the fruit to shrink and hang on the branch like dried-up fruit.
2. Control Methods
(1) Before warming up the greenhouse, it's essential to thoroughly clean the garden and deepen the tree trays to reduce the initial sources of infection. Removing old leaves and debris can significantly lower the risk of disease development.
(2) Proper thinning of flowers and fruits is crucial. Dense flowering and fruiting increase the chances of contact infections, especially during field operations such as artificial pollination. By reducing the number of flowers and fruits, you minimize the spread of the pathogen.
(3) Promptly remove diseased flowers, fruits, and any remaining flower parts that are stuck to young fruits. These should be placed in sealed plastic bags and removed from the greenhouse for proper disposal—either by burying or burning. This helps prevent further spread of the disease.
(4) Manage irrigation carefully. Watering should be done on sunny days only, avoiding cloudy or rainy conditions. During the morning, maintain high temperatures to help evaporate dew quickly. In the afternoon, extend ventilation time to increase air circulation and lower humidity. Even if there are many cloudy days and low temperatures during the flowering and fruiting stages, proper ventilation is still necessary. Using mulch around the base of the plants can also help reduce the occurrence of gray mold.
(5) Limit the use of nitrogen-rich fertilizers to avoid excessive vegetative growth, which can create a favorable environment for the fungus. Ensure good air circulation within the orchard by pruning and maintaining proper spacing between trees.
(6) Avoid planting crops that are highly susceptible to gray mold, such as canola, lettuce, and peppers, inside the greenhouse. These plants can act as alternative hosts and increase the risk of disease outbreaks.
(7) Apply a preventive fungicide before the onset of symptoms. After flowering, spray every 10 days for 2–3 applications. Rotate different types of pesticides to prevent the development of resistance. Recommended fungicides include 50% Procymidone WP diluted at 1500 times, 50% Benomyl wettable powder at 1200 times, 65% Triadimefon WP at 1000 times, 50% Bleomycin wettable powder at 600 times, or a mixture of 50% Carbendazim 500 times and 50% Thiram 500 times. Another option is a combination of 75% Chlorothalonil 600 times and 70% Mancozeb 500 times. Additionally, a fast-acting smoke agent can be used for fumigation treatment at a rate of 300 grams per mu before the disease appears.
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