Custard apples are tropical fruits that have a creamy texture and a delicious, sweet flavor. Unfortunately, like other fruits, they are susceptible to fungal attacks that can damage the fruit and compromise its taste and quality. Here are some things you need to know about fungal attacks on custard apples.
Fungi are microorganisms that thrive in moist, warm conditions. They multiply rapidly and can spread easily from one fruit to another, causing widespread damage if left unchecked. Common fungi that attack custard apples include anthracnose and stem-end rot.
Anthracnose is a fungal disease that affects the fruit’s skin, causing lesions that range in color from light brown to black. As the disease progresses, the fruit becomes soft and mushy, rendering it inedible. Anthracnose is caused by Colletotrichum gloeosporioides, which infects the fruit through wounds, cracks, or insect damage. The disease can be controlled by pruning infected branches and spraying with fungicides.
Stem-end rot is another fungal disease that causes the fruit to rot at the stem end. The disease is caused by Botryodiplodia theobromae and is characterized by the presence of white mycelium on the fruit’s surface. The fruit becomes discolored and develops a sour smell. Stem-end rot can be controlled by maintaining good hygiene in the orchard, avoiding mechanical damage to the fruit, and using fungicides.
Preventing fungal attacks on custard apples involves several measures, including maintaining good hygiene in the orchard, using disease-free planting materials, pruning infected branches, and spraying with fungicides. Harvesting ripe fruit and storing them in cool, dry places can also help prevent fungal infections.
In conclusion, fungal attacks on custard apples can be devastating if left unchecked. However, with proper management practices such as good hygiene, pruning, and regular use of fungicides, farmers can prevent or control fungal diseases, resulting in high-quality fruit that is safe for consumption.