Mango, being one of the most popular tropical fruits, is prone to a variety of diseases and pests. Among them, black spots on mango fruits are a common issue that affects the quality, yield, and marketability of the fruit. In this article, we will discuss the causes, symptoms, and management strategies for plant protection against black spots in mango fruits.
Causes:
The black spots on mango fruits are caused by a fungal disease known as anthracnose. The fungus Colletotrichum gloeosporioides is responsible for the disease that typically begins as small, water-soaked lesions on the fruit’s surface. The spots gradually enlarge and become black, affecting the fruit’s appearance and making it unsuitable for consumption or sale.
Symptoms:
The symptoms of anthracnose on mango fruits start with small, circular water-soaked spots on the fruit’s surface, which gradually enlarge and become dark as the infection progresses. The affected area becomes sunken and may sometimes have a yellow halo around it. The infection may also spread to nearby fruits, leading to the formation of clusters of black spots.
Management:
Proper plant protection practices are crucial to prevent and manage black spots on mango fruits. Effective management strategies include:
1. Pruning: Prune diseased parts of mango trees regularly to minimize infection.
2. Cultural practices: Maintain the right level of soil moisture and avoid waterlogging. Ensure mango fruits are well-positioned on trees to avoid contact with the soil.
3. Chemical control: Use recommended fungicides during post-harvest applications to prevent post-harvest infections.
4. Harvesting: Harvest mango fruits when they are ripe and store them in the right temperature range to avoid damage to the fruits and minimize black spots.
In conclusion, black spots on mango fruits are a common issue that requires effective plant protection strategies for prevention and management. Through proper care and preventive measures, mango farmers can minimize the impact of anthracnose on their fruit, maintaining the quality, yield, and marketability of their produce.