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Grape white rot, commonly referred to as "water rot" or "scarring," is a prevalent disease that often appears in wet years and frequently occurs alongside anthracnose. It's essential to implement effective prevention and control measures during grape cultivation. Let’s explore the occurrence patterns of grape white rot and the specific strategies for managing it, as shared by the **Chinese Pesticide Network**.
This disease primarily affects new shoots, clusters, and fruits, though leaves can also be impacted. The infection typically begins on the shoots, starting at wounds with water-soaked, reddish-brown lesions that gradually turn dark brown. Over time, these lesions develop into long, black streaks, with dense grayish-white spots appearing on the surface. When the lesion girdles the shoot, the upper leaves may wilt and die. In later stages, the bark separates from the xylem, forming longitudinal splits. Infected fruit stems and clusters show irregular, water-soaked brown lesions, while the lower part of the cluster dries up. The affected fruit initially turns light brown and soft, eventually leading to full brown rot. The skin becomes covered with dense grayish-white granular spots, and the fruit shrinks and easily falls off. Leaf damage usually starts at the tips or edges, forming large, light brown spots without clear concentric rings. A grayish-white spot appears at the center, and the leaf blade becomes brittle and breaks easily.
The disease is caused by pathogens that survive in the soil for over three years, especially in scattered ground and topsoil. The conidia on infected fruit have dense mycelium, which can withstand harsh conditions and remain viable for over ten years in dried grains. Spores spread through rain splash and enter plants through wounds. High temperature and humidity are key factors in disease development. Orchards with poor drainage, inadequate ventilation, and high plant load tend to suffer more severe infections. As the fruit enters the coloring and maturity stage, the disease tends to worsen.
To effectively manage grape white rot, a comprehensive approach is necessary. This includes reducing the pathogen source, controlling infection sources, applying fertilizers wisely to enhance plant resistance, improving cultivation practices, and using effective chemical treatments.
1. **Remove disease sources**: During the growing season, promptly remove diseased leaves, fruits, and vines. After harvest, collect fallen leaves, clusters, vines, and grains to eliminate potential infection sources.
2. **Apply fertilizers rationally**: Base fertilizer should be organic, with appropriate nitrogen applied before flowering to promote root and shoot growth. After fruiting, apply balanced nitrogen, phosphorus, and potassium, along with micro-nutrients to improve plant resistance.
3. **Strengthen cultivation management**: Prune appropriately to improve fruiting areas, reduce infection risks, and maintain good air circulation and light penetration. Ensure proper drainage during rainy seasons to prevent favorable conditions for the disease.
4. **Promote fruit bagging and disease prevention**: After flowering, spray a 300-fold solution of PB300 or a 600-fold solution of 25% mancozeb. Once dry, apply fruit bags 10–15 days before harvest to enhance fruit color and reduce bacterial infection, while also improving fruit quality.
5. **Apply pesticides timely**: Check the lower clusters after fruiting and remove any infected ones immediately. Use 70% carbendazim at 1000 times, 75% chlorothalonil at 500–800 times, or 12.5% diniconazole at 2000 times, alternating between them every 7–10 days. Apply 3–5 times if needed. Mixing with foliar fertilizers like potassium dihydrogen phosphate is recommended.
The **Pesticide Network** reminds growers that during critical periods, ground disinfection should be carried out early. Mix 1 part Fumei double, 1 part sulfur powder, and 2 parts calcium carbonate, applying 1.5–2 kg per acre every 15 days, for a total of 3–4 applications.