Strawberries prevent gray mold
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Strawberry gray mold, commonly referred to as botrytis fruit rot, is one of the most significant diseases affecting strawberry crops. It frequently occurs in both greenhouse and open-field cultivation systems, directly damaging flowers and fruits, which greatly impacts yield and fruit quality. This disease can cause substantial economic losses if not properly managed.
The symptoms of strawberry gray mold typically begin after flowering. The pathogen initially infects the small, developing fruits, especially those in contact with moist soil. As the infection progresses, it spreads along the fruit stem to the entire inflorescence, leading to rot and death of the flower cluster. Infected fruits develop water-soaked spots that gradually turn into dark brown lesions. The affected tissue becomes soft, loses its fragrance, and eventually rots. Under wet conditions, a characteristic gray mold appears on the infected areas. Even fruits that appear healthy during the growing season may continue to rot after harvest.
The development of this disease is influenced by several environmental factors. It is caused by the fungus *Botrytis cinerea*, which overwinters on infected plant debris. In late spring, under favorable conditions, the fungus produces spores that are spread by wind. The optimal temperature for fungal growth is between 20°C and 25°C, with a minimum of 4°C and a maximum of 30°C to 32°C. Spore germination occurs between 13.7°C and 29.5°C, with better germination at lower temperatures. High humidity and low temperatures are the primary drivers of disease outbreaks. Overly dense planting, excessive nitrogen fertilizer application, poor light conditions, continuous rainfall, and inadequate drainage all contribute to favorable conditions for the disease. During the early to mid-fruit coloring stage, plants are most vulnerable. Additionally, the susceptibility varies among different strawberry varieties.
To manage strawberry gray mold, several preventive measures can be taken. First, selecting resistant varieties is crucial. Agricultural practices such as removing dead leaves and diseased inflorescences early in the season help reduce the spread of the pathogen. Proper spacing, balanced fertilization, and careful watering can prevent excessive plant growth and high humidity. Mulching with plastic film or straw helps keep fruits away from moist soil. Chemical control options include applying Bordeaux mixture (1:1 dilution), 50% Sensen Zinc (500 times), 50% Dimethomorph (600 times), 75% chlorothalonil (600–800 times), 50% Sulfonyl or 70% Thiophanate-methyl (800–1000 times), 10% polyoxymoricon wettable powder (100–150 g per 75 kg water), and 50% Acetamiprid WP (100–135 g per 75 kg water). Spraying should be done every 7 to 10 days for 3 to 4 applications. Fumigation with antibacterial agents at a rate of 0.1 grams per cubic meter can also be effective. Implementing these strategies can significantly reduce the impact of gray mold on strawberry crops.