Brown rot gummosis is a plant disease caused by fungal pathogens, primarily affecting fruit trees such as peaches, apricots, plums, cherries, and nectarines. The term "brown rot" refers to the characteristic brownish decay that the fruit undergoes while still hanging on the tree. "Gummosis" refers to the formation of gummy substances that exude from infected parts of the tree, usually branches or trunk.
Brown rot gummosis is caused by various species of the fungal genus Monilinia, including Monilinia fructicola and Monilinia laxa. These fungi typically invade the fruit through wounds or natural openings, such as the flower remnants. The disease progresses rapidly, especially under warm and humid conditions, resulting in the development of brown lesions on the fruit's surface. The affected areas become covered in a fuzzy, tan-colored spore mass, contributing to the spread of the pathogen.
The gummosis aspect of the disease manifests as gummosis pockets, which are raised, reddish-brown bulges that ooze gummy substances. These pockets usually occur on infected tree branches or trunks, where the fungus gains entry through wounds or pruning cuts. The exudates from these pockets contain spores of the fungal pathogen, aiding in the dissemination and spread of the disease.
To manage brown rot gummosis, cultural and chemical control methods are utilized. These may include proper sanitation, such as removal and destruction of diseased fruit and branch cankers, as well as regular pruning for increased air circulation. Fungicides can be used as preventive measures during the bloom and fruit development stages to protect against infection. Early detection of symptoms and prompt intervention are crucial to minimize the impact of the disease and preserve the health
