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Occurrence and Control of Sheltered Pepper Aether Anthracnose
Black anthracnose primarily affects the fruits and leaves of pepper plants, with mature fruits and older leaves being most susceptible. The symptoms on the fruit appear as brown, water-soaked lesions that gradually enlarge, forming irregular depressions with slightly raised concentric rings. These lesions are covered with numerous dark particles, which are conidia of the pathogen. A wet, discolored margin often surrounds the affected area. Once infected, the fruit tends to remain attached to the branches even after drying. On the leaves, the lesions are irregular in shape, with brown borders and a grayish center.
Red anthracnose, on the other hand, commonly occurs on both young and mature fruits. The lesions appear as yellow-brown, water-stained areas that develop into sunken spots. These spots are densely covered with red dots arranged in concentric patterns. When the lesions are wet, they exude a pale red, sticky substance across the surface.
The disease thrives under high temperature and humidity conditions, often leading to widespread infection within 1-2 days. Any physical damage to the fruit during storage or transportation can increase the likelihood of infection. The more mature the fruit, the more vulnerable it becomes. Overcrowded planting and excessive use of nitrogen fertilizer also contribute to more severe outbreaks. During the fruiting season, heavy autumn rains combined with sunburned areas on peppers can further promote disease development.
To manage and prevent anthracnose, several measures should be taken. First, select disease-free seeds and plant them in fields that have not grown peppers for 2-3 years. After harvest, remove all diseased plants, fruits, and seedlings to reduce the risk of reinfection.
Improving cultivation practices is also essential. Plant peppers at an appropriate density—around 4,000 to 5,000 plants per acre, with two per hole. Apply full base fertilizer before planting, and avoid planting during heavy rain. After planting, regularly weed, clear drainage ditches, and avoid overuse of nitrogen. Instead, increase phosphorus and potassium fertilizers to strengthen the plants' resistance to disease.
Infected fruits and leaves should be collected and burned, and the soil should be deeply tilled after harvest to destroy any remaining pathogens. Seeds can be disinfected by soaking them in warm water at 55°C for 10 minutes, then drying and mixing with ash.
For chemical control, apply a 1:1:500 Bordeaux mixture starting from the first signs of disease, repeating every 7–10 days. Alternatively, use 402 antibacterial agent diluted 1,000 times or a 800–1,000 times solution of Daison ammonium.
Finally, ensure proper handling during storage and transportation. Use careful packaging to avoid damage, and maintain optimal temperature and humidity levels. Refrigeration can significantly reduce losses caused by the disease.