Sweet pepper anthracnose is a widespread disease that affects sweet pepper crops throughout the country, significantly reducing yield and quality. The disease comes in two main forms: black anthracnose and red anthracnose, both of which require timely and effective pesticide application to manage.
Black anthracnose typically affects leaves, fruits, and stems. Mature fruits and older leaves are most vulnerable. Infected areas appear brown, water-soaked, and sunken, often with an irregular or oval shape. A distinct concentric ring pattern can be seen, along with small, dark fungal structures called conidial discs. On stems and fruit stalks, lesions are also brown and sunken, with an uneven appearance and easily broken epidermis.
Red anthracnose, on the other hand, primarily affects young and ripe fruits. When wet, the surface of infected fruits becomes covered with a reddish or pink, sticky substance. This form of the disease is more common in humid conditions and can spread quickly if not controlled.
Several factors contribute to the severity of anthracnose, including high temperature and humidity, continuous cropping, poor drainage, overcrowding, excessive nitrogen fertilizer use, inadequate ventilation, and the presence of other stressors like viral infections and sunburn.
To manage this disease effectively, farmers should adopt integrated control strategies:
1. **Cultural Control**: Use disease-free seeds and plant healthy seedlings. Remove and destroy infected plants and leaves promptly after harvest. Practice crop rotation by avoiding planting peppers in the same area for 2–3 years, especially after soybeans or other cucurbits. Maintain proper planting density—around 4,000 to 6,000 holes per acre—and consider double planting in each hole. Apply sufficient base fertilizer, and ensure balanced phosphorus and potassium levels. Regularly cultivate the soil, remove weeds, and maintain good drainage. Ensure proper air circulation and monitor for early signs of leaf diseases.
2. **Chemical Control**: Before sowing, soak seeds in 55°C warm water for 10 minutes to reduce pathogen load. Alternatively, treat seeds with a 500-fold dilution of 50% carbendazim for one hour. Another method involves soaking seeds in cold water for 10–12 hours, followed by a 5-minute dip in a 1% copper sulfate solution. Add slaked lime or ash to neutralize the solution before sowing. During the early stages of the disease, spray 75% chlorothalonil at a dilution of 500–800 times, or use 58% metalaxyl-manganese zinc at 400–500 times. Repeat the treatment every 7 days for 2–3 applications. In addition, using 22% chlorothalonil for fumigation in the evening can be highly effective, especially when applied three times in succession.
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