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Defend Citrus Orchards from Brown Rot this Fall

October 25, 2019
this agronomic image shows citrus brown rot

When it comes to disease management, the key to success is knowing how to properly identify diseases so you can diagnose early and treat quickly. This is especially true for brown rot in citrus, which is caused by a species of Phytophthora that thrives in cool, wet conditions.

The symptoms of brown rot typically occur on mature or nearly mature fruit, and can be seen as leathery, brown lesions that overtime spread rapidly across the entire surface of the fruit. Brown rot tends to develop first on fruit growing near the ground, where Phytophthora spores are easily splashed from the soil onto trees during rainstorms.

The most effective way to treat brown rot is preventively. Pruning tree skirts 24” or more above the ground can help reduce the risk of brown rot infection. For product control, we recommend Orondis® fungicide.

Orondis fungicide offers a Group U15 active ingredient, oxathiapiprolin, with a unique mode of action and no cross-resistance to other products. To help combat brown rot, make a single foliar application to fruit before initial signs of the disease appear. For post-harvest control of brown rot, apply at 0 to 1 day before harvest.

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