Hi Ryan!

Here are some information about  Anthracnose included also are the preventive and control measure using IPM. Pls see below:

Anthracnose

Causal organism: Colletotrichum gloeosporioides Penz.

Parts affected: Leaves, flowers and fruits

Description: Considered as the most serious fungal disease of mango in the Philippines, anthracnose occurs in all mango growing areas. It attacks the different parts of the tree, but major

damage occurs at flowering and after harvest. It is serious during the wet season and usually occurs as a post-harvest disease of mango fruits.

The disease is characterized by the appearance of tiny spots on the leaves. These later enlarge to form discrete, rounded, or angular spots which come together to form large, irregular

shaped-patches with light brown to grayish damage. The leaves are distorted with brown to black spots. However, during advance stage of the disease, the spots give way and produce

“shot hole” appearing in various shapes and sizes. This must be differentiated from the “shot holes” produced by the cecid fly which are small and circular.

Anthracnose is the most devastating disease of mango flowers, especially when induction is done early in season (August to October). The presence of rain and high humidity favors the development of disease, thus, the flowers are easily infected. Common signs of the disease are black streaks on the main stalks and branches of the flower, which later become large,

black patches. Under severe infection, entire flowers turn black and fail to develop.

Young fruits are also affected and fall prematurely. Symptoms are, however, not visible since the fungus does not have the proper condition for development (hard and acidic fruits). After harvest, when fruits start to ripen, the fungus is reactivated and spread over the surface (latent infection).

Early symptoms of the disease are black, pin-pricked lesions. Later, the lesions form bigger black spots, until the whole fruit is covered. The disease is most serious during wet season and usually occurs as important post-harvest disease of mango fruits.

 Prevention/Control for leaves

As a fungal disease, the development and spread of anthracnose are facilitated by high relative humidity within the tree canopy. Young leaves are susceptible to the disease.

· Prune crowded branches to allow light penetration and good air circulation that will create an environment unfavorable for disease development.

· Remove dead and diseased branches to reduce the source/reservoir of fungal spores.

· Ring cultivation can lessen relative humidity underneath the trees, which discourage germination of spores.

Prevention/Control for Flowers

· Prune after harvest to increase ventilation and reduce humidity inside the canopy.

· Collect and burn trashes to reduce sources of disease inocula.

· Some farmers practice shaking of branches after blooming to remove morning dew deposited on the flowers. By doing so, the relative humidity is reduced and male flowers are eliminated, providing enough space for development of hermaphrodite flowers which produce fruits after pollination.

· Several chemicals such as Benlate (1 to 2 tbsp per 16 L water), Maneb (4 to 6 tbsp per 16 L water), Dithane (4 to 7½ tbsp per 16 L water), and Manzate (½ tbsp per 20 L water) have given varying degree of protection for flowers against anthracnose. These are applied singly or in combination in a sequential spray program. It is also suggested to incorporate any of these fungicides in the flower inducers, especially when flower induction is done early in season. (Please also see Annex for other suggested control measures)

 Prevention/Control for Fruits

· Apply protectant fungicides such as Daconil (½ tbsp per 16 L water), Manzate (½ tbsp per 16 L water), Dithane (4 to 7½ tbsp per 16 L water), a week after bud break, at fruit set and 20 days before harvest. (Please also see Annex for other suggested control measures)

· Bagging of fruits at 60 days after flower induction can minimize the problem.

· Hot water treatment (HWT) by dipping newly harvested fruits in heated water (52 to 55o C) for 10 minutes, followed by hydro-cooling and air drying.

For more information kindly check this link:

http://www.e-extension.gov.ph/elearning/mod/resource/view.php?id=163

Thank you!