BROWN ROT IN FRUIT.

New Zealand Herald, Volume LXIII, Issue 19218, 6 January 1926, Page 13

BROWN ROT IN FRUIT.

COMBATING THE DISEASE, It is suggested that brown rot is controlled primarily by spraying, but that the thinning out of the fruit and certain sanitary measures will assist considerably. The fruit should be thinned soon after the setting of the crop, so as not to touch one another when fully matured. All mummified fruits from the previous season should be removed from the trees, and raked up from the ground and destroyed. These are sources of re-infection. In addition the trees receive a dormant spray, just before growth conimences of ime sulphur, 10 gallons, diluted, in 80 gallono of water. So soon as the petals have fallen a spray at the reduced strength of 2 gallons in 80 is recommended, and this is repeated two weeks later and again about one month before harvesting. From a Week to 10 days before the iruit is picked a dressing, consisting of sulphur dust (with a small percentage of hydrated lime), or copper dust (10 to 15 per cent, copper sulphate), is given. This application is regarded as very important, and is used as a means of retarding rot development after the fruit is picked and packed.