Open an apple, and inside – brown rot, although everything seems to be perfect outside? This is not a mysticism, but a real problem that can leave without a crop. The channel “Garden-Ogorod with Veronika Polivkaina” on Dzen.ru (16+) reveals why the apples spoil before ripening and how to protect the garden.
The main cause of rotting apples is fungal diseases such as moniliosis (fruit rot) or launched steam. Moniliosis begins with brown spots inside the fetus, which make the pulp loose and bitter, and the steam penetrates through the peel, leaving dark necrosis. High humidity and heat are ideal conditions for fungi.
Pests can also be involved. And the apple peak and the saw – the real saboteurs. The caterpillars of the fruit -gear rush the moves to the seeds, leaving the rot, while the woodpecker larvae eat the pulp, accelerating the damage. One infected fruit can become a hearth for a whole tree if it is not removed.
An integrated approach decides everything. Before flowering, spray the trees with 3% Bordeaux liquid or “Horus” against fungi. After flowering, use the “Skor” from the Plosha or “Calipso” from the perch. Folk remedies also help: the infusion of mustard (100 gr. Per 10 liters of water) scares away butterflies, and iodine (10 ml per 10 l) saves from rot. Do not forget about agricultural technology: thin out the crown for ventilation, remove 30–40% of the ovaries to reduce the load, and feed with chloride calcium (10 gr. By 10 l).
