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Topic: Brown rot

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	Brown stem rot of soybean (Site not responding. Last check: 2007-10-13)
		Brown stem rot (BSR) is a major disease of soybeans in Wisconsin and in the Midwest.
		Browning of the internal stem and root systems of infected plants are present as early as the V4 growth stage, and intensify as the plant progresses into reproductive stages.
		Symptoms of brown stem rot are often confused with early crop maturity or the effect of dry soils.
	www.plantpath.wisc.edu /soyhealth/bsr.htm (664 words)

	Brown Rot of Stone Fruits
		Brown rot (Monilinia fructicola) is a common and destructive disease of peach and other stone fruits (plum, nectarine, apricot and cherry).
		The brown rot fungus survives the winter in mummified fruits (either on the ground or still on the tree) and in twig and branch cankers produced the preceding year.
		Brown rot conidia can germinate and infect at temperatures of 32 to 90 degrees F. Wet weather and temperatures ranging from 60 to 70 degrees F are most favorable for disease development.
	www.uri.edu /ce/factsheets/sheets/stonefruitbrownrot.html (889 words)

	Brown Rot of Stone Fruits
		Brown rot is the most serious disease of stone fruits in Maine.
		It is caused by the fungus Monilinia fructicola.
		Brown rot is first seen as brown spots on the blossoms in the spring.
	pmo.umext.maine.edu /factsht/brwnrot.htm (649 words)

	Brown rot
		Brown rot (Monilinia fructicola) is a fungal condition that attacks stone fruit, commonly affecting peaches, pears, apples and plums.
		Brown rot can also infect the flowers, leaves and stems of the tree, causing serious damage.
		Young fruit is not usually susceptible to brown rot unless it is damaged in some way, giving the spores access to the interior of the fruit.
	www.ebroadcast.com.au /lookup/encyclopedia/br/Brown_rot.html (128 words)

	Organic Control of Peach Brown Rot in California, USA
		Brown rot is seen in early spring, blossoms become brown and eventually die.
		Brown rot is a significant problem for both organic and conventional peach growers and can cause yield losses up to 100 percent of the fruit, standard losses are between 10 to 30 percent.
		Weather is the major culprit in the spread of brown rot, as the fungus thrives on rain and humidity.
	www.agroecology.org /cases/brownrot.htm (360 words)

	Brown Rot of Stone Fruits
		Brown rot is a fungus that may cause serious damage to stone fruits during wet seasons.
		Brown rot causes blossom blight, twig blight, twig canker, and fruit rot.
		Brown rot may develop in these clusters more easily due to difficulty of obtaining good fungicide coverage and slower drying of fruit in the middle of the clusters.
	www.agf.gov.bc.ca /cropprot/tfipm/brownrot.htm (1302 words)

	Brown Rot (Site not responding. Last check: 2007-10-13)
		Brown rot is caused by two species of Phytophthora, P.
		Brown rot is a localized disease of mature fruit that may recur year after year in the same grove.
		Fruit with brown rot have a characteristic pungent, rancid odor, which distinguishes the disease from the stem-end rots.
	edis.ifas.ufl.edu /CH109 (710 words)

	Brown Stem Rot of Soybean, AC-35-98
		This soybean disease is caused by a residue-borne fungal pathogen, Phialophora gregata.
		The most common symptom of brown stem rot is the brown to reddish-brown discoloration of the soybean stem pith.
		Brown interveinal tissue with yellow to green veins are typical symptoms on the leaves.
	ohioline.osu.edu /ac-fact/0035.html (699 words)

	woodfungi
		Brown rot fungi are common in nature, attacking living and dead trees, and in a few cases being economically serious causes of decay in building timber.
		Many brown rot fungi can only bring about the decay of cellulose when it is chemically associated with lignin, and are incapable of degrading pure, non-associated cellulose.
		White rots are common on the hardwoods of angiosperm tress, whereas brown rots more usually occur on the softwoods of conifers.
	members.tripod.com /~decomposers/woodfungi.htm (646 words)

	EB1047E Brown Rot of Stone Fruits
		Brown rot of blossoms appears as a sudden wilting and browning of the flower parts (Figure 1).
		Brown rot mummified peach fruits overwinter in the tree or on the ground.
		Control of brown rot involves three approaches: sanitation to reduce or eliminate sources of infection, removing conditions favorable to disease development, and protecting the fruit and blossoms from infection with fungicides.
	cru.cahe.wsu.edu /CEPublications/eb1047e/eb1047e.html (1054 words)

	Market Diseases of Apples, Pears, and Quinces: Brown Rot
		Brown rot losses in storage are rare, and the disease is not common on the market.
		Brown rot and fl rot may be confused before they develop characteristic symptoms.
		Brown rot is checked by low temperatures, more readily in incipient and very early stages than after it becomes well established in the fruits.
	postharvest.tfrec.wsu.edu /marketdiseases/brownrot.html (449 words)

	Brown rot
		Wood affected by brown rot acquires a brownish stain, and shrinks abnormally during drying, resulting in a cracked, cube-like appearance.
		Brown rot occurs throughout most of the United States where there is abundant moisture.
		Brown rot hyphae attack the wood's sugars and starches, as well as the cellulose of the cell walls.
	www.west-ext.com /brown_rot.html (270 words)

	Fruit Notes 62(4) Article 2
		While other rots can be a problem, peach brown rot, caused by the fungus Monilinia fructicola, is the most serious fungal disease problem for Massachusetts growers, and fungicides used on peaches primarily are aimed at managing this disease.
		To examine the effect of reducing fungicide use for managing brown rot during pit hardening, an experiment was conducted at the University of Massachusetts Horticultural Research Center during the 1996 growing season.
		Brown rot and other rots were distinguished on the basis of symptoms.
	www.umass.edu /fruitadvisor/fruitnotes/a2-624.htm (1078 words)

	Brown Rot of Peach and Nectarine (Site not responding. Last check: 2007-10-13)
		Brown rot on ripening or mature fruit typically develops as a rapidly spreading brown necrosis.
		Brown rot will show up first in areas near sources of inoculum and where fruit may be physically injured.
		Brown rot may develop during storage and shipment if fruit are not handled properly during and after harvest.
	www.caf.wvu.edu /kearneysville/disease_descriptions/ombrownr.html (1850 words)

	wbrot (Site not responding. Last check: 2007-10-13)
		White rot is white in color, with a fibrous texture; the fungus removes lignin and cellulose from its host.
		Brown rot is brown in color and it creates a cubical rot texture; cellulose is removed while lignin remains.
		White mottled rot is a heart rot, which could cause the tree to become more susceptible to Armillaria root disease.
	www.cfr.washington.edu /classes.fm.324/summer2000/wbrot.htm (335 words)

	APSnet Education Center - Plant Disease Lessons - Brown rot of stone fruits - Symptoms and Signs (Site not responding. Last check: 2007-10-13)
		The brown rot fungi cause a blight of blossoms and twigs (Figure 2) and a soft decay of fruits of peaches (Figure 3), cherries (Figure 4), and plums (Figure 5).
		The presence of conidia is a diagnostic sign that separates brown rot from other fungal and bacterial diseases of stone fruits.
		Fruit susceptibility to brown rot increases during the 2 to 3 week period prior to harvest.
	www.apsnet.org /Education/LessonsPlantPath/BrownRot/symptom.htm (381 words)

	Brown Rot of Stone Fruit - Tree Fruit & Berry Pathology
		Brown rot on fruit of sweet cherry, Stanley prune, peach, and plum (Figs.
		Both immature and mature fruit infected with brown rot tend to remain on the tree.
		Superior brown rot fungicides should be used on sweet cherries during the 3 week interval before harvest if disease pressure is high.
	www.nysaes.cornell.edu /pp/extension/tfabp/brstone.shtml (1307 words)

	Brown Rot (Site not responding. Last check: 2007-10-13)
		Brown Rot - Is the principal cause of the damage associated with wood-decay fungi attacking structures.
		Its common name comes from the characteristic change to a brown color of the wood being attacked and that the attacked wood becomes rotted or devoid of strength.
		During growth, brown rot hyphae not only attack the woods stored sugars and starches but also attack the cellulose of the wood's cell wall and superficially degrade the lignin as food.
	www.arizonaexterminating.com /brown_rot.htm (163 words)

	Brown Stem Rot, Plant Disease Central
		Brown stem rot is a soilborne disease that is visible late in the growing season.
		Brown stem rot is caused by the fungus Phialophora gregatum which survives in plant residue, producing spores from precolonized woody stem tissue which can be buried a foot or more below the soil surface.
		Tissue between the veins dies and turns brown, whereas tissue adjacent to veins remains green and is the last to die.
	www.ianr.unl.edu /pdc/soybean/BSR/text.htm (405 words)

	Brown Rot of Stone Fruit (Site not responding. Last check: 2007-10-13)
		Brown rot in eastern Washington is caused by Monilinia fructicola.
		Brown rot of blossoms appears as a sudden wilting and browning of the flower parts.
		Control of brown rot involves three approaches: sanitation to reduce or eliminate sources of infection, providing an orchard environment less conducive to disease development, and the application of fungicides.
	fruit.wsu.edu /Diseases/stbrownrot.htm (754 words)

	Brown Rot of Stone Fruits (Site not responding. Last check: 2007-10-13)
		This fungal disease causes an easily distinguishable fluffy brown rot of the fruit of peach, nectarine, plum, prune, sweet and sour cherry, apricot, almond, Japanese quince, and the ornamental stone fruits.
		Brown rot is caused by Monilinia fruticola or M.
		Brown rot is not known to cause leaf infection.
	www.ag.uiuc.edu /cespubs/hyg/secure/subscribers/199816f.html (349 words)

	Plant Pathology Fact Sheets -- Fruit Pathology
		Brown rot is caused by the fungus Monilinia fructicola and is one of the major stone fruit diseases in Pennsylvania.
		Rotted fruits dry out, become mummified, and either remain attached to the tree or fall to the ground.
		For effective brown rot control it is important to manage insect pests that serve as vectors and/or provide wounds for new infections to occur.
	fpath.cas.psu.edu /Fruit_facts/stonefrt/Brownrotofpeach.html (486 words)

	Brown Root Rot in Alfalfa
		Brown root rot of alfalfa caused by the fungus Phoma sclerotiodes, was detected during the 2003 growing season in the Miner research plots across the lake in Chazy, NY.
		Winterkill, a symptom of brown root rot that is generally noticed in early spring, can vary from slight to severe.
		Brown root rot may already be an undiagnosed problem in Vermont alfalfa fields.
	www.uvm.edu /pss/vtcrops/articles/BrownRootRot.html (579 words)

	[No title]
		In this case, the lignin remains intact and appears as a brown, crumbly matrix.
		It is also important to remember that many species of non-wood-decay species may grow at moisture levels as low as 16%.
		Unfortunately, these conditions are not always manageable and several chemical agents are therefore used in the prevention and treatment of wood decay fungi.
	www.germology.com /rot.htm (752 words)

	Brown Rot of Cherry (Site not responding. Last check: 2007-10-13)
		The brown rot fungus overwinters in mummies on the tree or on the ground and in dead twig tissue.
		Removing fruit, mummies, and dead twigs from trees after the final harvest reduces the amount of brown rot fungus present at the beginning of the next season.
		Brown rot and other common disease and insect problems of tree fruits are pictured and discussed in IDEA 2 Tree Fruits - Insect and Disease Management for Backyard Fruit Growers in the Midwest.
	www.ipm.iastate.edu /ipm/hortnews/1999/7-2-1999/brcherry.html (311 words)

	Web site - Brown Rot of Stone Fruit
		Brown rot is caused by the fungus Monilinia fructicola.
		Brown rot first affects blossoms, which wilt and turn brown.
		The severity of brown rot increases as the fruit ripens.
	tfpg.cas.psu.edu /227.htm (295 words)

	Brown stem rot or Fusarium wilt? \| Integrated Crop Management
		The plants were dead from a disease and had a typical brown stem rot (BSR) symptom, browning in the pith.
		The stem browning is so typical for BSR that we cannot reject the possible existence of BSR.
		Plants killed by this disease appear from a distance to have Phytophthora root rot, and may be scattered or in small patches in the field.
	www.ipm.iastate.edu /ipm/icm/2003/8-4-2003/brownorfus.html (669 words)

	Welcome to FreshPlaza
		DEFRA is investigating the cause of potato brown rot found on a Nottinghamshire farm.
		The disease was detected by officials from the Plant Health and Seeds Inspectorate as part of the routine monitoring programme for ring rot and brown rot.
		The last outbreak of brown rot was on a farm near Corby, Northants, in December 1999.
	www.freshplaza.com /2005/30nov/2_uk_brownrot.htm (336 words)

	brown rot
		Brown rot has also been found infrequently occurring on ornamental pears on samples submitted to the OSU Plant Clinic.
		High nitrogen fertilization also is associated with increased levels of brown rot.
		In Prunus, infected flower parts turn light brown and may develop areas of buff-colored (M. fructicola) or gray (M. laxa) spores.
	oregonstate.edu /Dept/nurspest/brownrot.htm (376 words)

	Brown rot of sweet cherry
		Disease Cycle: In general, the disease cycle of brown rot on cherries is similar to that on peaches and nectarines.
		For cherries, the optimum temperatures for fruit infection are 68 to 72.5 F (20-23 C).
		Mummies in trees at the fruit ripening stage are the primary source of inoculum for the fruit rot phase of the disease.
	www.caf.wvu.edu /kearneysville/disease_descriptions/omchbrot.html (670 words)

	Brown Rot of Peach
		Generally, there are two major infection periods of the brown rot fungus.
		The loss of some blossoms in the spring is not serious in itself; however, inoculum produced on the rotting blossoms serves to infect developing fruit later in the season.
		The rotting fruit shrivels to form a structure called a mummy, which is completely colonized by the brown rot fungus.
	www.oznet.ksu.edu /dp_hfrr/extensn/problems/pchbrnrt.htm (528 words)

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