![]() Plant tissues that are stressed, aging, or inactive are easily infected plant parts for gray mold to become established. In the vegetable garden, remove infected plants immediately after harvest. Collect and discard faded flower blossoms and fallen petals. Sanitation: Following good sanitation practices is one of the best ways to reduce this disease. Gray mold is not difficult to control using the following cultural methods. Prevention & TreatmentĬultural Controls: Remember, cool, damp weather favors the development and spread of this disease. In the vegetable garden, look for gray mold on tomatoes and beans. Commonly infected are apples, pears, peaches, plums, raspberries, strawberries, blackberries, blueberries, and grapes. Many fruits, vegetables, and berries are also easily infected by gray mold, especially after being harvested and moved to cool storage areas. The disease also commonly affects African violet, amaryllis, calendula, camellia, bulbous iris, delphinium, dahlias, larkspur, snapdragon, impatiens, and hyacinth. Flowers with thick succulent petals, such as begonias, peonies, and geraniums, are particularly susceptible. Gray mold affects a wide range of annual and perennial plants. Corms and bulbs of perennials and annuals may rot when infected with gray mold. On some plants, such as roses, it can cause slightly sunken areas called cankers on the stems. The disease can cause spotting and decay of flowers, leaves, fruits, and berries. Ripe strawberries or raspberries left too long in the refrigerator often develop gray mold on the surface of the fruit. Infection usually begins as brown to gray circular spots that later become fuzzy when the fungus produces gray masses of spores. A cloud of grayish-white spores may be noticed when infected leaves or flowers are picked. Typically, as its name suggests, gray mold causes a gray, fuzzy coating on aging flower blossoms and soft, ripe fruits. Gray mold can cause different symptoms on different kinds of plants. Gray mold ( Botrytis cinerea) on harvested strawberries.Įdward Sikora, Auburn University,
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