Black Rot


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black rot

[′blak ‚rät]
(plant pathology)
Any fungal or bacterial disease of plants characterized by dark brown discoloration and decay of a plant part.

Black Rot

 

a grapevine rot, which mainly infects the grapes (occasionally the shoots and leaves); at first small brown spots appear, soon growing larger. The grapes shrivel and become almost black, shot with a bluish color; they become covered with black knobs. The disease appears after prolonged cold rains. A few pathogenes of black rot are known, the most dangerous of which is the ascomycetes Guignardia baccae. The method of fighting black rot is to spray the vines with bordeaux mixture, a pesticide.

References in periodicals archive ?
PHOTO : Cranberry half at right has black rot caused by a fungus.
Using a rotational plan including both Vivando and Pristine provides unmatched control of powdery mildew and control of diseases such as Botrytis, Phomopsis cane, leaf spot, downy mildew and black rot.
Black Rot has hit 1,000 acres of cabbage and sprout plantations in the south east of Ireland.