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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

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.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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