PEST MANAGEMENT DECISION GUIDE: GREEN LIST
Anthracnose on banana
- Anthracnose is caused by the fungus Colletotrichum musae, commonly found in plant debris and fruit.
- Use plactic coverings on emerging fruit to prevent infection.
- Avoid damaging fruit tissue during harvest and storage.
- Remove decaying plant parts such as leaves.
- Actively remove weeds and other non-crop species from plots to reduce favourable humid conditions for fungal infection.
- Sufficient irrigation and draining of plantations to reduce unnecessary conditions which favour fungi.
- Place green fruit in hot water bath (55°C) for 2 minutes to reduce fungal infection post-harvest. Timings may vary between crop varieties, contact a local expert/advisory board for suitable timings.
- Actively monitor crop during fruit development. Symptoms include:
- Dark brown/black lesions on green fruit.
- On yellow fruit these lesions increase in size, orange fungal growth can be found in centre of lesions.
- Symptoms can also be found on the tips of fruit.
- Premature ripening of fruit.
- Monitoring of fungal infection should continue throughout post-harvest storage as fungal infection may develop following damage to fruit/spread of infection during harvest/storage/transport.
- Actively remove non-crop species from banana plantations to reduce favourable fungal environments.
- Use of biofungicides during harvest (10% Arabic gum and 1.0% chitosan) to control fungal spread in storage.
- Use of natural plant extracts to reduce fungal growth (citiric, ginger rhizomes, Clerodendrum inerme extracts).
- Biological control of anthracnose on banana crops is still under development, be advised to contact a local expert for further advice on reccomendations and application methods.
CREATED/UPDATED: May 2018
PRODUCED BY: Plantwise
©CAB International. Published under a CC-BY-SA 4.0 licence.