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Diseases commonly occur in all production areas and can affect leaves, branches, and fruits. The damage to young leaves and shoots is similar to scalding, resulting in brown, decayed patches. Older leaves tend to develop round, brown lesions at the tips or along the edges. During the middle stage, these lesions appear greyish-white with dark brown borders and a yellowish halo around them. When shoots are infected, brown, oval depressions form on the surface. Young fruits show brown spots that gradually expand, causing the entire fruit to shrink and dry out. Mature fruits suffer from brown rot, and under high humidity, the affected areas may develop red, sticky spots. In dry conditions, leaf lesions can dry up, leading to incomplete leaf deformities or even holes.
To manage the disease effectively, several control measures should be taken. First, improve cultivation practices by enhancing tree vitality through proper drainage, cold protection, good ventilation, and the application of potassium fertilizers. Second, maintain cleanliness in the orchard. During winter, remove diseased branches, leaves, and fruits, and clear fallen debris from the ground. Diseased fruits should be collected and burned. A 0.3–0.5° Baumé lime sulfur solution can be applied for prevention. Third, chemical control is essential. Anthracnose often affects young leaves and tender shoots, causing them to turn dark brown. Therefore, spraying should begin early and be repeated every 10–15 days. During the growing season, it's advisable to spray young fruits to prevent fruit rot. The same type and concentration of fungicides used for citrus anthracnose can be applied for effective control. Regular monitoring and timely intervention are key to reducing the spread and impact of the disease.