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Phytophthora Brown Rot of Citrus: Temperature and Moisture Effects on Infection, Sporangium Production, and Dispersal

Sporadic epidemics of Phytophthora brown rot occur in citrus orchards in Florida and are caused primarily by Phytophthora palmivora and secondarily by P. nicotianae. With P. palmivora, fruit wetness durations of 3 h or more resulted in maximum infection at favorable temperatures. The optimum temperature range for fruit infection and brown rot development was 27 to 30°C. No brown rot developed at 22°C or less. The optimum temperature for sporulation in culture and on the fruit surface was 24°C, with sporangium production decreasing rapidly at higher or lower temperatures. A few sporangia were produced with 18 h of fruit wetness, and numbers increased as duration of wetness increased up to 72 h. Propagules were splash-dispersed by single droplets of water from infested peel disks horizontally about 350 to 450 mm and vertically about 30 to 45 mm with most isolates. Sporangia were not dispersed by air currents alone. Few sporangia of P. nicotianae were produced on fruit surfaces, and they were not readily dispersed by falling water droplets. Brown rot caused by P. palmivora can become epidemic in Florida from July to October during the rainy season because of its high temperature optimum and prolific sporulation on the fruit surface.