RPruning and Sanitation: Prune and remove infected branches, twigs, and fruits from the mango tree. Proper disposal of infected plant material is essential to reduce the source of inoculum. Clean and disinfect pruning tools after each use.
Good Air Circulation: Promote good air circulation within the mango canopy by proper pruning and spacing of branches. This helps reduce humidity and create an environment less favorable for disease development.
Fruit Bagging: Bagging individual mango fruits with protective covers or bags can help prevent infection. This physical barrier reduces the chances of the fungus reaching the fruit.
Fungicide Applications: Fungicides labeled for anthracnose control can be applied during the fruit development stage. Consult with local agricultural extension services or experts for recommended fungicides and appropriate application timings. Follow the instructions on the fungicide label regarding rates, safety precautions, and pre-harvest intervals.
Harvesting: Harvest mangoes at the proper maturity stage and handle them carefully to avoid bruising or damaging the fruit, as wounds can provide entry points for the fungus.
Post-Harvest Treatment: After harvest, it is important to handle and store mangoes properly to prevent the spread of anthracnose. Avoid storing infected fruits with healthy ones, as the disease can spread rapidly.