Anthracnose currant: causes and treatment, measures to combat the disease

Berries of black and red currants are delicious, exceptionally he althy and rich in trace elements, perfectly stored, retaining their usual taste even when frozen. Plant bushes are available in every garden, they are carefully looked after, despite the capriciousness and tendency to develop diseases. The causes of currant anthracnose, ways to combat fungal infection - the topic of the presented material.

Reasons for the development of the disease

The disease is caused by a fungus. The reasons for infection of plantings, the development of infection on leaves, petioles and ripe berries are excessive humidity, the transfer of infection from diseased plants.

Remember: currant varieties that are not susceptible to anthracnose have not been bred, but proper care prevents the development of the disease.

It is necessary to fight the disease when the first signs of infection are detected. Since the spread of the fungus in the garden is rapid, it is necessary to process not only currant bushes, but also garden tools (secateurs, choppers) used for gardening.

Who is the causative agent

The causative agent of the disease are fungi from the genus Deutramycetes, of which there are several species - Colletotrichum, Kabatiella, Gloeosporium. The causative agent is found in the foliage, under the bush, in the soil, on the affected branches of the plant, the spread of the disease begins from the lower branches. Heat and moisture - a combination that occurs when the average daily temperature rises to 22 ° C, in May, early June, leads to the rapid development of the disease.

Anthracnose affects not only currants. The disease appears on raspberries, strawberries, melons, grapes, and other garden crops. Currant suffers from the fungus most often. In hot and dry periods, the disease develops much less frequently.

Because spores can be carried by gusts of wind, insects, fall from one plant to another with raindrops, carried by garden tools - preventive measures must be taken to avoid a problem.

Which varieties of currants are susceptible to disease

Red and black currants suffer from this fungal disease. Blackcurrants are less commonly affected by anthracnose than redcurrants, but old, long-bred varieties are prone to disease.

Red currant varieties

When a fungal outbreak is detected, all plantings on the site must be processed. Particularly susceptible to disease are Baraba, Beloved.

Good resistance to fungal infections have:

• Roland;
• Red Cross;
• Ilyinka;
• Lights of the Urals.

To reduce the likelihood of infection, plant zoned varieties, and choose light, non-acidic soil for bushes, replace existing plantings in the garden with varieties that are most resistant to anthracnose.

Blackcurrant

Black currant varieties highly susceptible to anthracnose are Bagira, Dobrynya, Dubrovskaya, Exotica.

Fungus resistant:

• Raisin;
• Strong;
• Nina;
• Pygmy.

Systematic treatment of plantings, the choice of modern varieties of red and black currants reduces the likelihood of infection of garden plants.

Symptoms of infection

Anthracnose is also called leaf spot, for brownish spots that appear on the leaves, which, with the development of the disease, merge into “rusty” bumps and spots that affect the entire surface of the leaf. The infected leaf dries up, curls and falls off. If left untreated, the currant bush instantly loses foliage.

In red currants, in addition to leaves, petioles and fruits suffer from the disease. They have sunken brown spots. Bushes affected by the fungus lose their foliage, cease to bear fruit, die from pests and frosts. In addition, they become distributors of a dangerous disease throughout the garden. Anthracnose is especially dangerous in warm, rainy weather.

Preparations for the treatment of bushes

Use agrotechnical methods for the prevention of fungal diseases, including anthracnose, microbiological and fungicidal agents to combat the fungus.

Folk methods of struggle

Folk remedies to combat anthracnose are not very effective. To protect against the fungus, currant bushes and the ground under them are scalded with hot water (70-80 ° C). This should be done in early spring, before the buds swell.

To protect against insects that carry the fungus from one plant to another, use an infusion of garlic. 150-200 grams of unpeeled garlic is poured into a bucket of water (10 liters), left for a day, covered with a lid, then the bushes are sprayed.

Important: folk methods are auxiliary, their use does not cancel the use of microbiological and fungicidal agents.

Timely pruning of branches, cleaning of leaves (fallen leaves should be collected and burned), digging the ground under a bush will help protect the garden from infection. All these activities are carried out in the fall, after harvest. After sanitary pruning and harvesting of foliage and branches, the bush is treated with a solution of Bordeaux liquid (1%), a colloidal solution of copper preparations, fungicides that can protect currants from a complex of diseases and pests.

Special preparations

Anthracnose is controlled by microbiological and fungicidal preparations, which are purchased in specialized garden stores and used in strict accordance with the manufacturer's instructions. Protective equipment must be used when spraying bushes (goggles, apron, rubber gloves).

Complexes that can increase plant immunity and resistance to diseases and pests are used to treat currant bushes, protecting plantings from anthracnose. This effect is possessed by: a mixture of Topsin-M +, 1-2 milliliters of Zircon or Epin (growth stimulants), Immunocytophyte. Processing is carried out in early spring.

Microbiological

Such agents are used if a fungal infection of currant bushes is detected during the ripening period of the crop, since fungicidal agents are strong poisons. Gamair, Fitosporin-M are not dangerous for humans and insects.They are used against the fungus at the initial stage of infection, it is necessary to use microbiological preparations in strict accordance with the attached instructions. Spray the affected bushes at intervals of 2 weeks, during the rainy period - weekly.

Classic fungicides

Fungicide plants are treated in early spring, before bud break and flowering. Shrubs with ovary or ripe berries should not be sprayed as these products are poisonous.

They are able to help with severe damage to currant bushes, in addition, they affect a complex of diseases that are dangerous for garden plants. For the treatment of anthracnose, apply:

• Bordeaux liquid;
• blue vitriol;
• Titanium;
• Topsin;
• Kaptan.

These preparations are re-sprayed plantings after harvest. Means alternate, because, with frequent use, fungi develop resistance to them.

How to deal with currant anthracnose

In the spring, before bud break, the bushes are pruned, the plant and the ground under the bush are treated with Bordeaux liquid or suitable fungicides. If the disease is detected during the period of fruit growth, the affected greens are destroyed, and the plantings are treated with Fitosporin. 2 treatments are required, 2 weeks apart. Re-treatment with fungicides is carried out in the fall, after harvesting, dropping and cleaning foliage.

Disease prevention

For the prevention of anthracnose, currant bushes are planted in sunny areas, do not allow thickening of plantings, cutting off branches in a timely manner, choose varieties with resistance to diseases, moderately water currants, collect and burn cut branches, fallen leaves.

The constant fight against fungal infection, prevention and the use of agrotechnical protection methods allow you to keep the plantings he althy and collect a good harvest of berries. They wash and treat garden tools with fungicides, dig up the ground around the bush, spray in autumn and spring.

Currant was popular with gardeners, but now they are afraid to plant it in the garden because of the crop's susceptibility to diseases and pests. However, many varieties resistant to diseases have already appeared. This brought back interest in he althy berries, which are delicious fresh, in the form of jams, jams, and other desserts.

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