A serious disease affecting mango trees, caused by the bacterium Xanthomonas campestris pv. mangiferaeindicae. It primarily impacts the fruit, leaves, and twigs, leading to reduced yields and fruit quality. The disease thrives in warm, humid, and rainy conditions, spreading through wind-driven rain, contaminated tools, and infected plant material.
Symptoms:
- Fruit: Small, water-soaked lesions that turn black and crack, often surrounded by a yellow halo. Severe infections can cause fruit drop.
- Leaves: Angular, dark brown to black lesions along veins, sometimes causing leaf curling and defoliation.
- Twigs: Black lesions leading to dieback, weakening the tree over time.
Bacterial Black Spot is particularly challenging to control once established, making preventive measures crucial for maintaining healthy mango orchards.
A measurement indicating the sugar content in an aqueous solution, expressed in degrees Brix (°Bx). In mangoes, a higher Brix level signifies greater sweetness, influencing consumer preference and market value. Refractometers are commonly used to assess Brix levels in fruit juices.
A measurement indicating the sugar content in an aqueous solution, expressed in degrees Brix (°Bx). In mangoes, a higher Brix level signifies greater sweetness, influencing consumer preference and market value. Refractometers are commonly used to assess Brix levels in fruit juices.