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dc.contributor.authorStrickland, David
dc.contributor.authorCarroll, Juliet
dc.contributor.authorCox, Kerik
dc.date.accessioned2019-01-22T16:19:13Z
dc.date.available2016-03-21T19:28:35Z
dc.date.available2018-09-06T17:06:42Z
dc.date.available2019-01-22T16:19:13Z
dc.date.issued2019
dc.identifier.urihttps://hdl.handle.net/1813/43081.2
dc.descriptionNYS IPM Type: Fruits IPM Fact Sheeten_US
dc.description.abstractBrown rot occurs on all stone fruit worldwide and afflicts blossoms, twigs, and fruit, both pre- and post-harvest. Several closely-related fungal species, collectively known as Monilinia spp. cause the disease. In stone fruit, brown rot can lead to complete crop loss if management fails. Although less common on apple, brown rot in the northeastern United States reportedly inflicts losses up to 5% in preharvest fruit in conventionally managed orchards.en_US
dc.language.isoen_USen_US
dc.publisherNew York State IPM Programen_US
dc.relation.replaceshttps://ecommons.cornell.edu/handle/1813/43081
dc.subjectAgricultural IPMen_US
dc.subjectFruitsen_US
dc.subjectTree Fruiten_US
dc.subjectApricotsen_US
dc.subjectCherriesen_US
dc.subjectPeaches & Nectarinesen_US
dc.subjectPlumsen_US
dc.subjectApples
dc.titleBrown Rot of Stone and Pome Fruiten_US
dc.title.alternativeBrown Rot of Stone Fruiten_US
dc.typefact sheeten_US


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