ЯК ЗУПИНИТИ МОНІЛІОЗ — опік гілок і гниль плодів у саду

In this video, I explain what brown rot is, which fungi cause it, and why this disease often returns to the orchard every year. Brown rot is caused by fungi from the genus Monilinia. For stone fruit crops — apricot, peach, sweet cherry, sour cherry — Monilinia laxa and Monilinia fructicola are especially important. One species is more often associated with spring blossom and shoot blight, while the other can be especially dangerous for fruit. We also talk separately about sources of infection: mummified fruit, dry infected twigs, and diseased plant tissue left in the orchard. The main message of this video: brown rot does not appear out of nowhere. Very often, the infection pressure remains in the orchard after the previous season. About copper-based fungicides here:    • ПЕРЕСТАНЬТЕ МІШАТИ БОРДОСЬКУ – є кращі та ...   📸 Instagram:   / butonua   📘 Facebook:   / ua.buton   ✈️ Telegram: https://t.me/ButonUA_garden 🎵 TikTok:   / buton_ua   📌 Support the channel: https://secure.wayforpay.com/donate/b... Video chapters: 00:00 — Introduction 01:14 — What brown rot is 01:41 — Monilinia laxa and Monilinia fructicola: what is the difference? 02:09 — Where Monilinia overwinters in the orchard 02:41 — What triggers the development of brown rot 03:52 — How the fungus infects the flower and why shoots die 05:27 — Why treatment during bloom is key 05:53 — Fruit brown rot 07:02 — What the pre-harvest interval means 07:20 — What really works against brown rot 08:23 — What bloom-time treatment means 09:15 — How to reduce risks for bees during treatments 09:52 — Which fungicide groups are effective against brown rot 11:58 — Why it is important to look at the active ingredients in products 13:03 — Fungicide rotation and the risk of resistance 15:39 — How not to confuse brown rot blossom blight with bacterial blight 17:46 — Brief summary