Root rot, also known as spotted root rot, is a common disease that affects fruit trees, particularly during the early stages of spring when new roots begin to develop. This condition is primarily caused by various species of *Fusarium* fungi that infect the soil and attack the tree's root system. In orchards where management practices are not well maintained—such as poor weed control, excessive use of chemical fertilizers, and insufficient organic matter—the disease tends to be more severe. Additionally, environmental stressors like drought, nutrient deficiency, soil salinization, and compaction can further increase the risk of infection.
Symptoms of root rot typically start with the fibrous roots, which develop reddish-brown circular lesions around their base. As the infection progresses, these lesions expand and penetrate deeper into the root tissue, eventually reaching the xylem. This leads to darkening and death of the entire root system. Affected trees may show signs of weakened growth, yellowing leaves, and drooping branches. These symptoms often resemble those of water or nutrient deficiency, but they are actually the result of bacterial infection in the root zone.
To manage root rot effectively, several strategies should be implemented. First, improve orchard management by regularly pruning trees, controlling pests, and removing weeds promptly. Second, enhance soil health through proper fertilization. Increase the use of organic fertilizers to improve soil structure, drainage, and microbial activity. Lastly, chemical control measures can be applied in early spring or after harvest. A mixture of 800 times diluted Green Hen No. 1 or a combination of Green Hunter No. 1 and thiram (in a 1:9 ratio) can be used, with 20–30 kg of solution applied per tree. These steps, when combined, can significantly reduce the occurrence and impact of root rot in fruit trees.
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