Physiological Disordrs of horticulture crops

Physiological Disordrs of horticulture crops

1. Welcome

2. Physiological disorders in fruit crops Shankar lal kumawat . Fruit science

3. “Physiological disorders are deviation in normal physiological process of the plant which occurs, due to adverse climatic condition, nutritional imbalance or genetically inheritance” Physiological disorders are often caused by the deficiency or excess of something that supports life or by presence of something that interfers with life Physiological disorders can affect plants in all stages of their development They are non transmissible because they occur without or in absence of infectious agents

4. D. Dealing with physiological disorders often means dealing with the consequence from a past event E. Physiological disorders not only cause damage themselves but also serve as the ‘open door’ for pathogens Physiological disorders affects to the Normal growth of the plant, Quality of fruit produce and Shelf life of the fruit Physiological disorders create 5% to 50% of economical loss by interrupting to its quality and market value

5. Factors implicated in occourrance of physiological disorders

6. Physiological disorders can be corrected by

7. Woodhouse (1909) was the first to correlate the occurrence of black tip in mango with smoke of brick kilns Gases like SO₂, Ethylene and CO affect the fruits Symptoms The distal end of the fruit first exhibits etiolated patches, later running black followed by discolorations and necrosis of the mesocrap Exuding a brown gummy substance Management strategies Brick kilns - 2 km away Chimney height - 18 to 20m Spray borax (0.6%) + caustic soda (0.8%) thrice (a) Before flowering (b) During flowering (c) At fruit-set stage Black tip

8. Cheema and Dhani was first to observe spongy tissues in mango in 1934. It is a major hindrance for Alphonso growers. This is caused because of ripening enzymes. convective heat and post harvest exposure of fruit to sunlight which results in the development of non-edible, sour, yellowish and sponge like patch with or without air pocket in the mesocarp of the fruit during ripening. Spongy tissue

9. Spongy tissue Fig. 1 Spongy-white, early development stage (b) Spongy-black ripe, late development stage.

10. Physiological disorders of Mango Mango malformation A. Vegetative malformation In this types of malformation, leaf bunch is formed at the terminal portion of the shoot or in the axils of leaves or on the lower nodes of the seedling Causes : Hormonal imbalance Cultural practices Nutritional imbalance Environmental factors Fungal attack Attack of mites

11. B. Floral malformation A profuse development of numerous small, leafy structure occours in place of flower These dry up, remain hanging on the tree and get convrted into black masses and dead tissues. Effect on sex expression of mango.

12. Biennial bearing

13. Soft nose and Jelly seed

14. Clustering

15. Leaf scorching

16. Physiological disorders of Banana Chock throat This disorder results from low temperature. Due to low temperature yellowing of leaves occurs and under severe conditions the leaves become necrotic. The low temperature at the time of flowering effects the bunch formation. Under normal conditions the bunch emerges from pseudo stem but when temperature is low it do not emerge properly from pseudo stem. The maturity time of bunch is extended up to 5-6 months than 3.5-4 months. This order is called choke throat because in the inflorescence distal part comes out but the basal part becomes tapered at the throat.

17. Management The management of choke throat includes the use of varieties that tolerate low temperature and the use of eucalyptus as a shelter belt check the effect of cold wind.

18. Symptoms         The chilling of banana occurs or results when the pre-or post-harvest temperature falls below 14 o C. The symptoms include uneven ripening, watery dark patches on skin, dull yellow to smoky yellow color of the ripening fingers. Brown streaks are also observed on the vascular bundle of the sub epidermal layer. These are resulting from enzymatic oxidation of dihydroxy phenyl alanine. Management Avoid to store the fruits at temperature below 13 o C (55 o F). Chilling injury

19. Kottai vazhai Symptoms This disorder is characterized by the presence of sharp, tapered and ill filled fruits that have seedy structure in their central core. The actual causes is not known but it is suspected to be associated with incidence of banana streak virus. Management It can be managed by spraying 20ppm (1g in 50L of water) 2, 4-D. by applying this the seediness of the fruits can be completely controlled and make the fruits good in quality.

20. Die back / exanthema

21. Symptoms This disorder is first reported from California in 1943 The disorder is charechterized by drying up of juice vesicles which become little hard and attaining a greyish colour. This vesicles become enlarged with an increase in pectin, lignin, and other polysaccharide content. Considerable decrease in total soluble solid, acidity and sugars in affected fruits, so the fruit becomes testless and colourless . Granulation

22. Fruit cracking Causes Sudden change in weather Heavy irrigation or rainfall Result from hot winds Boron deficiency Management strategies Spray of NAA @ 100 ppm and borax @ 0.8% at the period of fruit growth Apply water frequently during summer to avoid drought Physiological disorders of citrus

23. Causes High relative humidity & temperature Sweet oranges like mosambi are more prone to ganulation than mandarin Boron and zinc deficiency Enzymes and plant growth regulators: an increase in pectin and decrease in pectin esterase activity is accosiated with granulation. Management strategies Spray of 16 ppm 2,4-D and micronutrient zn, cu and K at monthly interval from august to September Spray lime 18-20 kg in 450 liter of water Avoid use of sour orange and rough lemon rootstocks which induce vigour and grow resistant varieties.

24. Oil spotting (oleocellosis)

25. Causes oil spoting is a skin injury caused by oil released from the oil gland in the skin after they ruptured. The damage can be caused by physical means or climate. Fruit is suceptiblible to damage during cool wet periods when the rind is very turgid. Management strategies Avoiding harvesting wet fruits early in the morning or after rain when they are very turgid. Carefull handling also reduces severity of this disorder.

26. Causes Low calcium or high megnesium Water relation Rootstock Nutritional condition Tree health Management strategies Creasing can be reduced with pre- harvest sprays of gibberelic acid as well as calcium. Creasing

27. Bumpy fruits of papaya due to boron deficiency.

28. Physiological disorders of custard apple Stone fruit Some fruits instead of attaining full size remain very small and become brown and dry up. These are known as stone fruits which are retained on tree for a long period. Competition among the developing fruits and high temperature are supposed to cause stone fruit formation.

29. Sun scald Sunscald is caused due to direct fall of sunrays on exposed area of the fruit making them unfit for consumption . The cell under the skin of exposed surface get damaged, due to which the peduncle bearing the fruit falls on the side exposed to the sun.

30. Water Berries The condition of berries wherein they lack normal sugar, colour, flavour and keeping quality is referred as water berries. The affected berries become watery, soft, and flabby when ripe (almost normal in size but their flesh is not firm) and shrivel and dry by the time of harvest. Physiological disorders of Grape

31. Hen and Chicken

32. Pink berry As the bunch approaches maturity some berries becomes pink colour at random. pink colour changes to dull red colour rendering the bunch unattractive. These berries become watery and collapse within a few days after harvest and can not stand storage and transport.

33. Calyx and rot

34. Mummification Though the etiology of mummification in grapes is not known (due to complex factors), the affected water berries in severe cases, shrivel and dry at the time of harvest leads to mummification. Mummification

35. Shot berries are smaller, sweeter, round and seedless as compared to normal berries in a cluster. Boron deficiency is the main cause of this disorder. Affected leaves show spotty yellowing and tend to be undersized and cupped. Affected clusters may totally abort or develop a few small berries, often with many small, green “shot” berries. Occurs either due to poor pollination and fertilization or due to inadequate flow of carbohydrates into the set berries. Shot berries

36. Boron or Zinc deficiencies should be corrected. Prebloom application of GA (Gibrellic acid) at proper stage should be ensured.

37. Physiological disorders of Aonla Fruit necrosis Symptoms start with the browning the innermost part of mesocarpic tissue at the time of endocarp hardening which later extends toward the epicarp resulting into brownish black appearance of the flesh in the second and third week of october.

38. Fruit necrosis in Aonla

39. Bronzing in guava

40. Causes Lack of orchard management The quality (volume) of rainfall at one time. The full quantity and distribution of rainfall during the mature and ripening stage Fruit cracking Physiological disorders of Pomegranate

41. Fruit cracking in tomato

42. BLOSSOM AND ROT

43. SUN scald

44. Puffiness

45. Cat face

46. Blotchy ripening

47. Golden fleck

48. Potato Hollow heart

49. GREENING IN POTATO

50. Cauliflower Hollow stem and buttoning

51. Whiptail and blindness

52. Forking in carrot

53. Healthy Fruits Healthy Life Thank you