Botrytis is one of the most damaging pathogens with stems, leaves, flowers, fruit and seedlings all being potential victims. Many growers are familiar with the symptoms of Botrytis, but for some, the first encounter with this pathogen results in severe plants losses therefore early detection and control are vital if the disease is to be prevented from rapidly spreading though a crop.
While Botrytis is a formidable pathogen, it is also the same fungi which is employed by some wine makers and was even given the name ‘The Nobel rot’ for its ability to concentrate sugars and impart a particular flavor to late harvest grapes. Wine makers in many areas of the world make use of Botrytis infection of their grapes to produce a sweet, high quality wine, which commands high prices. Despite this beneficial use of Botrytis, it is a disease, which plagues commercial and hobbyist growers alike, and one that affects virtually all of the crops we grow hydroponically.
Botrytis symptoms
Plants can be attacked at any stage of growth, from tiny seedlings to large, mature plants, but new succulent growth, freshly injured tissues and ageing or dead foliage are favored by this disease. Botrytis usually first appears as lesions on leaves and stems which quickly produce a characteristic grey/brown furry spore development which resembles a pile of ash – hence the name ‘grey or ash mould’. As the disease progresses the lesions continue to grow and encircle stems and leaf petioles and will eventually cause plant collapse. Fungal spores can also develop on flower petals, particularly under growing conditions where condensation has been forming and humidity levels are high.