STUDIES ON STRAWBERRY FRUIT ROT INCITED BY Botrytis ‎cinerea

: Strawberry (Fragaria sp.) is among the most favourite and delicious on which the demond has been increased all over the world during the last decades. Strawberry fruit rots cause much losses to fruits both in quantity and quality in field and market. Numerous pathogenic fungi cause rots of fruits such as, leather rot caused by Phytophthora cactorm. grey mold caused by Botrytis cinerea, rhizopus leak caused by Rhizopus nigricans and hard brown rot caused by Rhizoctonia (corticium) solani. The presence of grey mould is the most common reason for fruit rejection by growers, shippers and consumers, leading to significant economic losses. The traditional strategy of control of postharvest strawberry decay rely on the application of fungicides during the crop growing cycle. In this study Botrytis cinerea, Rhizopus nigricans and Rhizoctonia solani were isolated from the diseased srawberry fruits. Botrytis cinerea, was the most effective on inducing strawberry fruit rot. Pyrimethanil, Difenoconazole and Azoxystrobin fungicides were used to control strawberry fruit rot under field conditions. Azoxystrobin was the best one in decreasing the cinerea infection and disease severity. The residues of the three fungicides were determined after 0, 3 and 6 days of application. Strawberry cultivars were differ in their reaction of B. cinerea infection. Strawberry fruit contents i.e. TSS, total acidity and vitamin C B. cinerea infection. Strawberry ftuit contents i.e. TSS, total acidity and vitamin C content were affected due to B. cineerea infection. Conclusively, strawberry fruit rot disease caused great losses in fruits in field, market and exportation. The caused fungus Botrytis cinerea was isolated and pathogenicity test was studied. The susceptibility of Strawberry cultivars for Botrytis cinerea infection as well as the residues of some used fungicides were determined in order to know the safety period for human consumption. The effect of infection on Strawberry fruits components i.e total acidity, vitamin C, and TSS were determined.