A plant disease in which there is disintegration of the tissue, which may become discoloured and give off an offensive smell. This is often the result of fungal infection, for example mould on fruit or on stored root crops. Rots can also be caused by bacteria. In fact wherever plant tissues are injured, bacteria or fungi may enter and cause rotting.
Whatever the kind of rot, there is no really successful method of treating infected tissue once it has set in.
On woody plants the affected area must be cut out and destroyed to stop the spread.
Endeavour to prevent the conditions that encourage rots.
Poor hygiene, allowing fungal spores to pass over from one season to the next, can give rise to rot, so can too much dampness.
Encourage air to circulate by thinning out overcrowded plant centres and avoid congestion in the greenhouse.
When storing root crops, bulbs, tubers and apples and pears, make sure they are all sound.
Inspect them now and again and destroy any that show signs of rotting.