Symptomatology and Management of Fruit Rot [Colletotrichum capsici (syn. C. truncatum)] in Chilli (Capsicum annuum L.)

Abstract

Chilli (Capsicum annuum L.) is considered one of the most important commercial spice crops. Different varieties are cultivated for varied uses, including vegetables, pickles, spices, and condiments. Chilli is a fascinating spice with two important commercial qualities. India is the world’s largest producer of dried chillies. Chilli contains 1.29 mg protein, 11 mg calcium, 870 IU vitamin A, 17.5 mg ascorbic acid, 0.06 mg thiamine, 0.03 mg riboflavin, and 0.55 mg niacin per 100 g of edible green fruit. The research trials were conducted during Kharif 2025–26 at the Department of Entomology, Rainfed Agricultural Research Farm, Narayan Bagh, Institute of Agricultural Sciences, Bundelkhand University, Jhansi (U.P.), to observe the incidence of fruit rot (Colletotrichum capsici) and its management in chilli crops. The results revealed that C. capsici, which causes fruit rot in chilli, produced dark brown to black symptoms on infected foliage, while fruit symptoms consisted of circular or angular sunken lesions, often bearing concentric rings of acervuli that were moist and produced pink to orange conidial masses. Among the fungicides evaluated under field (in vivo) conditions, trifloxystrobin 25% + tebuconazole 50% WG (11.50%) recorded the lowest disease incidence and resulted in the highest yield, indicating superior efficacy against fruit rot. This was followed by pyraclostrobin 13.3% + epoxiconazole 5% SE, which recorded a disease incidence of 13.60%.