Tomato cotton rot is primarily identified by the damage it causes to the fruit. Infected fruits become water-soaked and develop yellow-brown or brown spots, eventually leading to complete rot. However, the affected fruits typically do not show significant deformation, though the skin may sometimes crack. The disease does not usually cause the fruit to fall off, and a thick layer of white, cotton-like mold appears on the surface, which distinguishes it from bacterial blight. Infection during the seedling stage can lead to damping-off, causing seedlings to wilt and die.
The primary pathogen responsible for tomato cotton rot is *Pythium aphanidermatum* (Eds.) Fitzp., which belongs to the oomycete group, not true fungi. Its morphological features are similar to those observed in tomato damping-off. Additionally, *Pythium myriotylum* Drechsler has also been reported as a causative agent of this disease.
The occurrence of the disease is closely related to environmental conditions, particularly during the rainy season when humidity and moisture levels are high. It tends to occur in fields where waterlogging is common or where other fruits are not affected. Proper drainage and avoiding overwatering are key preventive measures.
In terms of control, specific management strategies are usually not required, as the disease can often be managed alongside general tomato disease prevention practices. Crop rotation, proper sanitation, and the use of resistant varieties can help reduce the risk of infection. Fungicides targeting oomycetes, such as those containing mefenoxam or metalaxyl, may also be effective if applied early. Monitoring the crop regularly and maintaining good field hygiene are essential for long-term management.
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