Brown rot—Phytophthora spp.
Ripe or ripening citrus fruit on the lower part of the tree may develop a light brown, water-soaked
decay often called brown rot. Affected fruit develop a pungent odor. Fruit in the early stage of the
disease may go unnoticed at harvest and infect other fruit during storage.
Remove diseased fruit. Do not store infected fruit with clean fruit. Prune tree skirts so branches are
at least 2 feet from the ground. A preventive Bordeaux
treatment applied before first fall rains can
be applied to tree skirts up to 4 feet and the ground beneath trees.
stages of brown rot on oranges
of brown rot on lemons