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use 36 to 48 fluid ounces in 50 to 200 gallons o£ water 

 per acre. No more than 3 applications of Funginex should 

 be made. Often, this is enough to cover bloom even during 

 warm, wet weather. Other fungicides may be used as needed. 

 These include dichlone 50 WP 1/2 lbs. (1-1/2 lbs/acre low 

 vol.); dichlone 50 F 6.4 oz. (19.2 oz/acre low vol.); 

 captan 50 WP 2 lbs (6 lbs/acre low vol.); thiram 65 WP 

 2 lbs (6 lbs/acre low vol.); benomyl 50 WP plus captan 

 50 WP, 4 ounces plus 2 lbs, (12 ounces plus 6 lbs/acre 

 low vol.); thiophanate-methyl (Topsin) 70 WP 8 ounces 

 (24 ounces/acre low vol.); DCNA(Botran) 75 WP 1-1/3 lbs 

 (4 lbs/acre low vol.). Captan may cause leaf injury such 

 as "shot-holing" on some varieties. Thiram is a good 

 alternative if such injury occurs. Dichlone should not 

 be used after petal fall. Dichlone is effective up to 

 12 hours after rain starts; benomyl applied dilute is 

 effective up to 15 hours after rain starts. Always check 

 label recommendations and precautions. 



(b) Fruit rot: Immature fruit will not generally rot unless 

 there is a great deal of wet weather. Fruit becomes 

 increasingly susceptible as it starts to ripen. There 

 can be considerable fruit rot in trees if weatlier is 

 rainy unless the fruit is well-protected with fungicide. 

 Rot will continue through harvest and marketing. 



Fungicides should be applied starting about 3 weeks before 

 harvest and be repeated as needed until fruit is harvested. Re- 

 peat sprays may be made at 7 days (possibly longer) if there is 

 little or no rain. 



Captan or benomyl plus captan used at the above rates may be 

 used up to harvest; Botran and Topsin may be used up to 1 day before 

 harvest; thiram may be used up to 7 days before harvest. 



Postharvest brown rot . Brown rot and another disease, Rhizopus rot, 

 may be reduced on harvested fruit by postharvest dips or sprays. 

 Captan 50 WP (2 lbs) plus Botran 75 WP (1 lb) in 100 gallons of 

 water is recommended. 



In addition, rotting fruit should be culled rapidly. Hands 

 which touch a fruit with brown rot transfer spores to healthy fruit 

 causing new infections. Likewise, containers which are used repeated- 

 ly carry infections to healthy fruit, so use new or disinfected 

 containers . 



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