Pod rot of cocoa/Charcoal pod rot (Lasiodiplodia theobromae)
In cocoa pod rot the infected tissue shows brown necrosis with dark brown powdery spore masses. Such infected tissues show greyish-black mycelia.
The fungus is most important as a cause of postharvest food decay. It also causes damage in cocoa in the form of dieback disease.
- The disease occurs on pods which are under stress. Practice good management practices to reduce incidence of the disease.
- Remove all infected pods