In early autumn we notice a lot of falls under the trees. Some gardeners remove them immediately, and others come a little later. However, we must know that fruit is not always rotten – sometimes we can deal with a dangerous disease. We explain the differences and suggest what to do with rot.
Rotten fruit is those that break down – therefore, they become soft, watery with a characteristic, darker color and sour smell. It is completely normal that the fruit ages or is damaged mechanically, e.g. by falling from a tree.
In turn, those that contain a lot of sugar, e.g. plums or apples, ferment over time. The action of microorganisms that accelerate the distribution, but not a threat to plants, is also completely natural.
It also happens that the fruit does not rot, but are attacked by fungal diseases. Then they have brown spots with spore rings and with white or brown coating. A mycelium may occur, also in the form of a raid.
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The worst fungal disease of fruit is brown rot. Initially, it develops on trees’ flowers, and then switch to fruit. Then they darken more and more, and finally they transform into the so -called Mummies, or dry parts with fungi and infections, threatening future crops. They can also fall to the ground.
Such fruits infected with a fungal disease should be thrown into a container for biodegradable waste or donated to a selective municipal waste collection point. We can also bury them in the ground to a depth of 40-50 cm, but away from plants.
Fruits that are not infected with fungal disease, but only have symptoms of rot, We can use in 3 ways. In question?
It is worth composting rot, because contain sugars and organic compounds accelerating the distribution of matter. In addition, they provide soil with valuable nutrients.
The ground of trees and fruit shrubs will receive valuable nutrients if we bury rotten fruit in it. Remember, however, not to overdo it with their quantity, because the biological balance of the Earth will occur.
Only rotten fruit without signs of mold can be put in jars. They should be cooked at 70-100 degrees Celsius before. Then we will get rid of most bacteria, yeast and viruses.
