- any of several diseases of fruits and vegetables, characterized by black discoloration and decay of affected parts, caused by fungi, as Guignardia bidwellii, or bacteria, as Xanthomonas campestris.
Origin of black rot
Examples from the Web for black rot
Historical Examples of black rot
Unfortunately the fruit is susceptible to black-rot and shrivels after ripening.
When raised in humid climates it is subject to the attacks of mildew and black-rot.The Grapes of New York
U. P. Hedrick
Vulpina is less resistant to black-rot than stivalis but somewhat more resistant than Labrusca.
Downy-mildew, like black-rot, spreads most rapidly and does most injury in hot, wet weather.
The applications of bordeaux mixture recommended for black-rot are valuable in preventing the dead-arm disease.
- any of various plant diseases of fruits and vegetables, producing blackening, rotting, and shrivelling and caused by bacteria (including Xanthomonas campestris) and fungi (such as Physalospora malorum)