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Brown rot is a type of fungal disease that affects plants, particularly fruits such as peaches, plums, and cherries. It causes the fruit to rot, turn brown, and become soft and mushy.
No, brown rot is not poisonous to humans. The fungus that causes brown rot is not harmful to humans and does not produce any toxins that can cause illness.
Brown rot is a destructive disease for plants as it can cause significant damage to fruits, making them inedible and reducing crop yields. It can also spread to other parts of the plant, causing further damage.
Yes, brown rot can be treated and prevented by using fungicides and implementing good cultural practices such as pruning, improving air circulation, and removing infected fruits. Proper sanitation and hygiene can also help prevent the spread of the disease.
No, there is no known risk of allergic reactions to brown rot. However, individuals with weakened immune systems or respiratory conditions may want to avoid contact with infected plants or fruits to prevent possible irritation.