Pecan anthracnose has been reported as far back in time as 1914 (Rand 1914),[1] and as far away as Argentina (Mantz, Minhot et al.
Pecan anthracnose is favored by wet environmental conditions and warm temperatures above 80 degrees Fahrenheit.
[5] Pecan anthracnose can significantly cost farmers; the disease causes infected trees to produce less nuts and or drop them too early.
Additionally, like mentioned above, the lesions of the disease can grow to cover the entirety of a fruit, making the pecan crop unsellable and unconsumable.
In 2012, it was found that compounds created from Lactobacillus plantarum had important antifungal properties that could be used to treat pecan anthracnose caused by Glomerella cingulate.
Due to the nature of carbohydrate storage in perennials, the damage to pecan production is also likely to present itself in a lower yield in the year directly following a disease outbreak (Worley 1979).
[14] Pecan anthracnose is reported to have an unusually long latent period; it can take weeks to months from the time of initial infection to symptom development.
Both ascospores and conidia can be found in the field and in culture, and both of these spore types can cause infection (Rand 1914).