Just wondering what you guys do, or would recommend doing, to "infected" peppers. By that, I mean peppers themselves (not the plants/leaves) that have dark spots indicating fungal infection, or even something more like bacterial spot. I'm thinking in case of fungal infection/dark spots, just remove the infected areas... but what about bacterial spot on the peppers?
Reason I ask is... I've noticed peppers with both problems. Is it dumb to waste these peppers, or should they immediately be plucked and discarded? By now I'm used to removing bacterial spot-infected leaves to reduce the spread and figure BS-infected peppers should be removed ASAP too to prevent spreading, but if BS-infected peppers themselves are removed, are they still safe to use? Should they be trashed, or remove the clearly-infected spots and use the rest? I've already just tossed a couple immature Caribbean Reds, and I'm just wondering if I should stop and just pick them early and use... though I hate to pick in the green stage.![Icon Mad :mad: :mad:](/styles/default/xenforo/smilies/icon_mad.gif)
Reason I ask is... I've noticed peppers with both problems. Is it dumb to waste these peppers, or should they immediately be plucked and discarded? By now I'm used to removing bacterial spot-infected leaves to reduce the spread and figure BS-infected peppers should be removed ASAP too to prevent spreading, but if BS-infected peppers themselves are removed, are they still safe to use? Should they be trashed, or remove the clearly-infected spots and use the rest? I've already just tossed a couple immature Caribbean Reds, and I'm just wondering if I should stop and just pick them early and use... though I hate to pick in the green stage.
![Icon Mad :mad: :mad:](/styles/default/xenforo/smilies/icon_mad.gif)