Cultivation of chili can be found across the country,
which is located in the tropics. Following cultivation for
4–8 months in the May–July rainy season, chili fruits are
harvested in the dry season. Two of the most prevalent
pathogenic fungi that cause anthracnose disease are
Colletotrichum gloeosporioides, which causes disease in
ripe red fruits, and C. capsici, which affects both green
and ripe fruits.
2,3)