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Six isolates of Colletotrichum were obtained from naturally infected sweet and hot pepper fruits obtained from greenhouses and open fields collected from Ismailia Governorate. Identification using morphological characterization indicate that the pathogen are Colletotrichum coccodes. Pathogenicity test of six C.coccodes isolates were tested on wounded and unwounded pepper fruits of Markony Spain hot pepper cultivar. Under lab and greenhouse conditions and in vivo indicate that isolate No.1 obtained from Abo-Swear was the virulent and aggressive one. Reactions of pepper cultivars to be infected by the virulent isolate of C.coccodes under laboratory conditions revealed that Markony cultivar was the most susceptible one followed by red hot pepper of the same cultivar, green 7182, and yellow Derby sweet pepper cultivars. On the other hand, Baramo orange sweet pepper cv. was moderately susceptible to C.coccodes. On the contrary, Ferrari red sweet pepper cv. was resistant to the highest virulent isolate of C. coccodes. In the same time, the rotted area on the fruits increased with increasing the period of incubation at 26±1 C from 5 to 9 days. Host range reactions of some plant fruits to infect with C.coccodes indicate that the pathogen was able to attack tomato and apple fruits while fruits of eggplant, strawberry, peach, orange, lime, papaya, guava and mango showed no symptoms. Effect of plant extracts on the growth of C.coccodes revealed that garlic at the highest concentration (20%) was found to be the best in the inhibition of fungal growth followed by lime,onion , sweet basil and mint extracts .The fungicides Euparen, Octave and Swtich inhibited the growth of C.coccodes completely at all concentrations tested in vitro ( 100, 200, 300, 400 and 500ppm). Trichoderma harzianum followed by Chaetomium spirale and C. globosum caused considerable reduction of C.coccodes mycelial growth. Hot water treatments of inoculated hot pepper fruits were more effective with increasing the periods of fruit dipping from 2 to 3 minutes and increasing temperature of water from 50C to55C but unfortunately the treatments decrease the fruit quality and fruit shelf life. Dipping inoculated pepper fruits in T. harzianum suspension reduced the lesions of anthracnose size compared with the control. Different plant extracts reduced the severity of pepper fruit rots. Lime extract was the effective one in decreasing area infected with C.coccodes followed by Sweet basil, Mint and pepper extracts

FIRST RECORD OF PEPPER ANTHRACNOSE DISEASE CAUSED BY Colletotrichum coccodes IN EGYPT.