Pathogen Information
Black rot is caused by the bacteria Xanthomonas campestris pv. campestris and is highly infectious to cruciferous vegetables. Most commonly spread by infected seeds and spashing water the common symptoms are:
- Yellow V-shaped lesions on leaf margins
- Stunted growth in the devlopement
- Yellowing on leaves becomes nectotic
- Discoloration of stems
Environmental Conditions
- Temperature: 75-85°F
- Thrives in wet Environments
Disease Progression
Early Stage
Yellow lesions on leaves
Mid Stage
Yellow lesions on leaves trun necrotic and Discoloration of stems
Late Stage
Soft rot in crops like cabbage heads
Prevention Methods
- Avoid overhead irrigation
- Maintain proper plant spacing
- Remove and destroy infected plants
- Use disease-free seeds and resistant varieties
- Keep leaves dry and improve air circulation
Treatment Options
- Azoxystrobin fungicides
- Chlorothalonil-based fungicides
- Neem oil treatments
- Copper-based fungicides
