Measures to Control Black Rot Disease in Cabbage crop

February 21, 2024

Black rot of cruciferous vegetables: This disease is caused by the bacterium Xanthomonas campestris pv. campestris and affects a wide range of cruciferous crops, including cabbage, broccoli, cauliflower, kale, and turnips. Symptoms include yellowing and wilting of leaves, blackening of veins, and stunting of growth.

Black rot of grapes: This disease is caused by the fungus Guignardia bidwellii and affects grapevines. Symptoms include black spots on leaves, stems, and fruit, which can eventually lead to defoliation and fruit rot.

Black rot of apples, pears, and quinces: This disease is caused by the fungus Botryosphaeria obtusa or Physalospora cydoniae and affects apple, pear, and quince trees. Symptoms include cankers on branches, dieback, and blackening of fruit.

Type of Infestation: bacterial Disease
Common Name: Black Rot
Causal Organism: Xanthomonas campestris
Affected Parts Of the plant: Leaf, Stem, Head, Root

Environmental favorable factors for pests/Diseases:

Temperature: Warm temperatures, specifically between 25-30°C (77-86°F), favor the growth and activity of the Xanthomonas campestris pv. campestris bacteria responsible for black rot.
Humidity: High humidity and frequent rainfall create ideal conditions for the bacteria to spread. Water droplets splashing from infected leaves to healthy ones can easily transmit the disease

Symptoms of Pest/Disease:

V-shaped yellow or brown lesions on the leaves, starting at the edges and moving inwards
Blackening of the veins in the infected leaves
Wilting and stunting of the plants
Head decay in severe cases

Measures to control Pests/Diseases:

Products	Technical Names	Dosages
striker	Pseudomonas Fluorescens Bio Fungicide Powder	5 kg per acre
coc 50	Copper oxychloride 50 % wp	2gm/ltr
kmycin	Streptomycin Sulphate 90% + Tetracycline Hydrochloride 10%	6 grams in 60 Liter water