Black Rot Disease in Cabbage crop

Measures to Control Black Rot Disease in Cabbage crop

  • 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.
  • Black Rot Disease in Cabbage crop
    • 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

    FAQs Related to Black Rot of Cabbage

    Q. What causes black rot of cabbage?

    A. Black rot of cabbage is caused by the bacteria Xanthomonas campestris, which enters plants through wounds or water pores, especially in warm and wet conditions.

    Q., What are the symptoms of black rot in cabbage?

    A. The first signs of black rot of cabbage symptoms include yellowing edges on leaves, forming V-shaped lesions that turn black, and stunted plant growth.

    Q. Can black rot disease affect cauliflower too?

    A. Yes, black rot disease in cauliflower is caused by the same bacteria, Xanthomonas campestris, and shows similar symptoms on leaves and plants.

    Q. How is black rot of cabbage managed?

    A. For black rot of cabbage management, practice crop rotation, remove infected plants, and improve drainage. Regular monitoring and preventive sprays are essential.

    Q. What is the treatment for black rot in cabbage?

    A. Black rot in cabbage treatment includes using Pseudomonas Fluorescens Bio Fungicide Powder to suppress bacterial growth and protect healthy plants.

    Q. How can I control cabbage diseases like black rot?

    A. Control cabbage diseases by ensuring proper spacing, good air circulation, and timely application of bio-fungicides like Pseudomonas Fluorescens.

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