BLACK ROT- A DEVASTATING DISEASE OF CRUCIFERS: A Review

DOI: 10.5958/j.0976-0741.34.4.012    | Article Id: R-1303 | Page : 269-278
Citation :- BLACK ROT- A DEVASTATING DISEASE OF CRUCIFERS: A Review.Agricultural Reviews.2013.(34):269-278
Gupta Meenu*, Amit Vikram and Narender Bharat meenugupta1@gmail.com
Address : Department of Vegetable Science, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan -173230, India

Abstract

Crucifers are popular temperate vegetables and occupy important place among vegetables in India as well as in the world. India is the second largest producer of crucifers in the world. These crops are affected by many diseases during the growing period which reduce the yield as well as the quality of the produce. Amongst all the diseases, black rot caused by Xanthomonas campestris pv. campestris (Pam.) Dowson is the most destructive one causing heavy losses. The disease affects primarily above ground parts of the plant at any stage of growth and causes high losses, in yield and quality especially in tropical and subtropical regions during the rainy season. All vegetables in the cruciferous family, including broccoli, brussels sprouts, cabbage, cauliflower, chinese cabbage, kale, mustard, radish, rutabaga, and turnip are susceptible to black rot. Many cruciferous weeds such as Shepherd’s Purse, wild mustard, and yellow rocket are also known to be hosts of this pathogen. The pathogen is seed borne and also survives in the infected plant debris as well as cruciferous weed hosts. The disease can be managed through cultural practices, resistant hosts, seed treatment with hot water and antibiotics, fungicides, biological control as well as chemical control methods.

Keywords

Black rot Crucifers Epidemiology Host range Management Survival Xanthomonas campestris pv. campestris

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