2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Bacteriosis most often attacks garlic even during its growth - in most cases, the infection persists in the soil on the post-harvest residues of the last season. And the massive development of the unfortunate misfortune can be observed already at the storage stage. Basically, its development is facilitated by the storage of poorly dried and unripe garlic heads, as well as non-compliance with the required storage regime. Well-ripened and well-formed garlic heads and cloves are more resistant to bacteriosis
A few words about the disease
As a rule, signs of bacteriosis under the covering scales during garlic harvesting can not always be seen. True, sometimes individual heads from the bottom side differ in some yellowness. The active development of garlic bacteriosis always occurs at the storage stage.
On garlic cloves attacked by a harmful disease, the formation of deep brownish stripes and ulcers begins. The tissues of the infected denticles turn pearlescent yellow, and the denticles become slightly transparent and look like frostbitten ones. Infected garlic begins to emit an extremely unpleasant putrid odor. Often, harmful fungi, representing the genus Penicillium, settle in places of lesions.
In most cases, bacteriosis attacks freshly ripened, but not well dried garlic, especially if any mechanical damage was obtained with the heads during harvesting or transportation. And if you store a garlic crop in humid and rather warm conditions, the development of the disease increases markedly and often provokes re-infection of neighboring garlic heads.
Bacteriosis is caused by harmful bacteria called Pseudomonas xanthochlora (Schuster) Stapp and Erwinia carotovora (Jones) Holland. It is noteworthy that in its pure form, bacteriosis manifests itself quite rarely - most often it manifests itself in conjunction with fusarium, cervical rot, green mold and some other ailments. On one head of garlic, it is quite often possible to find symptoms of three or four diseases at once.
How to fight
Winter varieties of garlic are strongly discouraged from planting in the spring. And in a crop rotation, garlic cannot be placed after any onion crops or after garlic.
For planting, you should not take cloves from those heads in which there is at least one glassy-transparent or yellowed garlic clove. The teeth with ulcers are also discarded. If you neglect this recommendation and plant such slices, the garlic will take root poorly and winter quite poorly. Subsequently, this will lead to a noticeable thinning of the garlic seedlings in the spring and early yellowing of the leaves on the remaining plants. And this, in turn, will provoke not only a decrease in the volume of the crop, but also its deterioration during the storage period. So it is better not to take risks and plant cloves exclusively from healthy heads of garlic.
It is advisable to pickle the garlic cloves before planting. First, this is done for one or two minutes in a solution of table salt (three tablespoons of table salt are diluted in five liters of water for this), after which the cloves are immediately transferred into a solution of copper sulfate (for ten liters of water it should be taken only one teaspoon spoon). After this treatment, the garlic cloves are planted without rinsing.
Only well-ripened garlic should be removed, but its integumentary scales should be intact. It is not recommended to pull the garlic heads out of the ground without auxiliary digging. It is not worth trimming the garlic, as accidentally damaged heads begin to rot quickly enough. After harvesting, the garlic should be dried as soon as possible, and this should be done as thoroughly as possible. And the garlic sent for storage must be systematically sorted out, removing diseased specimens.
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