2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Pea anthracnose is the spotting of the stems of this crop, as well as of its leaves and beans. In appearance, this ailment resembles ascochitis. However, in comparison with ascochitosis, anthracnose affects peas much less frequently. And plants can be affected by them throughout the growing season. Pea anthracnose was first discovered in Western Siberia. And this is not surprising, since its development is most often observed in the northern regions, characterized by wet and cool summers
A few words about the disease
Pea anthracnose is capable of infecting growing crops throughout the entire period of their development. Particularly dangerous is the defeat of tiny seedlings and adult plants at the stage of bean formation.
On the cotyledons attacked by a harmful disease, brownish-reddish specks are formed, the center of which is slightly lighter. The pads appearing in the center of the specks are also colored brownish-reddish. And such pads are formed from single conidiophores equipped with unicellular elongated conidia. Conidia are always colorless and 10–20 x 3–4 µm in size. On the stalks, the spots are usually encircling and slightly elongated, and on the leaves they are irregular in shape and painted in brownish or grayish-smoky tones. Infected leaves are characterized by premature drying out.
The most striking manifestations of anthracnose can be observed on beans, on which slightly depressed rounded specks of brownish color are formed. These spots are framed by darker and slightly raised edges, outlined by wide brownish-red stripes. If the lesion is very strong, then the isolated spots gradually merge into rather large sores, the center of which, just like the center of the spots, quickly fills with reddish-brownish clusters of pathogenic fungal spores.
Often, mushroom mycelium also makes its way into pea seeds, on which characteristic specks are also formed.
The causative agent of pea anthracnose is the pathogenic fungus Colletotrichum pisi Pal, which often infects sweet peas.
As a rule, the transmission of an infectious agent occurs with plant debris in the soil, as well as with infected seeds. To a large extent, the spread of adversity is facilitated by increased air humidity (and it can increase as a result of prolonged rainfall, strong dews and fogs), especially in combination with wind. Thickened crops and acidic soils also favor the spread of the pathogen. And the best temperature for the development of this ailment is considered to be from fourteen to sixteen degrees.
In crops attacked by anthracnose, not only the yield, but also the germination of seeds, is noticeably reduced, and the quality characteristics of green mass and grains also significantly deteriorate.
How to fight
The main measures to control pea anthracnose are agrotechnical measures. Compliance with crop rotation, as well as the elimination of plant residues in combination with timely and sufficiently deep tillage are the best helpers in the fight against a harmful disease. It is equally important to observe the optimal seeding rates for peas and to lime acidic soils.
Seeds should be treated with Fentiuram, Vintsit or TMTD before planting. Bordeaux liquid or lime-sulfur broth is also suitable for their processing. Exposure to high temperatures will also serve well in seed decontamination. And, of course, the seeds intended for planting must be healthy.
It is allowed in the fight against pea anthracnose and the use of various chemicals. The drug called "Impact" has proven itself especially well. Also, pea crops are often sprayed with the well-known one-percent Bordeaux liquid.
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