2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Black bacterial spot of pepper attacks young plants grown both indoors and outdoors with special force. This ailment causes great harm to planted crops in wet years. Bacterial black spot significantly impairs the quality of fruits and reduces the volume of the long-awaited harvest. And seedlings struck at a tender age often die completely
A few words about the disease
On young infected pepper leaves, small angular watery specks appear blackening as the disease develops. At the same time, tissue around the specks turns yellow. The spots have the same appearance on the stems, petioles and cotyledons. The angularity of the resulting spots is due to the fact that the spread of harmful bacteria usually occurs along the veins. Sometimes in the center of the spots, light yellow necrosis equipped with dark edges are formed. The spots on the stems can also be black and elongated. And infected seedlings in most cases lose all the lower leaves.
On the fruits of pepper, you can first observe the appearance of convex dark dots, which are surrounded by subsequently disappearing watery edges. As bacterial black spot develops, the size of the spots increases, and the spots themselves coarse and darken, making the surface of the fruit unpleasantly rough. Some specks take the form of ulcers, and the edges on them in this case replace the greenish zones, and the tissues under such ulcers quickly begin to rot.
The causative agent of bacterial black spot is the bacteria Xanthomonas vesicatoria. They penetrate into the vegetation mainly through the stomata, and their reproduction occurs in the intercellular spaces of the leaf parenchyma. In young fruits reaching a diameter of 2.5 cm, the pathogen penetrates through damaged hairs. Bacteria can penetrate them through wounds, but this, as a rule, occurs already at a later stage. Depending on the temperature, the incubation period can vary from three to six days.
The spread of bacterial black spot occurs with plant remains (in them the disease persists for up to ten years), as well as through seeds.
The best conditions for the development of black bacterial spot are overhead sprinkling, as well as high air humidity combined with temperatures ranging from 25 to 30 degrees. If the temperature exceeds 56 degrees, then pathogenic bacteria die. Moreover, they are characterized by resistance to drying, and they can tolerate low temperatures for quite a long time.
In greenhouses with a new or well-steamed substrate, the harmfulness of the disease is not particularly great, however, even in this case, in the spring-summer period, a part of the fruits and young leaves are sometimes affected.
How to fight
Pepper seeds should be taken exclusively from healthy vegetation. And even in this case, their preliminary processing will not hurt. Before the start of the new season, it is recommended to process them for ten minutes in a solution of potassium permanganate (0.05%). In this case, they should be stirred, and at the end of processing, rinse thoroughly. Such treatment is carried out immediately before proceeding with sowing seeds. You can also carry out seed dressing with the help of the drug "Fitolavin-300". A similar dressing is carried out in a semi-dry way, consuming 10 g of the drug for each kilogram of seeds.
Observance of crop rotation will also be very useful - earlier than after three years, pepper is usually not returned to the previous beds. The cultivation of resistant varieties and hybrids will also serve well.
Both seedlings and growing crops are periodically sprayed with a 1% solution of Bordeaux liquid. If necessary, it is allowed to use biological or chemical plant protection products.
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