2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Pea root rot is found almost everywhere where this crop is cultivated. It is especially harmful to tiny seedlings, which quickly die as a result of decay of roots with root collars and cotyledons. Plants heavily weakened by this unpleasant ailment die, and the most resistant specimens are characterized by growth retardation. The ill-fated attack significantly reduces the absorption and adsorption capacity of the roots, and damage to the vulnerable vascular system often leads to its intoxication. As a result, plants attacked by root rot either do not bear fruit at all, or form rather puny seeds
A few words about the disease
At the very beginning of the development of root rot in infected plants, the hypocotal knees turn brown. A little later, brownish spots begin to appear on the main root, as well as on the root hairs and root parts of the stems, gradually losing turgor and darkening. And after a while they die off.
The leaves of peas attacked by root rot turn yellow and curl, and after some time they dry up and quickly fall off. Above the sites of damage to the main roots, a huge number of lateral thin roots are formed. And in the case of wet weather, the infected areas slowly begin to become covered with an unpleasant bloom of pinkish or white, consisting of tiny pads of pale pink or orange shades. Such pads are called sporodochia. Beans and seeds are also often covered in disgusting pinkish mildew.
Often, when affected by this ailment, tracheomycotic wilting is also observed. The tops of the stems, together with the leaves, droop and dry out very quickly. Vessels of leaf petioles, roots and pedicels with pedicels acquire a reddish-brown color with a wide variety of shades, which can be especially clearly seen on transverse sections. Sometimes sores of various depths can form on them. It is also very easy to pull infected crops out of the soil.
The causative agent of the harmful scourge is a pathogenic fungus that lives on plant debris and in the soil and is able to spread with seeds. This pathogen is capable of infecting growing crops throughout the entire growing season, from the moment of germination of seeds to their full ripeness. In the case of severe soil infection or severe damage to the seeds, tiny seedlings often die even before young seedlings begin to hatch.
To a large extent, the development of root rot of peas is facilitated by the reduced air humidity (in the range from 45% to 60%), overheating of the soil and high temperatures. Also, the development of a harmful disease is influenced by late sowing times, excessive deepening of seeds into the soil during sowing and thinning or thickening of pea crops. Often, this disease can be encountered during seed ripening in case of wet weather. And sometimes root rot continues to develop even in storage facilities.
Most often, root rot of peas can be encountered in Kazakhstan, in the Volga region, in the North Caucasus and in the south of Ukraine.
How to fight
To reduce the susceptibility of peas to root rot, it is recommended to select the most resistant pea varieties for planting. Less often than others, this scourge is affected by such varieties as Kubanets 1126 (shelling variety), as well as varieties Uladovsky 10, Nesypushy 1 and a number of others.
Sowing seeds is necessary in well-cultivated and warm soil. And in order to enhance the growth of roots and thereby increase their resistance to a dangerous ailment, potash and phosphorus fertilizers are used. It is also necessary to carry out constant control of weeds.
Also, during the growing season, it is allowed to process pea crops with permitted fungicides.
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