2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Root rot attacks beet roots during the winter storage stage of harvested root crops. At the same time, the decay process starts in the fall. A harmful disease is caused by the most diverse types of bacteria and fungi. Most often, old and small root crops are affected by kagat rot. Infected beets become unsuitable either for eating or for processing, so it is very important to prevent the development of this dangerous disease
A few words about the disease
Mold of a wide variety of shades begins to appear on roots affected by kagat rot. As a rather unpleasant-looking rot develops, the roots and their tissues gradually die off. All tissues attacked by the disease are painted in brownish or black shades. And the nature of rot is directly dependent on the storage conditions provided for the harvested crop, as well as on the numerous pathogens of the misfortune.
A whole complex of harmful microorganisms causes clump rot, but the main role in its appearance is still assigned to fungi. The most active among them are such imperfect fungi as Botrytis cinerea, as well as all kinds of Phoma betae Frank and Fusarium. Also, the cause of the ill-fated kagatny rot may be the harmful fungus Rhizopus nigricans Ehg. and a number of other molds.
As for the imperfect fungus called Botrytis cinerea, it develops in only two stages: in the conidial stage and in the sclerocial stage. On the root crops attacked by it, you can notice the formation of a fluffy gray coating, which consists of mushroom conidia and numerous conidiophores. Along with plaque, pathogenic sclerotia also appear on the infected areas. This type of fungus affects beets exclusively during storage.
The pathogenic fungus Phoma betae Frank attacks beet roots not only during storage, but also during the growing season, causing them to dry black rot. At the same time, fungal sporulation in the form of tiny pycnidia always forms on infected tissues.
And the fungus Fusarium that causes fusarium rot contributes to the formation of a light pinkish or whitish bloom on the surfaces of decaying roots and in their cavities (that is, inside). It always consists of mycelium, many discolored conidia, which have a sickle shape, as well as many conidiophores. This fungus is capable of infecting beets throughout the growing season. And in kagats, it is often brought along with infected root crops.
Well, the mushroom Rhizopus nigricans Ehg. is a pathogenic mucorous fungus belonging to the class of phycomycetes. On the tissues attacked by it, a gray bloom with mushroom sporangia in the form of small dark heads is formed. A distinctive feature of this type of pathogen is considered to be its thermophilicity, in connection with which this fungus develops with particular force in the early stages of autumn storage (usually when beets are self-warming in piles).
Also, bacterial rot can often develop on beets, but it can be encountered mainly in the second half of winter storage, when the beet roots are noticeably weakened by all processes preceding the development of a harmful scourge (loss of turgor, fungal infection, etc.).
The general physiological state of the harvested root crops, regardless of the variety of pathogens of the destructive ailment, also plays an important role. By the way, another factor that has a significant impact on the development of this ailment is improper storage conditions.
How to fight
When growing beets, preference should be given to varieties that are most resistant to destructive ailments. Among them are such as Biyskaya 541 and Verkhnyachskaya 031, as well as Belotserkovskaya single-seeded. Verkhnyachskaya 072 and the notorious Lgovskiy hybrid are also considered good varieties.
No less important measures are timely harvesting of beets, as well as storing them for storage as soon as possible after digging up. The fact is that a solid gap in time between the last two actions provokes a fast sticking of the roots.
Root crops must be trimmed correctly. Experimentally, it was possible to establish that it was possible to achieve a better keeping quality of the roots by trimming only the central buds (by two to three centimeters in diameter). It is not worth cleaning the roots on a cone, and even more so on a plane. Before storing, you should also carry out a thorough culling of root crops.
When storing harvested mother beets, it is useful to spray the roots with milk of lime or dust them with freshly slaked lime. Its use is based on the fact that the alkaline environment it creates perfectly helps in curbing the development of pathogenic fungi, leading to the formation of clump rot. It also significantly slows down the germination of the harvested root crops, thereby protecting them from wilting and significantly increasing the sugar yield during their subsequent processing. Just do not process heavily frozen specimens with lime.
And the most optimal temperature for storing beets is from plus one to minus two degrees.
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