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The causative agent of wet bacterial rot of pepper is the bacteria Pectobacterium carotovorum subsp. The danger of pathogens is that they have a high survival rate under anaerobic and aerobic conditions.
The threat of infection exists throughout the entire growing season of the plant, harvesting, even the harvested fruits can be affected.
- What are the symptoms of bacterial rot of bell pepper
- The biological nature of the disease
- Factors contributing to development
- Control methods and prevention
What are the symptoms of bacterial rot of bell pepper
The first symptoms of fruit damage are depressed, moisture-laden spots on the surface of the fruit. Over time, the size of the spots increases, affecting not only the surface tissues, but also those that are located deeper.
Affected fruits acquire a watery mucous consistency, their walls are torn. A spoiled product has a pungent unpleasant odor, which is characteristic precisely with bacterial lesions.
It is especially dangerous when wet rot develops during the ripening of the fruits of red capsicum.
The defeat of the root collar of the plant leads to:
- hollowness of the stem;
- discoloration of leaves
- wilting and death of the bush.
The biological nature of the disease
Bacterial rot is caused by wound parasitic microorganisms. Humid environments and hot weather stimulate the development of bacteria.
Pathogens are spread by leaf-eating and sucking insect pests.
In the conditions of the beds, the spread of the disease can occur during the harvesting process, with direct contact of rotting fruits with healthy ones that are located nearby. In the same way, contamination occurs when products are placed in boxes.
Pathogenic organisms are able to survive winter frosts, provided that they are found in the remains of cultivated and weed plants and affected fruits.
Factors contributing to the development of the disease
Increased air humidity during storage and transportation of products provokes the development of bacterial rot of bell pepper. Since the disease develops very quickly, it can cause large losses of production, even during short-term storage.
No less dangerous factors contributing to the development of the putrefactive process are:
- mechanical damage to the pods;
- wound surfaces on the skin, formed as a result of the vital activity of pests;
- cracks in the skin of the fruit;
- other diseases;
- storage at a temperature of + 25 + 30 C.
Control methods and prevention
Unfortunately, agronomists cannot recommend highly effective preparations for combating bacterial rot in chili or bell peppers.
To reduce the threat of injury, it is recommended to treat the root system of seedlings with Fitosporin-M diluted in a proportion of 2 - 3.2 g per 1 liter of water before planting in the ground.
For safe storage of ripe pods, they can be rinsed with chlorinated water containing at least 0.005% chlorine, then dried thoroughly.
And yet, it is possible to protect capsicum from bacterial rot, for this you will need to take the following preventive measures:
- strictly control the amount of nitrogen fertilizers applied to the soil;
- all planting material must be disinfected;
- use a disinfected earthen mixture for growing seedlings;
- in greenhouse conditions, periodically replace or pickle the soil;
- organize high-quality ventilation of greenhouses;
- take all possible measures to control pests and flies, which can also spread the infection.
As for the fruits:
- harvesting from the beds should be in dry weather;
- immediately discard pods of dubious quality;
- during harvesting and transportation, mechanical injury of the peppers should be avoided;
- the storage temperature of the crop should not exceed + 21 C.
Compliance with preventive measures will save the harvest of capsicum, be it hot chili or sweet Bulgarian, from bacterial rot.
Let's watch a useful video on fighting bacterial pepper rot: