Black rot (crucifers) is a bacterial disease that affects cruciferous vegetables.
Black rot (crucifers) (Xanthomonas campestris pv. campestris) is a bacterial disease of the large Xanthomonas family that affects crucifers. The bacteria thrives in hot, humid summers. Affected crops show yellow, withered spots on the leaves and the veins turn black. Growth is stunted, the plant wilts and shows stem rot.
The bacteria infects a crop through infected seed, by contamination through water pores and by insect-induced damage. Germs can be spread by wind, rain, splashing water and tools through moisture secreted by the plant (guttation).
The bacteria can survive for two years on the remaining plant debris in the soil.
Where to find
- Crucifers
- Cabbages
Control
After infestation, recovery is not possible; remove infested crops.
Prevention
Crop rotation in which cruciferous crops alternate with non-cruciferous crops prevents contamination.
Clean up plant debris after harvest, make sure tools are clean (hot water!).
Remove weeds from the cruciferous family to prevent contamination by germs from infected plants.
