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Black Rot - Xanthomonas campestris
  Cornell University
 HOSTS: Broccoli, cabbage, cauliflower, brussels sprouts, kale, kohlrabi and other plants in the
cabbage family, radish. DESCRIPTION: Black
rot is caused by a bacterium. It turns young plants yellow, then brown;
eventually they die. Older plants begin to turn yellow from leaf edges
inwards in a wedge-shaped pattern; veins turn black. Black rings and
yellow ooze are present in cut stems. LIFE CYCLE: The
bacterium overwinters on seeds and in plant debris. It can remain
infectious for up to 2 years. Infection occurs through wounds or
natural openings, especially during warm, humid weather. Transmission
occurs via insects, water, and/or mechanical means (such as on tools). CONTROLS:Cultural: Use 2-3 year rotations and destroy infected plants. Grow resistant varieties. Mechanical: Treat seed with hot (120° F.) water before planting. Mineral: Spray copper if weather is wet. |
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