Black rot-A devastating disease of crucifers: A review

Abstract

Crucifers are popular temperate vegetables and occupy important place among vegetables in India as well as in the world. India is the second largest producer of crucifers in the world. These crops are affected by many diseases during the growing period which reduce the yield as well as the quality of the produce. Amongst all the diseases, black rot caused by Xanthomonas campestris pv. eampestrls (Pam.) Dowson is the most destructive one causing heavy losses. The disease affects primarily above ground parts of the plant at any stage of growth and causes high losses, in yield and quality especially in tropical and subtropical regions during the rainy season. All vegetables in the cruciferous family, including broccoli, brussels sprouts, cabbage, cauliflower, Chinese cabbage, kale, mustard, radish, rutabaga, and turnip are susceptible to black rot. Many cruciferous weeds such as Shepherd's Purse, wild mustard, and yellow rocket are also known to be hosts of this pathogen. The pathogen is seed borne and also survives in the infected plant debris as well as cruciferous weed hosts. The disease can be managed through cultural practices, resistant hosts, seed treatment with hot water and antibiotics, fungicides, biological control as well as chemical control methods.

Acinetobacter lactucae Strain QL-1, a Novel Quorum Quenching Candidate Against Bacterial Pathogen Xanthomonas campestris pv. campestris

“…Black rot caused by Xanthomonas campestris pv. campestris (Xcc) becomes severely destructive under warm and humid conditions (Gupta et al, 2013). This leads to serious economic losses by reducing the shelf life and market value of infected crop plants (Massomo, 2002;Massomo et al, 2004).…”

Bio-based products control black rot (Xanthomonas campestris pv. campestris) and increase the nutraceutical and antioxidant components in kale

“…campestris that causes black rot. The bacterium is worldwide distributed wherever rainfall or heavy dews are plentiful with an average temperature between 25 to 30 °C 8,9 . Mustard, collards, rutabaga, turnip, cabbage, broccoli, cauliflower, Brussels sprout, radish and kale are all affected by black rot 10 .…”

“…Mustard, collards, rutabaga, turnip, cabbage, broccoli, cauliflower, Brussels sprout, radish and kale are all affected by black rot 10 . The disease is particularly devastating in cabbage and kale, where leaves are the commercial product and renders them unmarketable 8 . X. campestris pv.…”

“…Black rot can be controlled by the use of cultural, chemical, biological control and host resistance methods 8 . Successful alternatives to control diseases in Brassicaceae with organic amendments are usually carried out in the framework of integrated pest management programs 12 .…”

“…diseases such as agro-waste-based products. Plant manure, soaks or slurries, biofertilizers and dairy products have been proposed for plant protection 8,13,14 but not yet evaluated for the management of a bacterial disease or on kale.…”