Early Detection and Control of Tomato Bacterial Spot
Tomatoes represent a $1.9 billion annual crop, nationwide. They’re planted on 330,000 acres across 18 states, but diseases such as bacterial spot can ravage the popular crop.
Bacterial diseases pose significant threats to food security by reducing crop yields and increasing production costs. Managing these diseases is challenging when pathogens are genetically diverse, evolve rapidly and are capable of traveling long distances.
Scientists and growers have battled bacterial spot worldwide for over 100 years. The disease is caused by several specialized forms of bacteria, referred to as xanthomonads.
Bacterial spot travels when plants get infected with the pathogen and can survive in tomato seeds shipped anywhere in the world.
(Source: University of Florida)
Symptoms:
Symptoms can be seen on the foliage, stems, and fruits of tomatoes. Initially small yellow-green lesions appear on young leaves for bacterial spot. Bacterial spot lesions can enlarge from 0.25 cm to 0.5 cm and become tan to brownish-red, which will eventually look like shot holes when the center dries up. Bacterial spot produces similar lesion of fruits as it does on the leaves and eventually roughen, becoming brown and scabbed.
Preventive Measures
Plant disease-free seeds if possible from a certified source.
Use resistant varieties if available locally.
Inspect field regularly, particularly during overcast weather.
Avoid injuring transplants during handling or planting.
Ensure sufficient space between plants and use stakes to keep them upright.
Remove and burn any seedling or plant part with leaf spots.
Remove weeds in and around the field.
Mulch the soil to avoid soil-to-plant contamination.
Clean tools and equipment.
Avoid overhead irrigation and working in fields when foliage is wet.
Plough deep plant debris after harvest.
Alternatively, remove plant debris and leave the soil idle for some weeks or a month (solarization).
Plan a 2-3 year crop rotation with a non-susceptible crop.
Recommendations
Organic Control
Bacterial spot is very difficult to control and also expensive to treat. If the disease occurs early in the season, consider destroying the entire crop. Copper-containing bactericides provide a protective cover on foliage and fruit for both bacteria. Bacterial viruses (bacteriophages) that specifically kill the bacteria are available for the bacterial spot. Submerging seeds for one minute in sodium hypochlorite or in hot water (50°C) for 25 minutes can reduce the incidence of the diseases.
(Source: Plantix)
Chemical Control:
Trade Name | Functions | Dosage | Application |
King’s Spring | Leaf mold, bacterial spot, downy mildew | 1.0 mL/L | Foliar spraying |
King’s Virtuoso | Bacterial wilt, bacterial spot, Mosaic virus (TMV), Leaf curl virus (TYLCV) | 1.0-1.5 mL/L | Foliar spraying |
Since 2003, King Quenson has been thriving to introduce the latest technologies to agricultural industries and farmers to achieve mutual development and prosperity. With years of dedication and rich experience, King Quenson devotes more than 20 years to crop protection and offers solutions.
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Email: info@kingquenson.com
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