Bacterial Soft Rot | class 11 | Dr Mushtaq
Автор: Dr Mushtaq Urdu Lectures
Загружено: 2021-01-12
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Bacterial Soft Rot | class 11 | Dr Mushtaq
Bacterial Soft rot: fleshy storage organ of plant is mainly affected and becomes soft and spongy.
Causing agent
Pectobacterium carotovorum (previous name: Erwinia carotovora)
Certain species of Pseudomonas, Bacillus and clostridium
Ideal condition: warm temp
Affected seeds
High humidity
Insects
Infected residue in field
s/s: Petiole (leafstalk) of leaves is infected and becomes soft, spongy and dark.
Tap root is infected and become soft and watery, then suddenly collapses and become twisted.
Attack on plant parts
Bacterial soft rots damage succulent plant parts such as fruits, tubers, stems and bulb of plants in nearly every plant family. degrades pectin in the middle lamella that bind the pant cells together and eventually the cells separate. Woody tissues are not susceptible.
Host
Soft rots commonly affect vegetables such as potato, tomato, carrot, cucurbits (e.g. cucumbers,melons, squash, pumpkins) and Cruciferous members (e.g. cabbage, cauliflower)
Prevention
Crop rotation
Control of nematodes
Removal of infected plants
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