BLACK BACTERIAL SPOT AND BACTERIAL CANCER OF TOMATO - HOW TO TREAT?
I noticed white sunken spots and black dots on the tomato fruits. The fruits themselves were harder than the others. The leaves are lumpy, with yellow spots near the vessels. What kind of disease is this and is it possible to eat such tomatoes? O. Demidova Moscow region
Judging by the photo, the plants can be affected by both bacterial canker and black bacterial spot of tomato. The symptoms of these diseases are similar, as well as protection and prevention. In addition, the leaves can be used to diagnose magnesium starvation in your plants. It was urgently necessary to carry out foliar feeding with magnesium sulfate, which would slow down the progression of the disease and partially preserve the harvest and its quality.
Black bacterial spot of tomato.
The causative agent is the bacterium Xanthomonas vesicatoria. The disease can appear on a plant at any time in its life. On leaves, petioles, and stems, small watery dotted spots first appear, surrounded by a yellow border. On leaf lobes they are usually located at the edges. Later, the leaves turn yellow, the spots darken and fall out. Over time, this leads to the death of the plants.
Convex black dots, surrounded by a watery border, accumulate on green fruits. Later, the spots increase in size and the tissue underneath them rots. Ripe tomatoes are usually not susceptible to infection.
Bacterial canker of tomato.
The causative agent is the bacterium Clavibacter michiganensis. The first symptoms of infection appear with the onset of fruit formation in the form of unilateral wilting of leaf segments, on which necrotic spots form. The diagnostic sign is darkening of the affected vessels on the cut at the base of the leaf petiole. The leaves turn yellow, their edges bend slightly upward, they gradually dry out, but do not fall off.
White spots appear on green fruits, mainly around the stalk. When ripe they darken in the center.
The sources of infection in both cases are contaminated seeds, plant debris, and soil. Diseases are most harmful during wet seasons. Infection spreads with water droplets.
Pre-sowing treatment of seeds with bacterial preparations will help; preventive spraying of plants with the same preparations according to the instructions, starting from the seedling stage, removal and destruction of diseased plants; treating the rest with 1% Bordeaux mixture.
The use of growth regulators based on humates and chitosan significantly increases the resistance of tomatoes to bacteriosis.
In the fall, after harvesting, it is recommended to treat the garden bed with copper-containing preparations and disinfect the greenhouse and greenhouse to eradicate the infection. It is better to burn plant residues just in case.
Fruits affected by diseases should not be eaten - they inevitably contain toxic substances. Housewives often cut off the healthy part; no one has studied the consequences in this case, but it is still better to subject such fragments to heat treatment.
TOMATO DISEASES - HOW TO DETERMINE THE DISEASE? VIDEO
© Author: O. NOSKOVA, agronomist-horticulturalist
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