Bacterial canker of tomatoes

Bacterial canker of tomatoes (English)

Clavibacter michiganensis subsp. michiganensi(Botanical)

Description

Cankers will cause yield losses that range from 70-80 %. Bacterial canker is observed on each growth stage of the plants’ life. Small, white, raised spots may form on leaves of seedlings. The seedling wilts. Leaves on one side wilt first. The whole plant may wilt and die. In older plants, symptoms are first observed on older plants. Leaf edges appear brown and scorched and may wilt. As the disease progresses, all leaflets may be observed to show yellowing of leaf edges. Leaves appear curled and dark, sunken veins can be observed on leaves and petioles. Plants may eventually wilt and die. Small, creamy, white spots with tan or brown centers on fruit (also called bird’s eye spot).Light streaks which eventually turn darker are seen on the stems and shoots. These streaks splits forming long, brown cankers which may ooze out a yellowish sticky fluid when squeezed. The plant wilts as result of interference with water transport.

Control

remove volunteer plants and weeds, crop rotation. Copper oxychloride 85 W

Control chemicals

Copper Oxychloride 85% WP (Copper oxychloride 85%) - Classified green

image

Search information


View from catgories

Diseases Insects Weeds

Some of our clients