Bacterial canker in vegetables
Bacterial canker in stone fruit is caused by a different pathogen, Pseudomonas syringae pv. syringae.
The bacterium Clavibacter michiganense pv. michiganense.
Raised corky spots on fruit, dead leaflets on one side of leaf and bark peels easily from stem.
|How does it spread?|
Bacterial canker is usually introduced in seed. It also spreads in sap when planting, trellising and pruning, and off fruit.
It survives on weed hosts and un-decomposed crop residue in the soil.
Tomato, capsicum, chilli and capsicum.
Use disease-free seed. If unavailable, hot water treat the seed to reduce the amount of bacterium. Prepare ground early so there is no un-decomposed plant residue. Avoid handling affected plants. Wash hands regularly in a 10% TSP solution. If bacterial canker was severe in the crop, dip or spray trellis wires and posts in a 2% formalin solution or dairy disinfectant products, then oil wire to prevent rusting.
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