Black Rot of Crucifers - Wisconsin Horticulture
Black rot is a potentially lethal bacterial disease that affects cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower, kale, rutabaga and turnip, as well as cruciferous weeds such as shepherd’s purse and wild mustard.
Brassicas, Black Rot - Center for Agriculture, Food, and the …
Black rot, caused by Xanthomonas campestris pv. campestris is one of the most devastating diseases of cruciferous crops and can result in high losses of yield and quality. It occurs worldwide and infects all brassica species. (Note: there are other ‘black rot’ diseases, on other crop families, that are not caused by the same pathogen.)
Black rot - Wikipedia
A disease of cabbage and related plants caused by a bacterium known as Xanthomonas campestris (Xanthomonas campestris pv. campestris). Occurring around the world, it affects primarily the aboveground parts of plants.
Xanthomonas campestris pv. campestris - Wikipedia
Black rot, caused by the bacterium Xanthomonas campestris pv. campestris ( Xcc ), is considered the most important and most destructive disease of crucifers, infecting all cultivated varieties of brassicas worldwide.
Black rot of Brassica crops | UMN Extension
Black rot is caused by the bacteria Xanthamonas campestris pv campestris. This bacteria can infect any plant in the Brassica family, but tends to be most damaging in broccoli, cabbage, cauliflower, and kale.
Black Rot of Brassicas - NC State Extension Publications
2022年2月23日 · Black rot is a disease of brassicas (Brassicaceae) that occurs worldwide and can result in high losses of yield and quality. The disease is caused by the seed-borne bacterium Xanthomonas campestris pv. campetris.
Black rot is a common and destructive disease that afects plants in the crucifer family (cole crops) at any growth stage. Black rot has also been referred to as bacterial blight, black stem, black vein, stem rot, or stump rot.
Brassica Black Rot – UW Vegetable Pathology – UW–Madison
Brassica black rot, also known as Cabbage or Crucifer black rot, is a bacterial disease of brassica crops (such as cabbage, Brussels sprouts, kale) caused by Xanthomonas campestris pv. campestris. It causes V-shaped yellow lesions that move from the outer edges of the leaves inwards, with nearby veins turning black and thickening.
Black Rot of Crucifers | Vegetable Disease Facts - U.OSU
Black rot is one of the most destructive diseases of cruciferous plants worldwide. The causal agent is the bacterial pathogen Xanthomonas campestris pv. campestris. The disease affects primarily aboveground parts of plants at any stage of …
Facts in Depth | Vegetable Disease Facts - U.OSU
The disease black rot is caused by the bacterium Xanthomonas campestris pv. campestris. The bacteria can overwinter in plant debris and weeds. The pathogen can also be introduced into the field by infected seeds and transplants.