Bacterial wilt

Bacterial wilt is a plant disease caused by various bacteria species. The disease is characterized by the wilting and often subsequent death of the plant. Bacterial wilt affects a wide range of crop plants, including tomato, potato, eggplant, and pepper, among others.

Causes

Bacterial wilt is caused by several species of bacteria, most notably Ralstonia solanacearum, Erwinia tracheiphila, and Pseudomonas solanacearum. These bacteria enter the plant through natural openings or wounds in the roots, and then multiply and move up into the xylem, where they form a biofilm that blocks the flow of water and nutrients.

Symptoms

The first symptom of bacterial wilt is often a slight wilting of the plant during the hottest part of the day, followed by recovery at night. As the disease progresses, wilting becomes more severe and persistent, and the plant may eventually die. Other symptoms can include yellowing and browning of the leaves, stunting of the plant, and a brown discoloration of the vascular tissue.

Management

Management of bacterial wilt involves a combination of cultural practices, chemical treatments, and the use of resistant varieties. Cultural practices include crop rotation, sanitation, and the avoidance of overwatering and wounding of the plant. Chemical treatments can include the use of bactericides and soil fumigants. Resistant varieties of many crop plants are available and can provide a high level of control.

See also

• Plant pathology
• Crop rotation
• Bactericide