Botrytis fabae

Tuinboon_Chocoladevlekkenziekte

Botrytis fabae

Botrytis fabae is a plant pathogenic fungus that primarily affects broad bean plants. It is commonly known as chocolate spot due to the characteristic dark brown spots it causes on the leaves and pods of infected plants. This fungal disease can lead to significant yield losses in broad bean crops if not properly managed.

Symptoms

Infected broad bean plants typically exhibit dark brown or chocolate-colored spots on the leaves, stems, and pods. These spots may enlarge and coalesce, leading to the wilting and death of affected plant tissues. In severe cases, the entire plant may become defoliated, resulting in reduced photosynthesis and stunted growth.

Disease Cycle

Botrytis fabae overwinters in plant debris and soil, where it produces survival structures known as sclerotia. In the spring, the fungus produces spores that are dispersed by wind, rain, or insects to infect new plant tissues. Warm and humid conditions favor the development of the disease, with optimal temperatures for infection ranging between 15-20°C.

Management

Effective management of chocolate spot in broad beans involves a combination of cultural, chemical, and biological control methods. Practices such as crop rotation, sanitation, and planting disease-resistant varieties can help reduce the incidence of the disease. Fungicides may also be used to protect plants from infection, especially during periods of high disease pressure.

Importance

Chocolate spot caused by Botrytis fabae is a significant concern for broad bean growers worldwide. The disease can lead to reduced crop quality and yield, impacting both commercial production and home gardeners. Timely detection and management of the disease are essential to minimize economic losses and ensure the sustainability of broad bean cultivation.

References

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