Tomato Bacterial wilt – Kisan Suvidha
post-template-default,single,single-post,postid-8111,single-format-standard,theme-wellspring,mkdf-bmi-calculator-1.0,mkd-core-1.0,woocommerce-no-js,wellspring-ver-1.2.1,mkdf-smooth-scroll,mkdf-smooth-page-transitions,mkdf-ajax,mkdf-blog-installed,mkdf-header-standard,mkdf-sticky-header-on-scroll-down-up,mkdf-default-mobile-header,mkdf-sticky-up-mobile-header,mkdf-dropdown-slide-from-bottom,mkdf-search-dropdown,wpb-js-composer js-comp-ver-4.12,vc_responsive

Tomato Bacterial wilt

Tomato Bacterial wilt

Tomato Bacterial Wilt : Burkholderia solanacearum

  • This is one of the most serious diseases of the tomato crop. Relatively high soil moisture and soil temperature favour disease development.
  • Characteristic symptoms of bacterial wilt are rapid and complete wilting of normally grown up plants.
  • Lower leaves may drop before wilting. The pathogen is mostly confined to the vascular region; in advantage cases, it may invade the cortex and pith and cause yellow-brown discolouration of tissues.
  • Infected plant parts when cut and immersed in clear water, a white streak of bacterial ooze is seen coming out from cut ends.
  • The spreads through wounds, soil and implements.
  • Avoid damage to seedling while transplanting
  • Apply bleaching powder @ 10kg/ha and in rate.
  • Crop rotations, viz., cowpea-maize-cabbage, okra-cowpea-maize, maize- cowpea-maize and finger millet-egg plant are reported effective in reducing bacterial wilt of tomato.



  • TamilNadu Agritech Portal

No Comments

Sorry, the comment form is closed at this time.

Show Buttons
Hide Buttons