The disease primarily affects cruciferous vegetables such as Chinese cabbage, napa cabbage, and seaweed. Once the seedlings emerge, the cotyledons may become submerged, the root cortex turns dark, and the seedlings eventually die. In mature plants, infection leads to leaf spots or black veins. These leaf spots often expand inward, forming distinct "V"-shaped brown lesions. The tissue around the lesion tends to turn yellow, and the boundary between the affected area and healthy tissue is not clearly defined. When the pathogen enters through wounds, irregular spots can appear on any part of the leaves, and the affected areas may eventually turn brown and die. Unlike soft rot, this disease does not produce a foul odor, but it can sometimes occur alongside soft rot, leading to tissue separation and further damage.
For effective control, proper agricultural practices are essential. This includes timely sowing, appropriate seedling management, and avoiding both drought stress and excessive moisture. Before planting, seeds can be disinfected by soaking them in warm water at 50°C for 20 minutes, followed by an immediate transfer to cold water to cool down. After sowing, the seeds should be dried thoroughly. In the early stages of infection, it's important to promptly remove the central infected plants. Fungicides such as 77% copper hydroxide wettable powder (diluted 500 times) or 72% streptomycin sulfate wettable powder (diluted 4000 times) can be applied. Spraying should be done every 7–10 days, with 2–3 consecutive applications for optimal control.
Additionally, crop rotation and maintaining good field hygiene can help reduce disease incidence. Monitoring the fields regularly and ensuring proper drainage will also support long-term prevention. By combining cultural, chemical, and preventive measures, farmers can significantly reduce the impact of this disease on their cruciferous crops.
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