The disease primarily affects cruciferous vegetables such as Chinese cabbage, mustard greens, and seaweed. Once the seedlings emerge, the cotyledons become waterlogged, the root cortex turns dark, and the young plants eventually die. When adult plants are infected, they develop leaf spots or black veins. These leaf spots typically expand inward, forming distinct "V"-shaped brown areas. The tissue around the lesions often turns yellow, and the boundary between the diseased and healthy parts is not clearly defined. When the pathogen enters through wounds, irregular spots can appear anywhere on the leaves, which may eventually turn brown and die as the infection spreads.
Unlike soft rot, this disease does not produce a foul odor. However, in some cases, it may co-occur with soft rot, leading to more severe damage and plant detachment. Proper management is crucial to prevent its spread and minimize crop losses.
To control the disease effectively, a comprehensive approach is recommended. This includes proper cultivation practices, such as timely sowing, maintaining appropriate seedling density, and avoiding both drought and excessive moisture. Before planting, seeds can be disinfected by soaking them in warm water at 50°C for 20 minutes, followed by immediate cooling in cold water. Afterward, the seeds should be dried thoroughly before sowing.
During the early stages of infection, it's important to remove the central infected plants promptly. Fungicides such as 77% copper oxychloride wettable powder diluted at 500 times, or 72% streptomycin sulfate wettable powder at 4000 times, can be applied. These treatments should be repeated every 7 to 10 days for 2 to 3 applications to ensure effective control. Regular monitoring and early intervention are key to managing this disease successfully.
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