Know how to manage the problem of curd rot in cauliflower
Cultivation of Cauliflower: Bacterial soft rot disease, mostly caused by the bacterium carotovora (previously Erwinia carotovora), is the primary cause of cauliflower’s edible section (curd) rotting. It is a severe disease that may result in considerable production and quality losses. The pathogen targets plant tissues, primarily the cauliflower’s stem, leaves, and edible portion, resulting in a mushy, watery rot with an unpleasant odor.
Bacterial Soft Rot Disease Symptoms
On the cauliflower’s stem, leaves, or edible portion, water-soaked, mushy, and slimy patches develop. The afflicted tissue becomes dark or brown and smells bad. The illness progresses to the point when the afflicted tissues decompose entirely, leaving behind a slimy mess.
Cycle of Bacterial Soft Rot Disease
Wounds or natural holes allow the bacteria to enter the plant, and they may spread by a number of channels, including splash water from irrigation or rain, contaminated tools, insects, or soil, as well as warm, humid, and damp environments that encourage the development of bacteria.
How Can Bacterial Soft Rot Be Handled?
Methods of Agriculture
- Utilize healthy seedlings: Begin by transferring from seedlings that are free of illness.
- Planting and field sanitation: Steer clear of planting sensitive crops like other crucifers alongside non-host crops like grains.
- To cut down on leaf wetness, use drip irrigation instead of overhead watering.
- Field sanitation: Remove contaminated plants right away and sanitize tools and equipment to stop the spread.
- Air circulation and plant spacing: To enhance air movement and lower moisture levels around plants, maintain proper plant spacing.
Control by Biology
By using resistant bacteria like Pseudomonas fluorescens, Bacillus subtilis, and other helpful microbes, the disease’s pathogen’s development is inhibited. The illness is suppressed by using biocontrol formulations, such as microbial consortiums.
Relevant Connections
Nearly every Indian state grows cauliflower, although the most common ones are Bihar, Uttar Pradesh, Odisha, Assam, Madhya Pradesh, Gujarat, and Haryana. The term given to cauliflower by scientists
To avoid infection after harvesting, wash gathered vegetables and sanitize instruments using disinfectants based on chlorine.
Management of the Environment
To lessen the chance of germs infecting healthy plants, harvest when the weather is dry. Harvested cauliflower should be kept dry and cold to prevent post-harvest deterioration.
Resilient Types
If available, choose cauliflower cultivars that are resistant or tolerant, since they provide greater protection against bacterial illness. The prevalence of bacterial soft rot in cauliflower may be considerably decreased by an integrated management strategy that incorporates cultural, biological, and cautious chemical treatments in a favorable environmental setting.
