Diseases

Bacterial diseases of cabbage

Brassica oleracea L. (Cabbage Group)

The most significant bacterial diseases of cabbage are black rot and bacterial soft rot, caused by Xanthomonas campestris and Pectobacterium carotovorum species.

In the reference 10 varieties crop Cabbage, where this is mentioned in the description.

Black rot is caused by the bacterium Xanthomonas campestris pv. campestris, which is represented by races 0, 1, 3, and 4. Symptoms include yellowing of tissues from the leaf margin in the shape of a V-shaped cone with vein blackening. In case of systemic infection, the vessels darken, which can be detected in cross-sections of petioles or the stump as a black ring.

Bacterial soft rot, or wet rot, is caused by Pectobacterium carotovorum bacteria. The disease manifests in the second half of the growing season and during storage: oily spots appear on the leaves, tissues soften and emit an unpleasant odor. Infection of the stump causes it to rot with a color change to light gray, which leads to the death of the plant.

Resistance to black rot is divided into hydathode and systemic resistance, which are controlled by different genetic mechanisms. Since the gene pool of cabbage lacks highly resistant forms, breeding often relies on the introgression of genes from other Brassica species or the use of specialized donor lines.

General information about the subject — on the page Bacterial diseases.

Sources8

Varieties of Cabbage mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.