Diseases
Brassica oleracea L. (White Cabbage Group)
The most significant bacterial diseases are black rot, caused by Xanthomonas campestris pv. campestris, and bacterial soft rot, caused by Pectobacterium carotovorum subsp. carotovorum.
In the reference 127 varieties crop White cabbage, where this is mentioned in the description.
Black rot manifests as yellowing of leaf margins with the formation of V-shaped lesions and darkening of the veins. Blackening of the vascular ring is observed in the tissues of the petioles and the stem. The pathogen is represented by more than 10 races, with an increase in the virulence of races 5 and 6 noted in the Russian Federation. There are no sources of high resistance within the species Brassica oleracea, so breeding is conducted by searching for donors in related species and studying target genes, such as ERF121.
Bacterial soft rot is characterized by tissue decay with a distinct unpleasant odor. The disease can develop from the outer leaves or affect the stem, which softens and changes color to cream or light gray. Specific resistance genes to this pathogen for cabbage have not yet been described, therefore prevention is based primarily on protection against insect pests and the minimization of mechanical damage.
General information about the subject — on the page Bacterial diseases.
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.
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage