Diseases

Bacterial Spot of Pepper

Capsicum annuum L.

The primary bacterial disease of pepper, caused by a complex of bacterial species of the genus Xanthomonas. It is characterized by the appearance of dark angular spots on leaves, lesions on stems, and rough necroses on fruits.

In the reference 28 varieties crop Bell pepper, where this is mentioned in the description.

The disease is caused by four bacterial species: Xanthomonas euvesicatoria, X. vesicatoria, X. perforans, and X. gardneri. The pathogen affects all above-ground plant organs, causing small, water-soaked spots with yellow halos on the leaves, which eventually darken and become delimited by veins. Elongated necrotic lesions form on the stems, while raised, rough black or brown lesions appear on the fruits, which can lead to tissue decay.

Disease development is most active at relative humidity levels above 80% and temperatures ranging from 25–30°C. Genetic resistance of pepper cultivars to bacterial spot, designated by the code Xv, is limited by the high variability of pathogen populations. One of the key resistance mechanisms is the Bs2 gene, which provides specific protection against a range of bacterial races; however, it is not universal for all existing strains.

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

Sources8

Varieties of Bell pepper 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.