Diseases
Pseudomonas, Xanthomonas, Pectobacterium, Ralstonia, Clavibacter, Agrobacterium, Bacillus, Streptomyces
Bacterial diseases are plant diseases caused by non-spore-forming rod-shaped bacteria, manifesting as rots, spots, and wilting. Due to diagnostic complexity and high pathogen variability, the selection of resistant varieties is the primary method for reducing yield losses.
Mentioned in descriptions 5 044 varieties reference book.
Bacterial diseases represent a group of disorders caused by pathogenic bacteria that enter plant tissues through stomata, natural openings, or mechanical injuries. External symptoms include soft and root rots, blights, wilting, and specific spotting with a yellow halo. Symptoms often mimic mineral deficiency, complicating visual diagnosis.
Pathogen development depends directly on environmental conditions, primarily the presence of free moisture and air temperatures in the range of 25–30 °C. High infection intensity can lead to significant crop losses, and in epiphytotic years, to total crop failure, making the analysis of varietal resistance a key element of agronomic strategy.
The evaluation of varietal resistance in variety trials is conducted visually based on the area of affected organs or by using an artificial inoculation background, where plants are infected with controlled strains. Resistant varieties exhibit a hypersensitive response — rapid tissue necrosis at the site of pathogen entry, which limits the spread of infection within the plant.
The efficacy of varietal protection depends on the specificity of the variety to particular races or strains of the pathogen. Agronomists are advised to account for the high genetic variability of bacteria, due to which varietal resistance may change over time, and to pay attention to verified data on resistance to local pathogen populations.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Glycine max (L.) Merr. · Soybean
Nikitchyn Dmytro Ivanovych, Hryhorchuk Nataliia Fedorivna, Lunin Mykola Dmytrovych,
Brassica napus L. · Rapeseed
Holubiev Kostiantyn Viktorovych, Parii Myrosla Fedorovych,
Glycine max (L.) Merr. · Soybean
Sichkar Viacheslav Ivanovych, Babych Anatolii Oleksandrovych, Savranchuk Volodymyr Viktorovych, Sukharieva Melaniia Dmytrivna, Medvedieva Liudmyla Romanivna,
Brassica napus L. · Rapeseed
Kakorin Mykhailo Oleksiiovych, Holubiev Kostiantyn Viktorovych, Parii Myroslav Fedorovych,
Glycine max (L.) Merr. · Soybean
Erik Hahnon
Brassica napus var. napus · Rapeseed
Kalinichenko Artem Oleksandrovych, Didenko Kostiantyn Oleksandrovych,
Phaseolus vulgaris L. · Common bean
Vilmorin SA (FR)
Phaseolus vulgaris L. · Common bean
Domaine Public (FR)
Brassica napus L. · Rapeseed
Holubiev Kostiantyn Viktorovych, Parii Myroslav Fedorovych,
Glycine max (L.) Merr. · Soybean
Justin Mason
Capsicum annuum L. · Bell pepper
Javier Noguera Diaz
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (Cabbage Group) · Cabbage
Nickerson Zwaan B.V. (NL)
Cucurbita pepo L. · Field pumpkin
Prunus avium (L.) L. · Sweet cherry
Phaseolus vulgaris L. · Common bean
Fragaria L. · Strawberry
Juglans regia L. · Persian walnut
Vitis vinifera L. · Common grape vine
Cucumis sativus L. · Cucumber
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage
Cucumis sativus L. · Cucumber
Lactuca sativa L. · Lettuce