Diseases

Phytophthora blight of pepper

Capsicum annuum L.

A fungal-like disease of pepper caused by the oomycete Phytophthora capsici. It is characterized by damage to the root system, stem, and fruits under conditions of high humidity at temperatures of +25...+28°C.

In the reference 41 varieties crop Bell pepper, where this is mentioned in the description.

The causative agent of the disease is a specialized pathogen, Phytophthora capsici, which, unlike species affecting other solanaceous crops, is active in a warmer environment. The infection most often affects the root system, causing root browning and cortical sloughing. Constrictions and rot form in the basal zone of the stem, leading to tissue softening and plant lodging.

The aerial parts of the plant are also susceptible to infection: water-soaked brown spots appear on the leaves, often with a white sporulation coating on the underside. Rapidly spreading brown spots develop on the fruits, causing deformation and desiccation. In breeding, resistance to the pathogen is indicated by the code Pc, which is subdivided into high (HR) and intermediate (IR) levels of protection.

General information about the subject — on the page Late blight.

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.