Diseases

Root rots of chicory

Cichorium intybus L. (Industrial Chicory Group)

A complex of diseases affecting chicory taproots, caused by fungal and bacterial pathogens, leading to losses of up to 50% of the yield in the field and during storage. The disease manifests as wilting of leaves, softening, and browning of the root tissues.

In the reference 6 varieties crop Chicory, where this is mentioned in the description.

The pathogens responsible for chicory root rots include fungi of the genera Fusarium, Rhizoctonia solani, Sclerotinia sclerotiorum, Boeremia exigua, Phytophthora cryptogea, as well as the bacterium Pectobacterium carotovorum. The infection is accompanied by browning, softening, and the development of watery rot in the root tissues, which leads to plant death.

During the development of white mold, caused by Sclerotinia sclerotiorum, characteristic fluffy mycelium and black sclerotia appear on plant organs. Specific races of pathogens and specific resistance genes in chicory breeding have not yet been identified; therefore, variety selection is conducted based on the assessment of susceptibility.

General information about the subject — on the page Root rots.

Sources8

Varieties of Chicory 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.