Black rot of cabbage in The Netherlands : studies on spatial and temporal development

Black rot in cabbage is caused by the bacterium Xanthomonas campestris pv. campestris . An exploratory survey at farm level suggested that major aspects contributing to black rot development are cultivar, initial inoculum, refuse management, origin of transplants, and seed quality. Black rot development was far more intensive with fresh than with old refuse piles, infected with X.c. pv. campestris . Increased levels of field resistance reduced the development of black rot in time and space.Field resistance to black rot is thought to be composed of several mechanisms. Black rot is hypothesised... Mehr ...