Bacterial brown spot
| Bacterial brown spot | |
|---|---|
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| Two onions showing signs of center rot caused by P. ananatis | |
| Scientific Classification | |
| Kingdom: | Bacteria |
| Phylum: | Proteobacteria |
| Class: | Gamma Proteobacteria |
| Order: | Enterobacteriales |
| Family: | Enterobacteriaceae |
| Genus: | Pantoea |
| Species: | Pantoea ananatis |
| Synonyms | |
| Brown spot Center rot |
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Bacterial brown spot (Pantoea ananatis) is a Gram-negative bacteria of the family Enterobacteriaceae.
Symptoms[edit | edit source]
Onion[edit | edit source]
Foliar symptoms of center rot are typically observed as severe chlorosis or bleaching of one or more of the center leaves of infected onions. Infected leaves are usually collapsed and hang down beside the onion neck. In harvested bulbs, reddish, collapsed scales near the neck area have been associated with center rot. [1][2]
Prevention[edit | edit source]
Some growers apply a regular application of a copper-based pesticide for center rot although some experts do not consider this an effective treatment. Growers avoid onion cultivars that have been documented to be more susceptible to center rot. Some growers plant varieties that mature earlier to reduce the risk of infection.[2]
Examples[edit | edit source]
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References[edit | edit source]
- ↑ Brewster, J.L. (2008). Onions and other vegetable alliums. c5. p210. ISBN 1845933990.
- ↑ a b (2003). Crop Profile for Onions in Georgia "Centre Rot". National Information System for the Regional IPM Centres. Retrieved: 2010-10-22.
