Black Rot
Yellow, V-shaped lesions develop from the edges of older leaves toward the center. Leaf veins gradually turn black, and infected leaves wilt, dry out, and eventually die. In severe infections, the disease spreads throughout the plant, causing stunted growth and crop loss.
Yellow, V-shaped lesions develop from the edges of older leaves toward the center. Leaf veins gradually turn black, and infected leaves wilt, dry out, and eventually die. In severe infections, the disease spreads throughout the plant, causing stunted growth and crop loss.
Black rot is caused by the bacterium Xanthomonas campestris pv. campestris. It spreads through infected seeds, contaminated tools, splashing water, rain, and infected plant debris. Warm temperatures and high humidity encourage rapid disease development.
Remove and destroy infected plants immediately. Do not compost diseased material. Disinfect gardening tools after use and avoid overhead watering. Copper-based bactericides may help reduce disease spread but cannot cure infected plants.
Use certified disease-free seeds, rotate brassica crops every 3–4 years, improve air circulation, avoid overhead irrigation, and sanitize tools regularly. Remove all infected crop residues after harvest to reduce future outbreaks.