Control of black rot in Brassica seeds. Final Report

Black rot of Brassica is caused by the bacterium Xanthomonas campestris pv. campestris, carried on seed. The recommended hot water treatment does not completely eliminate the bacterium. In tests with Ballhead cabbage, 3 bactericides and a disinfectant were found to be ineffective. Treatments of seed...

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Bibliographic Details
Main Author Minchinton, E.J. (Victorian Dept. of Agriculture (Australia). Inst. for Horticultural Development)
Format Publication
LanguageEnglish
Published Melbourne, Vic. (Australia) Department of Agriculture 1994
Subjects
BACTERIOSE
BACTERIOSIS
BRASSICA
CONTROL DE ENFERMEDADES
CONTROLE DE MALADIES
TRAITEMENT DES SEMENCES
TRATAMIENTO DE SEMILLAS
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Summary:Black rot of Brassica is caused by the bacterium Xanthomonas campestris pv. campestris, carried on seed. The recommended hot water treatment does not completely eliminate the bacterium. In tests with Ballhead cabbage, 3 bactericides and a disinfectant were found to be ineffective. Treatments of seed with hot water and with steam-air reduced but failed to eliminate bacteria; however, the steam-air treatment merits further attention because if successful it would deliver seed in a dry state ready for sowing - a significant advantage to growers. However, treatment with hot water and sodium hypochlorite apparently completely killed the bacteria in naturally and artificially infected seed.
Bibliography:9530002
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