Bacteriosis
Bacterial Rot
Pseudomonas Sp., Pectobacterium Carotovorum, Enterobacter Cloacae
Pathogen:
Bacterium
Type:
Risk to the plant:
INTERMEDIATE
DESCRIPTION
WHO CAUSES IT?
Pseudomonas sp., Pectobacterium carotovorum and Enterobacter cloacae are phytopathogenic bacteria that can cause the disease known as bacterial rot in onions. These bacteria can survive in soil and infected plant debris, as well as in contaminated water and growing tools. They can enter the plant through surface wounds, mechanical damage or stomata, and once inside, they multiply rapidly and decompose plant tissues, causing disease.
SYMPTOMS
Bacterial rot in onions produces tissue decomposition, especially in the bulbs. The external caliphs look wrinkled and sunken, the fabrics are softened and a foul odor is perceived. At the beginning of the attack, the bulb appears firm to the touch, appearing to be a healthy bulb; however, when checking and squeezing the neck area, it appears moist and fluid appears. It preferentially manifests itself post-harvest and is the cause of export rejections.
• Soft bulbs with internal decomposition.
• Unpleasant odor due to tissue decomposition.
• Wet lesions at the base of the leaves.
• General weakening of the plant and reduced growth.
• In severe cases, it can cause the death of the plant.
TEMPERATURE AND HUMIDITY
20 ºC - 35ºC
80% - 100%
HOW IS IT SPREAD?
Soil, water, infected plant remains, contaminated tools.
HOW TO REMOVE IT?
Home remedies
There are no home treatments
Chemical treatments
• CUPRIC HYDROXIDE 13.6% (EXPR. IN CU) + COPPER OXYCHLORIDE 13.6% (EXPR. IN CU) [SC] P/V
• CUPRIC HYDROXIDE 20% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 25% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 30% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 35% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 36% (EXPR. IN CU) [SC] P/V
• CUPRIC HYDROXIDE 40% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 50% (EXPR. IN CU) [WG] P/P
• COPPER OXYCHLORIDE 25% (EXPR. IN CU) [WG] P/P
• COPPER OXYCHLORIDE 30% (EXPR. IN CU) [WP] P/P
• COPPER OXYCHLORIDE 35% (exp. in Cu) [WG] P/P
• COPPER OXYCHLORIDE 37.5% (EXPR. IN CU) [WG] P/P
• COPPER OXYCHLORIDE 38% (EXPR. IN CU) [SC] P/V
• COPPER OXYCHLORIDE 50% (EXPR. IN CU) [WG] P/P
• COPPER OXYCHLORIDE 52% (EXPR. IN CU) [SC] P/V
• COPPER OXYCHLORIDE 70% (EXPR. IN CU) [SC] P/V
• COPPER OXYCHLORIDE 70% [SC] P/V
• CUPROSUS OXIDE 45% (exp. in Cu) [WG] P/P
• CUPROUS OXIDE 50% (EXPR. IN CU) [WP] P/P
• CUPROUS OXIDE 75% (EXPR. IN CU) [WG] P/P
• CUPROCALCIC SULFATE 12.4% (EXPR. IN CU) [SC] P/V
• CUPROCALCIC SULFATE 20% (EXPR. IN CU) [WG] P/P
• TRIBASIC COPPER SULFATE 19% (EXPR. IN CU) [SC] P/V
• TRIBASIC COPPER SULFATE 40% (EXPR. IN CU) [WG] P/P
Authorized treatments in organic farming
• CUPRIC HYDROXIDE 13.6% (EXPR. IN CU) + COPPER OXYCHLORIDE 13.6% (EXPR. IN CU) [SC] P/V
• CUPRIC HYDROXIDE 20% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 25% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 30% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 35% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 36% (EXPR. IN CU) [SC] P/V
• CUPRIC HYDROXIDE 40% (EXPR. IN CU) [WG] P/P
• CUPRIC HYDROXIDE 50% (EXPR. IN CU) [WG] P/P
• COPPER OXYCHLORIDE 25% (EXPR. IN CU) [WG] P/P
• COPPER OXYCHLORIDE 30% (EXPR. IN CU) [WP] P/P
• COPPER OXYCHLORIDE 35% (exp. in Cu) [WG] P/P
• COPPER OXYCHLORIDE 37.5% (EXPR. IN CU) [WG] P/P
• COPPER OXYCHLORIDE 38% (EXPR. IN CU) [SC] P/V
• COPPER OXYCHLORIDE 50% (EXPR. IN CU) [WG] P/P
• COPPER OXYCHLORIDE 52% (EXPR. IN CU) [SC] P/V
• COPPER OXYCHLORIDE 70% (EXPR. IN CU) [SC] P/V
• COPPER OXYCHLORIDE 70% [SC] P/V
• CUPROSUS OXIDE 45% (exp. in Cu) [WG] P/P
• CUPROUS OXIDE 50% (EXPR. IN CU) [WP] P/P
• CUPROUS OXIDE 75% (EXPR. IN CU) [WG] P/P
• CUPROCALCIC SULFATE 12.4% (EXPR. IN CU) [SC] P/V
• CUPROCALCIC SULFATE 20% (EXPR. IN CU) [WG] P/P
• TRIBASIC COPPER SULFATE 19% (EXPR. IN CU) [SC] P/V
• TRIBASIC COPPER SULFATE 40% (EXPR. IN CU) [WG] P/P
Insect allies
PREDATORY MITES
LADYBUGS
LACEWINGS
PARASITIC WASPS
HOVERFLIES OR PARASITIC FLIES
PREDATORY BUGS
There are no natural allies
Mycodiplosis oidii (predatory mosquito)
EFFECTIVE PRODUCTS TO ELIMINATE THIS DISEASE
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• Use onion varieties that are resistant or tolerant to bacteria.
• Practice crop rotation to reduce pathogen pressure in the soil.
• Maintain good irrigation management to avoid excess humidity in the field.
• Dry the bulbs properly after harvesting to avoid bacterial proliferation.
• Disinfect cultivation tools and equipment to prevent the transmission of bacteria.
• Remove and destroy infected plants and bulbs to prevent spread.
Recommendations
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