What is a bacterial place?

Bacterial spot is a disease in plants caused by bacteria in the family xanthomonas . Peppers, tomatoes and stone fruits are a particularly high risk of developing a bacterial site and it can be a serious problem for commercial agriculture industry. For domestic gardeners, the bacterial site can destroy the annual crop or spread the disease with decorative plants. There are some steps that can be taken to prevent and control this disease of the plant. The bacterial spot begins like small spots on fruits and leaves that slowly grow in a larger lesion. Over time, the center of the lesion turns brown and knob, while the lesion is lined in a lighter area. The size of the lesions may vary.

In some cases, infections may make fruit inedible. More often, it just looks unsightly, which makes fruits more difficult, because consumers generally look for fruit that is as stiff as possible. Thus, fruit with bacterial spots may be necessary to sell for canning, less lucrative market than a fresh tradeFruit. The bacterial site can also lead to defoliation, threatening the health of the plant.

responsible bacteria can hibernate in the seeds and plant fragments that remain behind. For this reason, it is important to use seeds from reputable sources and make sure that the fields are completely cleaned after the bacterial seizure. In the case of crops, such as tomatoes and peppers, the field may be recommended to lie by eel for one year, and then a new crop may be planted. Ideally, peppers and tomatoes should not be grown in fields where a bacterial point occurred if the field was not treated.

treatment to prevent bacterial spots include antibiotics and copper sulphate sprays. These sprays can also be used to control ongoing contamination. It is important to be careful when irrigation when infected plants are present as bacteria can spread in water, causing,that the infection travels along the irrigation system and to neighboring fields.

bacterial diseases are a lasting problem for farmers and gardeners. The use of pure cultivation and harvest practices can reduce bacterial canker and other problems by limiting the opportunity to grow bacteria. Local extensions of agriculture and research authorities may have specific advice to help gardeners with specific bacterial problems.