Root vegetables fungal diseases

Root vegetables fungal diseases

Gray mold

The disease is spread through the direct contact of healthy vegetables with the sick ones through spores at a temperature of 0ºC. Infected sites become watery covered with white mycelium with gray-brown spores. The disease is developing intensively, when the temperature of the stored vegetable mass is 3-6 ° C and water vapor condenses on the surface of the roots. Prophylactically harvesting vegetables should be carried out in dry weather. Mechanical damage to the roots and their wilting should be avoided.

Curd rot (white rot)

The paralysis occurs already in the field and moves to the containment along with the soil and roots. Affected places soften and become covered with white wadded mycelium with black sclerotia. Infection is favored by cold and humid weather during vegetation. Rotation should be followed prophylactically, remove diseased roots during harvest, maintain the temperature of 0ºC and relative air humidity during storage 95-96%.

Black dry root rot / alternaria

It shows up after 2 weeks of storage. Symptoms are concave, round spots, covered with black coating. Even under optimal storage conditions, the fungus develops. Paralysis is favored by mechanical damage to the roots, carrots wither. In order to prevent contamination, proper chemical protection of the plantation as well as careful collection and transport of roots should be carried out.