SYMPTOMS Bacterial wilt first appears as a drooping or wilting of one or a few leaves on a vine, followed by the wilting of the entire vine, then the remainder of the plant wilts, dies, and dries up. Symptoms develop more slowly in less susceptible plants or under unfavorable conditions. A good diagnostic test for bacterial wilt, especially for cucumber and some squash, but less reliable for muskmelon MacNab et al. Cut the stem and press it between the fingers until droplets of white ooze appear on the cut surface.

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Disease transmission[ edit ] E. The beetles acquire E. The disease may be spread to susceptible plants through feeding wounds, by way of infected mouthparts or frass. The bacteria is capable of overwintering in the gut of its insect vectors. Symptoms and diagnosis[ edit ] Bacterial wilt is a disease of the vascular tissue.

When a plant is infected, E. The first sign of infection, which appears about five days after acquisition, is the wilting of individual leaves on a single stem. However, the disease will soon spread down the runner and then infect the whole plant, causing it to shrivel and die.

There is a diagnostic test for bacterial wilt that can be done in the field. The presence of the E. If the stem is cut near the crown and the ends are slowly pulled apart, the sap should form a viscous string.

Treatment and prevention[ edit ] Once a plant is infected, there is no way of stopping the spread of the disease. Some cucurbit cultivars are less susceptible than others, so it is beneficial to plant these cultivars. However, since wilt-resistant plants have not yet been developed, the most effective way to prevent the disease is to keep beetle populations at a minimum. While various methods of beetle control have been tested, the most effective preventative measure is to keep beetle populations as low as possible through careful field monitoring and insecticide sprays.

Is curtobacterium wilt biocontrol temperature dependent? Acta Scientiarum. Agronomy Online , , Biological control of bacterial wilt of common bean by plant growth-promoting rhizobacteria.

Biological Control Print , , Entomological Society of America


Bacterial wilt

Cucurbits, Bacterial Wilt Erwinia tracheiphila Bacterial wilt caused by Erwinia tracheiphila is a serious threat to commercial cucumber and melon production and is rapidly becoming more important in pumpkin and squash cultivation. Identification: The expression of symptoms varies with the different crop species. Cucumber and melon plants are severely affected; individual runners or whole plants wilt and die rapidly. Often affected plant parts will appear dark green before irreversible wilt. Wilt is most severe early in the season when the plants are rapidly growing. Summer squash and pumpkin may wilt dramatically during the heat of the day and partially recover by morning.


Erwinia tracheiphila (Bacterial wilt of cucurbits)

J Bacteriol ; Approved lists of bacterial names. Int J Syst Bacteriol ; Nomenclatural status: validly published Taxonomic status: correct name Emendations: Hauben et al. Phylogenetic position of phytopathogens within the Enterobacteriaceae.


Cucurbits, Bacterial Wilt


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