Pacific Pests & Pathogens - Mini Fact Sheet Edition

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Cabbage black rot (131)

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Photo 1. Several patches of black rot, caused by the bacterium, Xanthomona campestris pv. campestris, at the margin of the older leaves.

Photo 2. Close-up of the V-shaped region at the edge of the cabbage leaf caused by the black rot bacterium, Xanthomonas campestris pv. campestris. Note the blackened veins.

Photo 3. Multiple infections at the margins of cabbage leaves by the black rot bacterium, Xanthomonas campestris pv. campestris.

Summary

• Worldwide distribution. On members of the cabbage (brassica) family, e.g., broccoli, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, radish. An important disease.
• Bacteria enter natural openings at the leaf edge, and travel along veins, causing V-shaped rots, yellowing and death. Head rots develop, too.
• Spread in rain, in seedlings, soil on machinery, shoes and in seed. Survives in debris and weeds.
• Cultural control: certified seed or hot water (50°C for 25 mins); nursery hygiene: clean trays, pasteurise soil or use soilless mixes; monitor, and discard infected plants; well-drained fields, if necessary use raised beds; space plants for air circulation; weed; collect and burn debris or plough in remains after harvest; 3-4-year crop rotations.
• Chemical control: not recommended.

Common Name

Brassica black rot, black rot of cabbage

Scientific Name

Xanthomonas campestris pv. campestris

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