Zaštita paprike i paradajza od prouzrokovača bakteriozne pegavosti lista i krastavosti plodova / Control of pepper and tomato bacterial spot
2017
Šević, Milan (Hladnjače Brestovik, Grocka (Srbija)) | Gašić, Katarina (Institut za zaštitu bilja i životnu sredinu, Beograd (Srbija)) | Ignjatov, Maja (Institut za ratarstvo i povrtarstvo, Novi Sad (Srbija)) | Obradović, Aleksa (Poljoprivredni fakultet, Beograd (Srbija))
Bacterial spot of pepper and tomato caused by Xanthomonas species, is one of the widespread and economically most important diseases of pepper and tomato. Due to the lack of resistant pepper and tomato genotypes, the emergence of new races of bacteria, and strains resistant to copper compounds, questionable seed quality and limited control practices, thesebacteria are limiting pepper production in Serbia. On tomato plants, under favourable weather conditions for disease development, these bacteria can cause major damage reflected in overall yield as well as in fruit quality. The protection of pepper and tomato, based on chemical methods such as use of copper-based compounds in combination with ethylene-bis-dithiocarbamates, do not provide a satisfactory disease control. Use of antibiotics in plant protection is not permitted in the EU as well as in Serbia. However, results of many authors show that satisfactory control of bacterial spot can be achieved by integrating positive effect of chemical treatments (copper compounds, systemic resistance activators) and various biological methods (antagonists, bacteriophages). However, nature of biological agents, as well as the specific mechanism of action of the systemic resistance activators, require careful optimization of the time and number of treatments in order to achieve maximum efficiency.
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