Symptoms
Upper leaves of plant wilt on hot days and recover in the evening and early morning; affected leaves remain green and attached to the plant; if conditions are favorable to the development of the disease then the entire plant may wilt; vascular tissue in lower stems is often discolored brown; severe infection may result in bacteria oozing from the stems; symptoms are often found associated with low lying areas of fields where water collects
Cause
Bacteria
Comments
Most major losses in pepper crop are incurred in tropical and subtropical growing regions; disease also affects tomato, potato, tobacco and eggplant crops; bacteria enter the plants through tiny wounds in roots
Management
Bacterial wilt is very difficult to control once it is established in a field; cultural control methods include planting disease-free seedlings and ensuring irrigation water is free of the pathogen; plants should not be irrigated excessively to prevent build-up of water which favors the development of the disease; pepper should be rotated with non-susceptible crops to prevent the build up of the pathogen in the soil
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