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Bacterial Canker in Crops

Bacterial canker is a serious plant disease that mainly affects tomato and stone fruit crops like cherry, apricot, and peach. It can cause severe yield losses if not managed on time.

Cause
Caused by the bacterium Clavibacter michiganensis subsp. michiganensis in tomatoes. It enters plants through wounds, cuts, or natural openings and spreads by contaminated seeds, tools, water splashes, and infected plant debris.

Symptoms
Leaves – Yellowing, wilting, or browning edges (“scorch” appearance).
Stem – Vertical cracks, cankers, and brown discoloration inside.
Fruits – Bird’s-eye spots: small, round spots with light centers and dark borders.
Overall Plant – Stunted growth and reduced fruit yield.

Favorable Conditions
Warm temperatures (24–32°C), high humidity or frequent rain, and overhead irrigation favor the disease.

Management

1. Seed Treatment – Use certified disease-free seeds and treat with hot water or bactericides.

2. Field Sanitation – Remove and burn infected plants, disinfect tools and equipment.

3. Crop Rotation – Avoid planting tomatoes or related crops in the same field for 2–3 years.

4. Avoid Injuries – Handle plants carefully to prevent wounds.

5. Chemical Control – Use copper-based bactericides as a preventive measure.

Note: Once a plant is infected, it cannot be cured—prevention is the key.