Bacterial Spot of Pepper
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Bacterial spot (Xanthomonas campestris pv. vesicatoria) may affect leaves, stems, and fruit. On leaves, lesions are circular and brown in color and infrequently have a yellow halo. Lesions can coalesce and form large blighted (suddenly dead) or yellowed areas in the plant canopy. Loss of leaves may occur in severe cases, exposing fruit to sunscald injury. On green fruit, lesions begin as raised blisters that reach a maximum size of about 1⁄8 inch. Fruit lesions tend to have a rough, scabby appearance and may crack over time. Disease is most likely to occur when conditions are warm and humid/rainy.
Bacterial spot on leaf.
(Photo: Kenny Seebold, University of Kentucky)
Bacterial spot on fruit.
(Photo: Julie Beale, University of Kentucky)
Management:
- Plant pathogen-free seed and transplants
- Disinfect tools and implements
- Avoid overhead irrigation or working with plants when leaves are wet
- Apply a protectant bactericide
- Promptly remove and destroy diseased plant material
- Rotate with nonhost crops
- Destroy crop residues after harvest
- Deep plow to bury residual inoculum
