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Pepper Growers Be on the Lookout for Bacterial Spot

June 15, 2019
This agronomic image shows peppers

As temperatures remain warm and humid, University of Kentucky warns growers to prepare for bacterial spot infection of peppers.

The bacterial spot pathogen harbors in contaminated seed, common weeds or crop debris from previous seasons. It thrives in warm, humid temperatures and splashing of spores allows the pathogen to spread from plant to plant through overhead irrigation, rain or when handling wet plants. The bacteria enters the plant through natural openings or wounds, and once infected the disease spreads quickly.

Initial symptoms of bacterial spot are small, brown, circular lesions on plant leaves and stems. As the disease progresses, the lesions expand and grow together, causing the leaves to eventually yellow and fall off. Dark brown spots also appear on fruit that over time becomes raised and scab-like making the fruit unmarketable.

As one of the most common diseases in peppers, it is important to use preventive tactics to reduce yield losses. Using Actigard® 50WG fungicide 2 weeks after transplanting helps prevent bacterial spot infection. Actigard induces protein production in the plant to boost its natural defense system. With no known cross-resistance to other products and excellent rainfastness, incorporating Actigard into your disease prevention plan provides improved protection from bacterial spot.

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