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Cucumber bacterial margin blight
Cucumber bacterial blight is a significant threat in certain regions and during specific seasons. The disease typically begins with small, water-soaked spots that appear near the leaf margins. These spots gradually expand into irregular, light-brown lesions. As the infection progresses, V-shaped lesions form along the leaf veins. On the petioles and stem tendrils, brown, water-stained areas may develop. The fruit starts to soften from the tip, and under high humidity conditions, the infected areas exude a milky pus. In severe cases, the entire fruit becomes soft and unmarketable.
The bacteria responsible for this disease overwinter in infected seeds or soil, serving as the initial source of infection. They enter the plant through natural openings such as stomata and wounds caused by wind, insects, or human activity. High humidity, rainfall, and dew accumulation on leaves create favorable conditions for disease development. Water splashing during irrigation can also spread the pathogen, especially when plants are weak and more susceptible.
To manage the disease effectively, several control measures can be implemented:
1. **Chemical Control**: Apply preventive sprays early in the season or at the first sign of infection. Options include 2% kasugamycin (Kasumin) at 26–54 mg/L, 47% chlorothalonil wettable powder diluted 700 times, 78% mancozeb (Cobo) wettable powder at 500 times, 40% bismerthiazol wettable powder at 600 times, 50% dichlorodimethylsulfate soluble powder at 1200 times, 60% copper oxychloride wettable powder at 500 times, 53.8% trichloroethylene dry suspension at 1000 times, or 667 square meters of spray solution at 60–75 liters per application. Repeat the treatment 3–4 times for optimal protection.
2. **Ecological Management**: Focus on cultural practices to reduce disease pressure. This includes proper spacing, avoiding overhead watering, and ensuring good air circulation. When using sprays, consider dusting methods such as applying 10% B dust or 5% chlorothalonil dust at 1 kg per 667 square meters.
By combining these strategies, cucumber growers can significantly reduce the impact of bacterial blight and maintain healthy crops.