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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 near the leaf margins. These spots gradually expand into irregular, light-brown lesions. A characteristic V-shaped pattern often develops along the leaf veins. Lesions can also appear on the petioles and stem tendrils, appearing as brown, water-stained areas. As the infection progresses, the fruit becomes soft starting from the tip. Under high humidity conditions, the infected areas exude a large amount of milky bacterial ooze, and severe infections can lead to complete softening of the fruit.
The bacteria overwinter in infected seeds or soil and serve as the initial source of infection. They enter the plant through natural openings such as stomata or wounds caused by environmental stress. Activities in greenhouses, like irrigation and overhead watering, create high humidity, which favors disease development. Rainfall and dew accumulation on leaves further promote infection. Poorly managed crops that are weak or stressed are more susceptible to severe disease outbreaks.
To manage cucumber bacterial blight, several control methods can be applied:
1. **Chemical Control**: Apply preventive sprays early in the disease cycle. Options include 2% Kasugamycin (Kasumin) at 26-54 mg/L, 47% Triclozate wettable powder diluted 700 times, 78% Mancozeb (Cobo) wettable powder at 500 times, 40% Bacteriostatic Wettable Powder at 600 times, 50% Chlorobromoisocyanuric Acid Soluble Powder at 1200 times, 60% Copper Oxide-Zinc-Copper Wettable Powder at 500 times, and 53.8% Kocide Dry Suspension at 1000 times. Spray 60-75 liters per 667 square meters, repeating every 3-4 days for effective prevention.
2. **Ecological Control**: Focus on improving growing conditions and reducing humidity. Use dusting methods when appropriate, such as applying 10% B Dust, 5% Chlorothalonil, or 10% Copper Grease at a rate of 1 kg per 667 square meters. These practices help reduce the spread of the pathogen while supporting healthier plant growth.
By combining cultural, biological, and chemical approaches, cucumber growers can effectively manage bacterial blight and minimize crop losses. Regular monitoring and timely intervention are key to long-term disease control.