Breeders who research, detect the disease and know how to combat it always have the advantage.
The management of the disease seriously affects the yield, quality and loss of the product. Here, it is important to recognize the disease and apply the right control methods.
As hortiturkey, we have prepared 5 important diseases encountered in greenhouses for you.
Plants seen in: Vegetables
When to see: All time of the year
Conditions for disease development: The disease can survive from one season to the next in soil, infected plants, and roots of their hosts. Excessive irrigation, abundant rainfall and insufficient drainage facilitate the occurrence of this disease. High mid-season and late-season temperatures can stress plants and cause disease progression.
Long wet periods with soil temperatures above 18°C and hot weather between 24–29°C are favorable conditions for this disease.
Symptoms: In the early period, the disease acts as a collapse in the seedlings. In the advanced period, a color change is seen on the root collar of the plant, which turns into dark green, then brown and black. When the disease reaches the root zone of the plant, the root bark turns brown and rots.
Plants seen in: Especially melon, zucchini, cucumber, tomato, eggplant, pepper, strawberry and watermelon
Development conditions of the disease: This disease, which is frequently encountered in humid environments, has the opportunity to spread easily, especially in misty and dewy climatic conditions.
Symptoms: This disease, which has a dusty appearance like flour on the lower and upper parts of the leaves, starts from the lower leaves of the plant and then develops to fresh leaves and shoots.
Plants seen in: Vegetables and especially tomatoes
Development conditions of the disease: The disease agent spends the winter in the form of oospores on decaying plants. The disease, which needs a living host for life, develops in the spring with the warming of the weather and spreads by being carried from plant to plant by wind, rain, irrigation water and agricultural tools. Contagion that starts at 16°C turns into an epidemic when 19-22°C and humidity exceeds 80%.
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Symptoms: This disease, which is harmful only to tomatoes in greenhouses, first small, pale green and yellowish spots on the leaves, then turn brown and black. In humid weather, a white or ashen-colored conidia cover is formed on the undersides of the spots. Under favorable conditions, the disease progresses to the petiole, stem, branches and fruits of the plant.
Tomato Brown Rugose Fruit Virus (Tobamovirus,ToBRFV)
Plants seen in: Tomatoes and red peppers
Conditions of development of the disease : Examples of transmission routes include agricultural implements, manual transmission, clothing, and direct contact from plant to plant.
Tomato brown rugose fruit virus (Tobamovirus,ToBRFV) can remain infected for months in seeds, plant debris and contaminated soils.
Even if seed-to-seedling transmission is low, rapid spread can occur in the greenhouse through contact during transplanting or regular crop processing.
Symptoms: Chlorosis, mosaic, leaf shrinkage and mottling are seen on tomato leaves affected by the virus. In addition to wrinkling, yellow or brown spots on the fruits, irregular ripening and deformation are observed in the fruits.
Plants seen in: Tomato
Development conditions of the disease : It is transferred from one plant to another plant by mechanical means such as contact, use of contaminated agricultural tools. Insects with chewing mouths such as grasshoppers transmit the virus with their mouth parts during feeding. The most important spread is realized by Trips.
Symptoms: Tanning, curling, necrotic lines and spots occur on tomato leaves. Dark brown shoots are observed on petioles, stems and newly developing shoots. Back death at the shoot tip is the typical sign of one-sided stunting and wilting of the plant. Light red or yellow areas appear on mature fruit. Chlorotic striped spots or necrotic spots appear on the leaves. In pepper, intertwined yellow rings are seen in ripe fruit.