Biochemical Identification of Patovars of the Pathogen of Vascular Bacteriosis of the Cruciferous Xanthomonas Campestris Pv. Campestris

Kuznetsov, Mikhail; Scherbakov, Anatoly; Gorelnikova, E. A.; Chervyakova, N. S.

doi:10.35679/1991-9476-2020-15-1-82-88

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2022

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“…Black rot (caused by Xcc ) is one of the most important diseases of Brassicaceae vegetables worldwide, which seriously threatens the production of Brassicaceae vegetables and causes significant economic losses to growers ( Cho et al, 2012 ; Kuznetsov et al, 2020 ; Pang et al, 2020 ). Research on the resistance methods and mechanisms of BR are important for the production of Brassicaceae vegetables.…”

Section: Future Workmentioning

confidence: 99%

Physical, chemical, and biological control of black rot of brassicaceae vegetables: A review

Liu

Wang

et al. 2022

Front. Microbiol.

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As one of the important sources of human nutrition, Brassicaceae vegetables are widely grown worldwide. Black rot caused by Xanthomonas campestris pv. campestris (Xcc) seriously affects the quality and yield of Brassicaceae vegetables. Therefore, it is important to study control methods of Xcc for Brassicaceae vegetable production. This paper reviews the physical, chemical, and biological control methods of Xcc in Brassicaceae vegetables developed in recent years, and the underlying mechanisms of control methods are also discussed. Based on our current knowledge, future research directions for Xcc control are also proposed. This review also provides a reference basis for the control of Xcc in the field cultivation of Brassicaceae vegetables.

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Section: Future Workmentioning

confidence: 99%