Fruit and vegetables

Bacterial diseases of stone fruit

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Bacterial stone diseases: apricot

The most common bacterial disease of the apricot is "sudden or chronic" wasting. In Italy, this syndrome normally affects plants located in Emilia Romagna and Piedmont and its parthenogenesis is attributable to some specific pathogens, such as Pseudo-monas syringae and viridiflava. To avoid this type of very frequent problem, it is essential to preserve the plants from severe winter colds and frosts, avoiding to graft the apricot in too heavy soils. An important role is also played by pruning operations which should always be carried out in late summer in order to make it easier for bacteria to penetrate the cracks in the trunk. Among the bacterial pathologies affecting the apricot, there is also the so-called "fruit scabies" which also affects other stone fruit.


Bacterial diseases of stone fruit: the peach tree

The most dangerous pathogen for Peach is undoubtedly the Xanthomonas arboricola, responsible for the bacterial spotting. This bacterial disease is widespread in most of Italy, although in the southern areas it occurs less frequently thanks to the mild climate that counteracts its virulence. Among the triggering causes of "bacterial maculation" there are: an excessive use of nitrogen and potassium in fertilizing plants, an incorrect method of irrigation and too high a density of plants in the same soil. To prevent the onset of this annoying bacterial disease of stone fruits, it is important to treat plants with copper-based products because this substance greatly reduces the risk of bacteria entering the leaves. Furthermore, disinfection of the tools used for pruning is essential.

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