20 Diseases Vegetables

1. Damping-Off (seedling disease)— Seeds of many vegetables are susceptible to

damping-off fungi when planted in infested soils. The seeds may fail to germinate, or
seedlings may be attacked before or after emergence and turn brown, shrink, and finally
die.

2. Root Rot of Beans and Southern Peas—Root rot is severe on green beans, lima
beans, and southern peas. The disease first appears as reddish or reddish-brown areas on
stems and roots. As the disease advances, discolored areas spread until the entire root
and lower stem are affected. Above-ground symptoms include stunting, yellowing,
drooping of leaves, failure to produce normal pods, and death.

3. Early Blight of Tomatoes—Early blight is a major disease of tomatoes in Mississippi.

Symptoms first appear on lower, older leaves as circular, dark brown to black spots that
often contain rings, giving a “target board” effect. As the disease progresses, leaves turn
yellow, wither, and drop off. Frequently, only the upper half of the plant has green leaves,
and in severe cases, the plant becomes completely defoliated.

4. Blossom-End Rot of Tomatoes—Blossom-end rot occurs on the tomato fruit. It may

also be a problem on peppers, squash, and watermelons. It is more common on fruit that
is one-third to one-half grown and occurs on the blossom end of the fruit. It begins as a
small, water-soaked spot that develops into a dark brown, leathery spot that may involve
half the fruit. The surface of the spot shrinks and becomes flat or sunken.

5. Spotted Wilt of Tomatoes and Peppers—This viral disease is transmitted by several

species of thrips and may kill plants or drastically reduce fruit-set. Fruits from diseased
plants are generally small and distorted. Tomatoes develop irregular yellowish blotches.

6. Southern Blight—Southern blight affects most garden vegetables. The fungus that
causes southern blight attacks plant parts (roots, stems, leaves, or fruit) that are in
contact with or just under the soil surface. The first visible symptoms are usually an
advancing yellowing and wilting of the foliage, beginning with the lower leaves.
7. Stem Anthracnose of Lima Beans—Stem
anthracnose is the most common disease of lima
beans. The first stages of infection appear on pods as small, brick-red blotches. These
blotches may spread over the entire surface of the pods. Later, the diseased areas
become brownish to grayish and may have many tiny black specks which are fruiting
bodies of the fungus.
8. Mosaic—This virus disease commonly infects beans, sweet corn, squash, melons,
cucumbers, peas, peppers, and tomatoes. Symptoms include the following:
Misshapen leaves with light and dark green, areas, Fruit with green specks, yellow
and green mottling, or bumps, Distorted fruit, Overall stunted plants.
9. Fusarium Wilt—This fungal disease often infects watermelons, cabbage, tomatoes,
sweet potatoes, beans, and peas. Lower leaves often turn yellow on one side of the plant
only. Two brownish streaks that originate from the roots are exposed when the stems are
split lengthwise. Infected plants are usually stunted and wilted. The best way to control
fusarium wilt is using resistant varieties.
10. Fruit Rot—Bacteria and fungi often infect fruit, resulting in soft, slimy fruit with an
offensive odor. You can reduce the occurrence of fruit rot by staking, mulching, avoiding
 mechanical injury to fruits, controlling insects, following a regular fungicide program, and
removing mature fruit from the garden.
11. Rust—This fungus disease occurs commonly on beans and sweet corn as reddish-
brown spots on leaves that rub off when touched. Apply fungicides like chlorothalonil or
sprayable sulfur at the first sign of disease and at weekly intervals thereafter until the
disease is under control.
12. Nematode Diseases—Nematodes are slender, tiny, worm-like animals that feed
on plant roots, stems, and leaves. Nematodes cannot ordinarily be seen with the naked
eye and go unnoticed until plants become unthrifty and stunted. They seldom kill plants;
however, they can reduce quality and yields of many vegetables, such as beans, beets,
carrots, cucumbers, lima beans, okra, peas, squash, tomatoes, and watermelons.

13. Leaf Spots—Leaf spots, caused by fungi or bacteria, commonly occur on many
vegetables. They appear on leaves and sometimes stems as distinct, dark-colored or tan
spots one-sixteenth to 1 inch in diameter. The regular application of a fungicide generally
provides acceptable control of fungal leaf spots. Applying copper fungicides helps control
bacterial as well as fungal leaf spots.
14. Bacterial Wilt of Cucumbers---This destructive disease is caused by a bacterium that
overwinters in the bodies of adult striped and spotted cucumber beetles. As these beetles
feed on young plants in the spring, bacteria are introduced into the vascular system. Here
they are able to multiply rapidly and produce a sticky material that stops movement of
moisture through the plant.
15. Black Rot of Cabbage---This disease attacks cabbage and other crucifer crops like
collards, mustard, cauliflower, Brussels sprouts, kohlrabi, rutabagas, kale, and rape. Black
rot may affect plants at any stage of growth but usually is most prominent close to
maturity. On older plants, yellow wedge-shaped areas appear at leaf margins and expand
toward the center. Blackened veins are apparent in affected areas. Vascular tissue within
the stem also may become discolored.