Pathogens such as Fusarium, Pythium, Phytophthora, Thielaviopsis and Rhizoctonia that cause pre- and post-emergent damping-off can cause serious problems in organic (and conventional) transplant production.
The key to controlling and/or suppressing damping-off pathogens with biological controls is keeping the biological populations high and continually present on root surfaces of the host, and by following good cultural practices. [Read more…]
Vegetable Crops Edition
Seasonal updates and alerts on insects, diseases, and weeds impacting vegetable crops. New Jersey Commercial Vegetable Production Recommendations updates between annual publication issues are included.
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April 12, 2016 Andy Wyenandt
Organic Production: Suppressing Soil-borne Pathogens
April 12, 2016 Andy Wyenandt
Understanding Damping-off Pathogens in Transplant Production
Damping-off is caused by a number of important vegetable pathogens and is very common during transplant production and early-spring. Damping-off can kill seedlings before they break the soil line (pre-emergent damping-off) or kill seedlings soon after they emerge (post-emergent damping-off). Common pathogens that cause damping-off include Pythium, Phytophthora, Rhizoctonia and Fusarium spp.
It is extremely important to know which pathogen is causing the damping-off problem and which fungicide to properly apply.
April 6, 2016 Joe Ingerson-Mahar
Pepper Weevil Concerns from Florida
In an April 4, 2016 email message from Gene McAvoy, Extension Director, Hendry County, Florida, he says that Florida pepper crops have above normal pepper weevil infestations this spring. Strong market prices are enticing farmers to hold on to their pepper plantings longer than usual allowing weevil populations to increase.
What this may mean for New Jersey’s 2016 pepper production isn’t clear, but processors importing pepper fruit from Florida to New Jersey may increase the odds of pepper weevil infestations here. [Read more…]
April 5, 2016 Andy Wyenandt
2016 Fungicide Resistance Management Guidelines Available
The 2016 Fungicide Resistance Management Guidelines for Vegetable Crops is now available. This free publication, targeted to New Jersey and the surrounding mid-Atlantic region, helps vegetable growers understand and manage potential fungicide resistance development on their farm.
In order to understand and use fungicide resistance management strategies effectively, first learn how and why fungicide resistance may develop; a series of articles is available on this website.
April 5, 2016 Andy Wyenandt
Greenhouse Disease Management: Seed Treatment
Hot Water Seed Treatment
Photo: Meg McGrath, Cornell
All seed used in transplant production, as well as any transplants brought into the greenhouse should be certified ‘clean’ or disease-free. Important diseases such as Bacterial leaf spot of tomato and pepper can cause major problems in transplant production if introduced in the greenhouse. Bacterial leaf spot of tomato and pepper can be seed-borne and infested seed can be a major source of inoculum in the greenhouse and cause problems in the field later in the growing season.
As a rule for any crop, any non-certified or untreated seed should be treated, if applicable, with a Clorox treatment, or hot-water seed treatment, or dusted to help minimize bacterial or damping-off diseases. Organic and conventional tomato growers who grow a significant number of heirloom tomatoes should consider using the hot water seed treatment to help reduce the chances for bacterial problems.
For more information on seed treatments and products labeled for use in the greenhouse please see Tables E-13 and E-14 or specific crop sections in the 2016 Mid-Atlantic Commercial Vegetable Production Recommendations Guide.
April 5, 2016 Andy Wyenandt
Greenhouse Disease Management: Transplant Production
Proper greenhouse sanitation is important for healthy, disease-free vegetable transplant production. Efforts need to be made to keep transplant production greenhouses free of unnecessary plant debris and weeds which may harbor insect pests and disease.
- All equipment, benches, flats, plug trays and floors should be properly cleaned and then disinfested prior to use and efforts need to be taken throughout the transplant production season to minimize potential problems.
- Any weeds in or around the greenhouse structure should be removed prior to and after any production.
- Any transplant brought into the greenhouse from an outside source needs to be certified ‘clean’, as well as visually inspected for potential insects and diseases once it reaches your location.
Remember, disinfestants, such as Clorox, Green-Shield, or hydrogen dioxide products (Zerotol – for commercial greenhouses, garden centers and Oxidate – commercial greenhouse and field), kill only what they come into direct contact with so thorough coverage and/or soaking is necessary. The labels do not specify time intervals for specific uses, only to state that surfaces be ‘thoroughly wetted’. Therefore, labels need to be followed precisely for different use patterns (i.e., disinfesting flats vs. floors or benches) to ensure proper dilution ratios. Hydrogen dioxide products work best when diluted with water containing little or no organic matter and in water with a neutral pH. There are a number conventional and organic products labeled for disease control during transplant production in the greenhouse. Please see Table E-14 in the 2016 Mid-Atlantic Commercial Vegetable Production Guide.
