Controlling Fungal Diseases in Gram/Chickpea Plants
Gram or chickpea plants are one of the most important cash crops in many parts of the world. However, they are prone to various fungal diseases that can cause significant yield losses. In this article, we will discuss some of the most common fungal diseases affecting gram/chickpea plants and ways to control them.
Fusarium wilt
Fusarium wilt is caused by the fungus Fusarium oxysporum f. sp. ciceris. The disease is characterized by wilting of leaves and plant death. Infected roots show dark brown to black discoloration. The fungus can survive in the soil for several years, and the spores can spread through irrigation, wind, and contaminated equipment.
Control measures:
1. Use disease-free seeds; avoid planting chickpea in the same field for consecutive years.
2. Crop rotation with non-host plants, such as wheat, maize, or sorghum, for at least two to three years.
3. Maintain good drainage, avoid waterlogging of soil, practice adequate irrigation management.
4. Treat seeds with fungicides such as carbendazim, thiram, or captan.
5. Apply soil amendments such as biocontrol agents, organic matter, or Trichoderma spp.
Ascochyta blight
Ascochyta blight is caused by the fungus Ascochyta rabiei. The disease affects the leaves, stems, and pods, causing brown spots and premature defoliation. It can reduce yield by up to 35%. The fungus can survive in infected plant debris, soil, and seeds.
Control measures:
1. Use resistant varieties of chickpea.
2. Avoid planting chickpea in fields where the disease occurred previously.
3. Crop rotation with non-host plants.
4. Weed control and sanitation practices such as removing infected plant debris, deep plowing, and burning.
5. Fungicide application before the disease onset or at the first symptoms using products based on thiophanate-methyl, azoxystrobin, or chlorothalonil.
Botrytis gray mold
Botrytis gray mold is caused by the fungus Botrytis cinerea. The disease affects the flowers, pods, and stems, causing soft, water-soaked lesions that later turn brown and gray. The fungus can spread through air currents, wind, and infected plant debris.
Control measures:
1. Use resistant varieties of chickpea.
2. Avoid planting chickpea in fields where the disease occurred previously.
3. Crop rotation with non-host plants.
4. Remove infected plant debris, avoid excess humidity, and promote air circulation.
5. Fungicide treatment using products based on carbendazim, thiophanate-methyl, or trifloxystrobin.
Conclusion
Fungal diseases are one of the main challenges faced by chickpea growers worldwide. A combination of cultural, chemical, and biological control measures can reduce their impact on crop production. It is important to monitor the crop regularly, identify the symptoms of the diseases, and take preventive measures to avoid their spread. By applying the proper control measures, we can ensure a healthy crop and a sustainable production of this essential legume.