Stem rot is a common disease that affects green peas, causing significant damage to the plants and reducing crop yield. This fungal disease is caused by various species of Sclerotinia, Rhizoctonia, and Botrytis that infect the stems of the plants, inhibiting their ability to transport water and nutrients effectively.
Symptoms of stem rot typically start with water-soaked lesions on the lower part of the stem, which can quickly spread upwards. Infected plants may also exhibit wilting, yellowing, and drooping of leaves. As the disease progresses, the stems become darkened and soft, eventually leading to the collapse of the entire plant.
Stem rot thrives in cool, damp conditions, making it a common problem in regions with high humidity or frequent rainfall. It can also be exacerbated by poor air circulation and overcrowded plantings, which create ideal conditions for the fungus to spread.
Preventing stem rot in green peas involves practicing good cultural practices, such as crop rotation, proper spacing between plants, and avoiding overhead irrigation. Fungicides can also be used to control the disease, although they are most effective when applied preventatively.
If stem rot is suspected in a crop of green peas, it is important to remove and destroy infected plants to prevent further spread of the disease. Additionally, sanitizing tools and equipment between uses can help reduce the likelihood of contamination.
Overall, stem rot is a serious threat to green pea crops and can result in significant economic losses for growers. By implementing preventative measures and monitoring plant health regularly, farmers can minimize the impact of this destructive disease and protect their yields.