Physical, chemical, and biological control of black rot of brassicaceae vegetables: A review

Zeci Liu; Huiping Wang; Jie Wang; Jian Lv; Bojie Xie; Shilei Luo; Shuya Wang; Bo Zhang; Zhaozhuang Li; Zhibin Yue; Jihua Yu

doi:10.3389/fmicb.2022.1023826

Physical, chemical, and biological control of black rot of brassicaceae vegetables: A review

Front Microbiol. 2022 Nov 23:13:1023826. doi: 10.3389/fmicb.2022.1023826. eCollection 2022.

Authors

Zeci Liu¹, Huiping Wang², Jie Wang¹, Jian Lv¹, Bojie Xie¹, Shilei Luo¹, Shuya Wang¹, Bo Zhang¹, Zhaozhuang Li¹, Zhibin Yue¹, Jihua Yu¹

Affiliations

¹ College of Horticulture, Gansu Agriculture University, Lanzhou, China.
² Institute of Biology, Gansu Academy of Sciences, Lanzhou, China.

Abstract

As one of the important sources of human nutrition, Brassicaceae vegetables are widely grown worldwide. Black rot caused by Xanthomonas campestris pv. campestris (Xcc) seriously affects the quality and yield of Brassicaceae vegetables. Therefore, it is important to study control methods of Xcc for Brassicaceae vegetable production. This paper reviews the physical, chemical, and biological control methods of Xcc in Brassicaceae vegetables developed in recent years, and the underlying mechanisms of control methods are also discussed. Based on our current knowledge, future research directions for Xcc control are also proposed. This review also provides a reference basis for the control of Xcc in the field cultivation of Brassicaceae vegetables.

Keywords: Xanthomonas campestris pv. campestris; antibacterial activity; black rot; cruciferous; disease resistance.

Publication types

Review

Grants and funding

This research was funded by the Education Science and Technology Innovation Project of Gansu Province (GSSYLXM-02), the Gansu Top Leading Talent Plan (GSBJLJ-2021-14), and the central government guides local special projects for science and technology development (ZCYD-2021-6).