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Foot rot

Foot rot occurs on peas, beans, tomatoes. The base of the stem discolors then rots. It usually is caused by recycled media or contaminated soil.

Root rot

The fungus which causes this disease will first appear as red or reddish-brown areas on the lower stem and roots of infected plants. These discolored areas eventually spread to the entire stem and root system. Plants infected by this disease may turn yellow, droop, or die. Stunted growth and pod development are also some of the symptoms.

Foot Rot (fungus - Plenodomus destruens): Foot rot is not as widespread as black rot or stem rot and, therefore, losses to this disease are not as great. On infected vines, the base of the stem turns brown at the soil line and leaves nearest the crown turn yellow and drop. It is most commonly observed from mid-season to harvest. Individual plants may produce few potatoes even though large vines develop during the season. The potatoes that are produced develop a firm brown rot at the stem end. Seldom is the entire root affected. Controls recommended for black rot and scurf will also control this disease. If foot rot is recognized to be a serious problem, then early harvest will aid in reducing losses.

Control this disease through crop rotation and by purchasing treated seed. Additional control methods for rot are as follows. Provide adequate drainage, as too much moisture encourages rot. Keep the proper balance of pH and fertilizers. Use a nitrogen- rich fertilizer, but be cautious. Peas produce their own nitrogen and too much nitrogen could cause the plant too produce all vine.

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