Factors influencing the development of bacterial blight of peas.

Abstract

Garden peas commonly carry a nucleus of plants with bacterial blight (Pseudomonas pisi Sackett) in a masked form. When such plants were exposed to low temperature, either by natural frosting or by dipping the tops of the plants in cold liquids, the number of bacteria in the tissues increased rapidly and typical symptoms of the disease occurred in a few days. Soil type and soil moisture content also influenced the development of the disease, which was more marked in peas grown on a red loam from the Dickson Experiment Station than in peas grown on a prepared potting soil. Disease symptoms developed more rapidly a t high soil moisture content than at lower soil moisture content, following exposure to high atmospheric humidity.