Clubroot (Plasmodiophora brassicae) control strategies on brassicas (2015)

Publication Date: 
01/06/2016
The goals of this project were to determine 1) if liming controls clubroot, 2) the pH that must be attained to achieve commercially viable levels of control, and 3) how best to lime (materials, timing, incorporation strategies) to achieve that pH. Research conducted in 2014 showed that liming clubroot infected soils to a pH ≥7.1 is an effective practice for reducing both the incidence and severity of clubroot. Liming does not kill the pathogen but rather prevents disease spores from infecting the plant. In 2015 the research was focused on the relationship between disease incidence and severity when pH <7.1,better understanding when to apply lime, and how to incorporate to maximize pH change.
AttachmentSize
2015 OPVC Stone Heinrich clubroot report.pdf6.32 MB

Research report to the Oregon Processed Vegetable Commission

PI Alex Stone
OSU Dept. of Horticulture

Co-PI Aaron Heinrich
OSU Dept. of Horticulture

Tags:

Disease and related disorder management, Oregon Processed Vegetable Commission, Processed Vegetable Production, Pest management, Willamette Valley, Broccoli, Cauliflower