Managing Bacterial Diseases of Tomatoes and Peppers

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PROCEDURES

It was not possible to obtain a seed lot that was known to be infested with C. michiganensissubsp.michiganensis. We obtained commercial seed of a variety in which growers had previously seen bacterial canker, which was designated Geneva. Four hundred seeds from the Geneva seed lot were subjected to the following seed treatments and sent to the seed testing facility at the Geneva Experiment Station to determine percent germination:

• Hot water - 52^oC for 20 minutes - immediately cooled in room temperature water - germination tested on wet seed

• Hot water - 52^oC for 20 minutes - immediately cooled in room temperature water - germination tested on seed air dried at room temperature for 1 week

• Hydrochloric acid - 0.86% HCl acid bath for 1 hr. and rinsed in water

• Untreated control

Additional seeds from the Geneva lot were subjected to 3 additional seed treatments, planted in the greenhouse and transplanted into the field. The greenhouses used to produce the transplants were located at the Geneva Experiment Station and have no prior history of bacterial canker.

These treatments were not tested in the seed lab for germination:

• Sodium hypochlorite — 10%

• Actigard

• Hydrochloric acid — 1.5% HCl acid bath for 5 hr. and rinsed in water

Foliar and soil treatments that were included in the field study were:

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