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Abstract

Research monitoring bacterial spot of pepper and tomato (caused by Xanthomonas campestris ρ v. vesicatoria) in Barbados over the past 11 years has shown a shift from copper- resistance to zinc-resistance in the pathogen population. This observation parallels a change from copper to zinc formulations as the main chemical control agents of bacterial spot. This paper addresses a strategy for chemical control of bacterial spot.

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