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Extension > Garden > Commercial fruit and vegetable production > Plant diseases > Bacterial spot of tomato and pepper

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Bacterial spot of tomato and pepper

Anna Johnson, Michelle Grabowski and Angela Orshinsky

Importance

Bacterial spot of tomato can be a devastating disease when the weather is warm and humid. The disease can affect all aboveground parts of the plant – stems, petioles, leaves, and fruits. Fruit spots commonly result in unmarketable fruit, not only for fresh market but also for processing because the spots make the fruit difficult to peel.

M. Grabowski, UMN Extension

Tomato fruit infected with bacterial spot

Pathogen

Four closely related bacteria: Xanthomonas vesicatoria, X. euvesicatoria, X. gardneri, and X. perforans.

Host range

Different strains infect either tomato, pepper or both crops.

Identification

M. Grabowski, UMN Extension

Bacterial spot on tomato leaves

M. Grabowski, UMN Extension

Bacterial spot on pepper leaves

M. Grabowski, UMN Extension

Tomato fruit infected with bacterial spot

Signs and symptoms

Environment

Biology and disease cycle

Management

Resistant varieties

Varieties with resistance to bacterial spot are available. There are many varieties of bell pepper and hot pepper with resistance to bacterial spot. A few tomato varieties with resistance are available.

Cultural control

Chemical control

Pesticides are available to protect tomatoes and pepper from bacterial spot. Applications should be made when environmental conditions favor disease to be the most effective and repeated according to label instructions. For a current list of pesticides for bacterial spot management visit the Midwest Vegetable Production Guide.

2016

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