Bacterial blight (barley)
Bacterial blight is a disease of barley caused by the bacterial pathogen Xanthomonas campestris pv. translucens (syn. X. translucens). It has been known as a disease since the late 19th century. It has a worldwide distribution.
The disease is characterized by small, pale green spots or streaks which soon appear water-soaked. The lesions expand and then appear as dry dead spots. The lesions elongate into linear streaks which may eventually extend the full length of the leaf. Lesions rarely occur on the leaf sheath or culm. In severe infections, a milky gray exudate may be squeezed from the cut end of leaf exhibiting symptoms.
This disease is caused by a common bacterium that persists in soil and water and is spread by wind-driven rains. The bacteria overwinters on crop residue, seed, fall-sown cereals, and perennial grasses. Spring infection may result from any of these sources. Subsequent infections are spread by splashing of bacterial ooze by rain drops, plant to plant contact and insects.
Bacterial blight develops on the upper leaves of during periods of cool, wet weather, after the plants have reached the boot stage. Leaf blight is associated with high relative humidity, wet weather, and cool spring temperatures (15-25 degrees C or 60-75 degrees F). Warm, dry weather stops the disease and new emerging leaves may be relatively free of bacterial infection.
- Bacterial blight (Canada: Manitoba)
- Bacterial blight (US: Idaho)
- Bacterial blight (US: North Dakota)
- Mathre, D.E. (1997). Compendium of barley diseases. American Phytopathological Society. pp. 120 pp.
- Martens, J.W.; W.L. Seaman; T.G. Atkinson (1984). Diseases of field crops in Canada. Canadian Phytopathological Society. pp. 160 pp.