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Integrated control of garlic white rot
Garlic white rot is one of the most common diseases affecting garlic during its growth period. It thrives in low temperatures and high humidity, typically when the temperature is below 20°C and the relative humidity exceeds 90%. This condition makes the disease especially prevalent during the rainy season. Garlic planted in thin or continuously cropped areas is more susceptible to infection, leading to a higher risk of outbreaks. On the contrary, high temperatures and low humidity are not favorable for the development of this disease.
In the early stages, symptoms appear as yellowing at the tips of outer leaves, which then gradually spread to the leaf sheaths or inner leaves. The plant becomes weak, stunted, and turns yellow or withers completely. When infected plants are pulled out, blackened and rotten bulbs can be observed. In severe cases, the entire garlic crop may die.
This disease primarily affects the leaves, leaf sheaths, and bulbs, significantly reducing both yield and quality. Therefore, it is crucial to implement effective control measures in garlic cultivation. A comprehensive approach includes several key strategies:
First, seed treatment before planting plays an essential role in preventing initial infections. Garlic seeds should be treated with either 50% carbendazim wettable powder or 50% thiophanate-methyl wettable powder. For every 50 kg of garlic seeds, mix 500 grams of the fungicide in 3–5 liters of water and evenly spray the seeds. Afterward, dry them thoroughly before sowing.
Second, crop rotation is vital. Since garlic white rot is a soil-borne disease, continuous cropping increases the likelihood of infection. To prevent this, garlic should not be planted in the same area for at least 3–4 years. Instead, it should be rotated with non-garlic crops such as legumes or cereals.
Third, proper field management is important. Practices like top-dressing, loosening the soil, and hilling up help promote healthy growth and enhance resistance to disease. Infected plants should be removed immediately and burned outside the field to avoid spreading the pathogen. Additionally, fertilizers should be applied carefully to avoid reintroducing pathogens into the soil.
Lastly, chemical control methods are often necessary. Fungicides such as 50% carbendazim WP diluted 500 times, 50% thiophanate-methyl WP diluted 600 times, or 20% CK diluted 5000 times can be used. Alternatively, 75% Garlic Leaf Green WP diluted 1500 times at a rate of 50–60 kg per hectare can be sprayed. Applications should be repeated every 7–10 days for two consecutive times. Another option is using 75% Garlic Leaf Green WP at 1000–1500 times dilution or 50% acetaminophen wettable powder at 1000–1500 times, applied to the rhizomes. This method is generally more effective than foliar spraying.
By combining these preventive and control measures, farmers can significantly reduce the occurrence and impact of garlic white rot, ensuring better yields and healthier crops.