The possibility of tomato infection by a pathogen exists throughout the entire growing period. When seedlings are damaged, further development is hampered and the plants have a depressed appearance.

The disease manifests itself locally. On leaf blades, leaf petioles, and stems, small, up to 3 mm, watery, almost black, irregularly shaped spots develop, which are limited by a narrow chlorotic halo.

On young leaves, spots are subject to necrosis, with simultaneous perforation of the center. At times, the spots merge and spread to the vein area. Severely damaged leaves quickly change color to yellow and fall off.

Specific signs of exposure to bacterial black spot are the appearance of dark spots with a watery halo on green fruits. As the infection progresses, they grow and become depressed. The epidermis along the periphery of the spots cracks, and they turn into scabs. Tissues in the immediate vicinity of damage become watery, and rot penetrates deeply into them.

Morphology

The causative agent of the disease is an aerobic, gram-negative bacterium. It is represented by mobile monotrichial capsule-forming rods, 0.6-0.7x1.0-1.5 microns in size.

On rainfed soil, the bacterium forms yellow, round, slimy, shiny, smooth colonies with smooth edges.

In addition to tomatoes, the pathogen affects peppers. Moreover, it is divided into three pathotypes: pepper, tomato and pepper-tomato. The tomato pathotype is differentiated into three races.

Biology

The main sources of infection are the remains of diseased plants and seeds. The pathogen persists in stems and roots until they are completely decomposed. Directly in the soil, outside of plant residues, the bacteria lose their viability within a few days.

The bacterium is transmitted by the seeds of tomatoes and weeds. The possibility of its resistant development on a wide range of weeds and asymptomatically or epiphytically on tomatoes is noted.

Bacteria remain viable on seeds for 1.5 years. It is in this way that the infection spreads to new areas. The pathogen cannot penetrate inside the seeds and survives only on their surface.

In young fruits, up to 2.5 cm in diameter, the infection penetrates through mechanical damage, and into leaves through stomata or damaged hairs of the epidermis of fruits and leaves. Bacteria quickly spread throughout the intercellular spaces. The incubation period lasts three to six days on leaves and five to six days on fruits.

The spread and development of the disease on tomatoes depends on the timing of planting seedlings in open ground. The later the seedlings are planted, the more intense the infection develops. The optimal temperature for colony growth is +25°C-+30°C. Death is observed at +56°C. The pathogen is noted to be resistant to low temperatures and drying.

Intensive development of the disease is observed in cold and damp conditions. Dry and hot weather limits the development of the disease. The impact of infection is especially dangerous during the period of intensive fruit growth. Mature people are not affected.

Bacterial plant diseases are caused by single-celled organisms that enter tissues through stomata and pores. Some diseases such as blossom end rot, wet rot, bacterial canker and vascular bacteriosis can enter plants through fresh lesions.

Tomatoes, potatoes and cucumbers are most often affected by bacterial diseases; onions and lily crops are often susceptible to infections. Pumpkin plants mainly suffer from brown spot and viral mosaic.

Externally, the disease manifests itself in the form of rot, oily spots on the leaves, which then turn brown or black and die. Most often, the infection spreads through infected seeds and is also carried by insects.

In this article you can see photos of blossom end rot and other diseases caused by bacteria, as well as read their descriptions. In addition, you will learn how to deal with blossom end rot of tomatoes, potatoes and other plants.

Tomato blossom end rot and photo of the disease on tomatoes

Tomato blossom end rot affects only the fruits of nightshade crops in open and closed ground. A sign of the appearance of this disease are dark spots that gradually increase in size.

Pay attention to the photo of blossom end rot on tomatoes - the spot on top may be hard, as if leathery to the touch.

The appearance of bacterial rot is usually a sign of a lack of moisture or a sharp fluctuation in the water regime, for example, with rare but abundant watering. Blossom blossom can be caused by a lack of calcium or too much magnesium in the soil.

How to deal with blossom end rot of tomatoes in the garden

You can fight blossom end rot of tomatoes using chemicals: before sowing the seeds, they should be treated with a 0.2% solution of copper sulfate, at the rate of 2 g per 1 liter of water, or with a 0.5% solution of potassium permanganate, at the rate of 5 g for 1 liter of water. The seeds must be soaked in any of the solutions for 24 hours, then rinsed with water and dried. Regular watering and adding the missing ones will help protect vegetable crops from infection.

During periods of strong growth, crops should be sprayed with a 1% solution of calcium nitrate or 0.5% calcium chloride, at the rate of 50 g per 10 liters of water. Spraying should be done 1-2 times a week. Plant tomatoes in the same place no earlier than after 3 years.

Black bacterial spot of tomatoes and control methods

Black bacterial spot of tomatoes is characterized by the appearance of small spots in the form of dots. Pepper crops can also get this disease.

Infected plants develop round, watery spots up to 1-2 mm in diameter. In the center of the spots, the fruit tissue turns black, around them it turns yellow. On petioles, stems and leaves, the spots have an oblong shape. In mature plants, spots appear along the edges of the leaves. The fruits are covered with dark convex dots, then the dots become spots 6-8 mm in diameter. After a few days, the disease affects the entire plant.

The development of this disease is facilitated by heavy and frequent rains, which cause high humidity in the air and soil.

To protect plants from bacterial black spot, only healthy fruits should be selected for seeds. The main measure to combat black bacterial spot of tomatoes is to burn plant debris from diseased plants. Tomato seeds can be planted in their original place only after 3 years.

Black bacterial spot does not affect only mature tomato fruits.

Bacterial cancer and its carriers

Bacterial canker affects nightshade crops mainly when they are grown indoors. The disease often manifests itself in 2 forms:

• unilateral wilting of plants, observed after cracking of the stem (this type of bacterial cancer affects the plant’s conducting system);
• spotting on fruits, leaves, stems (this form of the disease leads to the death of areas of plant tissue).

In the second form of bacterial cancer, unsightly-shaped fruits are formed, which are covered with white spots with dark cracks in the center of each spot. The seeds in such fruits acquire a dark shade and become unsuitable for sowing. Dark cracks and stripes appear on the leaves of the affected plant. After some time, the disease takes over the entire plant, which leads to its death.

The carriers of bacterial cancer are bacteria that spread with rainwater, insects, and penetrate the plant through mechanical damage. Hot and humid weather favors the development of the disease. The bacteria can survive in seeds and plant debris for 2 years.

To protect plants from bacterial cancer, only seeds of healthy fruits should be used. Before planting, the seeds should be treated by soaking in a 65% solution of fenthiuram, at the rate of 4 g per 1 liter of water, for 30-40 minutes. Then the seeds are washed and dried. To prevent the disease, you should follow the rotation of vegetable crops in the garden.

If the plant is grown indoors, the soil should be changed regularly or disinfected, and resistant varieties should be used for planting.

Bacterial potato disease: wet rot

A bacterial potato disease such as wet rot appears only in potatoes during storage of their tubers. When affected by this disease, the tuber softens and moisturizes, turning into a mucous mass of dark brown or pink color with an unpleasant odor. In storage, wet rot most often affects tubers with high air humidity and sudden temperature changes. The development of the disease is promoted by hypothermia or freezing of tubers, as well as mechanical damage.

To protect potatoes from wet rot, you should carefully select tubers for storage and do not place infected tubers next to healthy ones. Only healthy potatoes should be used for planting. Also, one of the methods of protecting potatoes from wet rot can be maintaining optimal temperature conditions in the storage.

Vascular bacteriosis and protection of cruciferous crops

This disease affects all types of cabbage, as well as turnips and radishes. Its characteristic feature is yellowing and wilting of the leaves.

The disease affects the vascular system of the plant, so a network of blackened vessels appears on diseased leaves. The leaves dry out quickly and crumble easily. When cabbage crops are damaged in the early stages of development, head formation does not occur. The development of the disease is facilitated by a long rainy period and dense planting. The pathogen can survive on seeds and plant debris.

To protect cruciferous plants from vascular bacteriosis, seeds should be disinfected before sowing, alternating crops on the site, planting plants in their original place no earlier than after 3 years.

Autumn digging of the soil, as well as planting cruciferous seedlings in the early stages, can help against vascular bacteriosis.

Brown spot and viral mosaic of pumpkin crops

The disease is caused by a special type of bacteria that mainly affects the leaves of pumpkin crops. The main symptom of spotting is the appearance of brown spots of angular or round shape with a light center. After some time, the plaque begins to turn black as fungal spores form. When severely affected, the disease causes leaf tissue to die.

Bacteria persist on plant debris and spread with water during irrigation, with insects and gardening tools. The development of the disease is facilitated by sharp temperature fluctuations.

To prevent brown spot in open ground conditions, you should destroy plant debris, thoroughly wash garden tools after each use, loosen the soil and follow the watering regime without over-wetting the soil. In protected soil conditions, all of the above measures should be carried out, as well as ventilation of greenhouses. It is recommended to treat the leaves and stem of a diseased plant with 1% bleach.

Bacterial disease of cucumbers: wilting

Bacterial wilt is a disease of cucumbers that affects leaves, stems and fruits. This disease also affects cucurbit crops such as melons and zucchini. The virus is characterized by the appearance of light yellow spots without a border, which gradually cover the entire leaf blade, petioles and stem, causing drying out and then death of the plant.

Infected plants contain a sticky substance that stretches into threads when the stem is cut. The development of the disease is promoted by high air temperatures. The source of bacterial wilt is soil and plant debris.

To protect pumpkin crops in the early stages of development, wild plants of the pumpkin family growing near garden crops should be destroyed. The most effective method of combating this disease is the timely destruction of insects that carry the disease.

Viral mosaic affects the leaves of pumpkin crops at all stages of growth. The main symptom of the disease is the mosaic nature of the leaves, that is, the alternation of light green and dark green areas on them, as well as yellow and brown spots. When severely affected by viral mosaic, the leaves become deformed, becoming wrinkled and covered with swellings. The disease also causes growth inhibition and shortening of internodes. The fruits become mosaic and lose their taste. The source of infection can be plant debris, seeds of diseased plants, as well as weeds and legumes. The carrier of the disease is aphids.

The development of the virus occurs during the growing season in warm, dry weather. For prevention purposes, pumpkin crops should be sprayed with insecticides - this helps reduce the harmfulness of the disease. You should try to avoid placing cucurbits near old crops of plants of the same family, as they may be infected with viral mosaic. Weeds, plant debris and fruits affected by the virus should also be destroyed.

Bacterial rot of onions and lily crops

Bacterial rot of onions appears during the growing season of sets, as well as on the seeds of lily crops and causes yellowing and wilting of the leaves. The disease also affects root crops, the tissue of which turns into a slimy substance. On the testes, the arrows begin to turn yellow and wither; on the bulbs, signs of bacterial rot are detected only in a longitudinal section - soft, rotten brown pulp is noticeable under the healthy scales. After 2-3 months, such bulbs completely rot and emit an unpleasant odor.

Bacterial rot appears on weakened plants. The development of bacterial rot of bulbs is promoted by sunburn, sudden changes in temperature, as well as storing onions in a humid environment. If a root crop is infected in the soil, rot first appears on the tail part of the plant. Crops infected with the disease usually wilt quite quickly.

In order to protect plants from bacterial rot, only healthy planting material should be used. Harvesting is carried out only in dry sunny weather. Before storing, onions are dried for 7-10 days in the sun. When trimming dry feathers, a neck of 3-5 cm in size should be left. Food onions are stored at a temperature of 1-3 C and a relative humidity of 75-80%, and mother bulbs - at a (bacterial) temperature of 2-5 ° C and a humidity of 70-80% .

Early ripening varieties of onions and garlic are least susceptible to bacterial rot.

To combat bacterial rot, the heads of onions and garlic can be pickled with various solutions and suspensions, which are sold in specialized stores.

Pathogen: Xanthomonas vesicatoria (ex. Doidge)Vauterin et. al.

Maliciousness. The disease is most harmful in years with high humidity. In greenhouses, after steaming and changing the substrate, the harmfulness of bacteria decreases, however, young leaves and parts of fruits can be affected in the spring and summer; in open ground - in summer. In addition to the reduction in the total amount of harvest, which can reach 50%, the commercial quality of the fruit deteriorates. In open ground, the disease is widespread in southern regions, such as: Krasnodar Territory, Rostov Region, and the Republic of the North Caucasus.

Symptoms of black bacterial spot of tomato

When a tomato is infected with black bacterial spot, the plants develop worse and take on a depressed appearance. The disease can appear on the plant throughout its life. The disease manifests itself in the form of small watery pinpoint spots on: cotyledons, leaves, petioles, stems and fruits. Over time, the spots turn black and acquire a round or irregularly angular shape measuring 1-2 mm, surrounded by a yellow border. With intense damage, the spots merge, the leaves turn yellow, and the seedlings may die.

As a rule, in adult plants, spots are located along the edges of the leaf lobes. On the stems, spots that look like sores, round or elongated, are black; over time they merge, which gradually leads to the death of the plant. Severe damage to the pedicels can cause massive flower drop. On green fruits, the lesion looks like a scab or convex black dots surrounded by a watery border (unlike). Over time, the spots increase to 6-8 mm, take on the appearance of ulcers, and the border is replaced by a greenish zone. As a result, the tissue under the ulcers rots. Bacteria can be easily detected in the affected tissue.

At an early stage, the symptoms on the fruits are similar to « », which are similar to the symptoms of Clavibacter michiganensis, but differ in their convex shape.

The spots that form on newly ripening fruits are usually smaller and more superficial; later the tissue under the spot rots. Ripe fruits, as a rule, are not infected with black bacterial spot; this may be explained by the acidity of the juice, which is unfavorable for bacteria.

Black bacterial spot of tomato photo

Biology of black bacterial spot of tomato

Gram-negative non-spore-forming aerobic rods, size 0.6-0.7×1.0-1.5 microns, have one polar flagellum. They are found both singly and in pairs and even in chains. They withstand drying and can withstand low temperatures for a long time.

Colonies on agar are round, translucent, yellow; on potatoes - abundant, yellow, viscous. A thin film, slight turbidity and a straw-yellow ring form in the broth.

The favorable temperature for the development of bacterial colonies is 25-30°C; death occurs at a temperature of 56°C. Bacteria can withstand low temperatures. Capable of developing in a wide pH range from 5.1 to 8.3.

Xanthomonas vesicatoria does not penetrate inside the seeds, but infects them superficially. The pathogen enters the leaves through stomata or through damaged hairs of the epidermis of leaves and fruits. Penetration into fruits occurs through mechanical damage, usually up to 2.5 cm in diameter. After penetration, the bacteria spread through the intercellular spaces of the mesophyll and in the parenchyma. The incubation period for the development of the disease depends on temperature and is 3-6 days, on fruits 5-6 days.

Primary and secondary infection of plants occurs not only in conditions of high air humidity, but also in the presence of droplets of moisture on the plants.

Sources of infection. The infection persists on the seeds and remains of diseased plants. In stems and roots, bacteria can remain viable even when they are completely decomposed. However, without the presence of plant residues, the bacteria lose their viability after a few days.

Also, the primary source of infection can be seeds obtained from diseased fruits. It has been proven that bacteria on seeds remain viable for up to 1.5 years. If the disease has been present on the farm for several years, the seed material is a secondary source of infection. However, the pathogen is usually introduced to new areas with seeds.

Plants are reserves. The pathogen can survive on the following plants: potatoes, tobacco, shag, eggplant, pepper, nightshade, dope, henbane, datura, physalis. Resistant varieties have not yet been developed.

Protective measures against black bacterial spot of tomato

Preventive actions:

• TMTD seed dressing;
• Before sowing, untreated seeds are treated with the bacterial preparation Planriz and the seedlings are sprayed with it;
• After harvesting, it is necessary to destroy plant residues;
• if a disease occurs, at the end of the growing season, disinfect the contaminated soil or completely change it;
• return of nightshades to their original place no less than a year later;
• culling of diseased seedlings;
• maintaining an optimal hygrothermal regime for plants in the greenhouse.

Biological agents. It is important to treat the seeds with, for example, Fitolovin-300, and also to spray the plants with a 0.2% suspension of this drug. Many years of experience show that spraying with bacterial preparations is quite effective. Bacterial preparations such as: Planriz, Baktofit, Fitosporin-M, Gamair.

Chemicals. It is recommended to treat the affected plants with 1% Bordeaux mixture or its substitute preparations (0.4% XOM working solution). When spotting occurs annually, you should spray not only the seedlings with one of the above-mentioned preparations 1-2 times, but also the plants planted in a permanent place twice or thrice at intervals of 10-14 days.

Spraying with Kartotsid is carried out 3-4 weeks after emergence, with subsequent repetitions after 10-14 days.

Bacterial black spot is a serious disease caused by the gram-negative rod-shaped bacterium Xanthomonas vesicatoria. It mainly affects tomatoes and sweet peppers.

Symptoms of black bacterial spot

Initially, small spots of olive color appear on the leaves, oily in appearance, only about 1-2 mm in diameter. Quite quickly they darken and spread, covering all larger parts of the leaf and stems. All above-ground parts of the plant are affected: leaf petioles, sepals, stalks, tomatoes and peppers. The spots do not merge into large and dark ones, as with late blight, but rather look like a black rash.

The maximum size of one lesion is 5-6 mm, without a light border. As the fruits grow, spots also appear on them, their number increases, by this time the stems and leaves seem to be covered with scabs. Due to malnutrition, the fruits do not ripen, and the leaves gradually dry out and fall off. Yield losses can be 90-100% - rotting of the fruit tissue occurs under the spots. Loss of leaf mass from 50 to 100%.

How does infection occur?

The causative agent of black spot can persist on the seeds of tomatoes and peppers if they have not been disinfected (it is enough to soak the seeds in hot water for 20 minutes at 60°C, or use a disinfectant). Previously, it was believed that the bacterium does not penetrate through the seed coats into the seed but remains on the surface, which is why a great role is given to the prevention of diseases in the pre-sowing period. However, it has already been proven that the pathogen can infect the seed from the inside.

The bacterium penetrates into the leaves during the vegetative development of plants, through stomata, cracks, breaks, any mechanical damage, and spreads to the tissues. The period from infection to the appearance of the first symptoms is approximately 3-5 days, a little longer on fruits.

Conditions under which tomato black spot develops

Favorable conditions for the mass development of the pathogenic bacterium:

• high temperature about 25-30°C, at lower or higher temperatures development is inhibited, but does not stop
• humidity above 70-75% and moisture on the leaves are the best conditions for the development and spread of the pathogen

The acidity of the soil does not matter.

Maliciousness

The bacterial pathogen retains its vital activity as long as there is a food source - the tissue of tomatoes or peppers; they survive on the seeds and green remains of the infected plant. On cleanly harvested soil, the pathogen survives no more than 4-5 weeks. Therefore, in central Russia and Siberia, infection of tomatoes occurs mainly through seed material - the bacteria do not survive the winter, and remain on the seeds for up to one and a half years. But in the southern regions of Russia and the Caucasus, harmful bacteria overwinter in organic residues at above-zero temperatures.

Black spot is most harmful in wet and warm seasons; tomatoes and peppers are especially affected in greenhouses and greenhouses, and in the south of Russia in open ground. After the first plant is infected, in the presence of constant moisture (fog, dew, rainy weather), signs may appear after 3 days; within two weeks, the disease spreads to neighboring plants.

Treatment of bacterial spot of tomatoes

Scientists have identified four different phenotypic groups of the pathogen - bacteria of the genus Xanthamonas, all of them are pathogenic, but different strains have only 70% similar DNA, so breeders have not yet developed varieties resistant to bacterial black spot of tomatoes.

It makes sense to generally select varieties that are resistant to other fungal and bacterial infections.

Prevention is of utmost importance. It is necessary to apply seed treatment in the following ways:

• soak tomato seeds for 10-20 minutes in a 3-5% sodium hypochlorite solution (NaCIO), then wash thoroughly with sterile distilled water
• soak the seeds in a 6-8% solution of calcium hypochlorite (Ca (ClO) 2) for 20-30 minutes, wash thoroughly with sterile distilled water
• treat with trisodium phosphate

The first two products are difficult to obtain and are quite toxic; it is easier to use trisodium phosphate.

Trisodium phosphate seed sterilization method

1. Processing of fresh seeds:

You need to rinse the seeds from the pulp by lightly rubbing them with your fingers.

Wear gloves and sprinkle trisodium phosphate granules over the surface of the seeds (the amount is optional). Stir the wet seeds and lightly rub with the granules until the granules dissolve.

1. Processing of dry purchased seeds:

Dilute trisodium phosphate in water at the rate of 12 g of the drug per 100 g of water. Soak the seeds for 1 hour.

After treatment with trisodium phosphate, rinse the seeds very thoroughly in a sieve; you can leave them under running water for 20-30 minutes.

Treatment of internal seed infection of tomatoes is more difficult, but can be achieved with other treatments. For example, seeds can be soaked in a 1% solution of Planriz (1 ml per 1 liter of water) for 6 hours before sowing. Planriz is a biofugicide, the active substance is the bacterium Pseudomonas fluorescens strain AP-33.

Processing tomato and pepper seedlings

It is worth treating tomato and pepper seedlings 1-2 times with a solution of Planriz or Fitosporin-M. Among other biofungicides, Baktofit and Gamair help cope with bacterial spotting. The drug Fitolavin is very effective on tomatoes - it helps to treat not only bacterial black spot, but also bacterial cancer, tomato blossom end rot and other nightshade diseases.

Fitolavin is sold in ampoules (two pieces, 2 ml each) from the manufacturer “Green Pharmacy Gardener” or in 10 ml bottles from “Green Belt”. Prepare a 0.2% solution (2 ml per 1 liter of water), you can soak the seeds in it before sowing for 2 hours. And after germination, carry out two treatments: the first time with the appearance of 3 leaves, the second - after two weeks. In total, you can spray vegetable seedlings three times. The waiting period for Fitolavin is quite short - about 3 days.

14.03.2017

Bacterial blight of tomato is common in all regions where the crop is grown. In Russia, it often affects tomatoes and peppers in the North Caucasus region, Altai Territory, Voronezh, Chita and some other regions. According to K.P. Kornev, during epiphytoty years, up to 70% of plants are affected by spotting. It reduces both the yield and the quality of the fruit. Spotting never causes such harm as, but it is still worth taking it into account when planning preventive measures.

Biology of the pathogen

The causative agent of bacterial spot is the bacterium Xanthomonas vesicatoria. In materials on tomato diseases, it may also be referred to as Xanthomonas campestris var. vesicatoria. To date, at least three races have been known and described.

Signs of illness

Bacterial spot affects all parts of the tomato.

On the leaves

The development of the disease usually begins on young leaves. At first, the lesion appears as dark, moisture-saturated round spots, usually less than 3 mm in diameter. Over time, the spots enlarge and become angular. The leaf tissue in them looks saturated with fat. The central part of the spot becomes translucent, and a narrow black border forms around the spot. Subsequently, the affected area dries out and cracks: a yellow border may appear around it.

With high air humidity, the disease may not manifest itself quite typically. Under such conditions, the leaf appears diseased as a whole. The disease, however, does not lead to leaf death.

On the fruits

First, small raised black spots appear on the fruit, sometimes with an oily-looking white border. As the disease develops, the diameter of the spots increases to 4...5 mm, they acquire a brown color and a finely scaly surface. The spots may have raised edges and a depression in the center, or they may be raised entirely.

Secondary infection often develops in the affected areas.

Routes of infection and development conditions

The causative agent of bacterial spot of tomato can survive on plant debris, weeds and on the surface of seeds. Unlike bacterial spotting of tomato fruits, for which the infectious origin on the surface of the seeds is not significant, for bacterial spotting this is the most important source. In the soil, the pathogen dies immediately after decay of plant residues, and in seeds the infection can persist for up to 10 years. In addition, infection on the surface of seeds affects seedlings and very young plants.

The pathogen has practically no opportunity to penetrate through healthy leaf integument. Infection almost always penetrates in places of mechanical damage from insects, equipment, grains of sand flying with the wind, etc. The presence of liquid moisture, high air humidity and a temperature of 24 to 30 degrees are favorable for the development of infection.

Prevention measures

1. Growing resistant varieties (for example, the Liana variety) can completely solve the problem. However, it is known that due to high racial variability, resistant varieties and hybrids become susceptible relatively quickly.
2. Treating tomato seeds before sowing prevents damage to seedlings.
3. Incorporation of plant residues into the soil, weed control and thoughtful crop rotation (however, the latter is difficult when growing tomatoes in the country) can reduce the risk of disease development and reduce damage.
4. Drip or furrow irrigation reduces the risk of plant damage.

Chemical protection

1. Seminis guidance notes that treatment with other copper-containing fungicides provides moderate protection.
2. It is strictly not recommended to use antibiotics from a pharmacy to combat bacterial diseases of tomato and other crops. Antibiotics will inevitably end up in ripe tomatoes, and in unpredictable (as far as I know, there is no such data) quantities. Taking antibiotics can lead to changes in the composition of the intestinal microflora and temporary digestive disorders. In addition, such uncontrolled use of drugs leads to the emergence of strains of microorganisms resistant to them (including pathogens).
3. In 2010, the Timiryazev Academy conducted a study on the effectiveness of various microbial preparations as a means of preventing black bacterial spot of tomato. The drugs "Larixin", "Gamair" and "Narcissus" turned out to be ineffective. The effectiveness of use has been proven only for the drug “Bion”, but it is not in the Russian catalog of plant protection products.
4. The article talks about the use of two drugs. One of them is “Fitolavin”. I don't have the data, but I suspect it may be effective if used at the first sign of illness.

1. "Manual of Tomato Diseases" edited by Brad Gabor, Seminis, 1997.
2. K.P. Kornev, E.V. Matveeva and others “Black bacterial spot of tomatoes in Russia”, “Protection and quarantine of plants”, 2010
3. Shalamzari Abdorrahman Motamedi, Jalilov Fevzi Seid-umerovich “The influence of biopesticides and resistance inducers on the development of bacterial diseases of tomato”, News of the Timiryazev Agricultural Academy, 2011.
4. Bykova G.A., Belykh E.B. “Features of the protection of vegetable crops in greenhouses from bacteriosis,” magazine “Plant Protection and Quarantine,” 2011.