Vegetable Bacterial Diseases in Turkey

Turkey ranks fourth in world vegetable production while production of many vegetables is in the top three. In the last two decades, bacterial disease agents were determined by different identification (biochemical, physiological, morphological, serological and molecular) in some vegetables and seeds. In the major vegetable production regions, bacterial pathogens have been isolated from tomato, bean, mushroom, cauliflower, cabbage, broccoli, Brussels sprouts, lettuce, potato, pepper, pea, carrot and cucurbits. It was possible to protect from and prevent diseases through phytosanitary measures, good agricultural practices and good manufacturing practices during cultivation, harvest, storage, transport, and marketing. In some studies, for disease management, reactions of plant varieties were studied against bacterial pathogens, and promising varieties were obtained. Classic, physical and chemical applications, systemic acquired resistance (SAR) inducers, plant extracts and essential oils also have been successful at different levels for bacterial diseases. Plant growth-promoting rhizobacteria (PGPR) were isolated from the rhizosphere and phyllosphere of these related plants, and those bacteria showed successful results in both preventing disease and plant growth. Biological control agents like Pseudomonads and Bacillus spp. were used for controlling vegetable bacterial diseases. These databases of vegetable bacterial disease in Turkey are important, and epidemics and major economic losses can be successfully prevented by applying different control methods. _____________________________________________________________________________________________________________