Foot rot of chickpea

The disease known as foot rot is caused by the fungal pathogen Phacidiopycnis padwickii. This fungus primarily attacks the root system and the lower stem of host plants, leading to severe physiological dysfunction and often causing plant death in the early stages of development.

The disease is a significant concern for chickpea producers worldwide. Additionally, reports indicate that this pathogen can affect other crops, including rice and sweet potato, causing root decay and inhibiting the development of the vascular system required for nutrient transport.

Typical symptoms include the browning and necrosis of the crown and root tissues. Infected plants often exhibit wilting, chlorosis of the foliage, and eventual stunting. In advanced stages, small black fruiting bodies or sclerotia of the fungus may be visible on the necrotic tissues of the stem base.

The development and spread of Phacidiopycnis padwickii are favored by warm soil temperatures and fluctuating moisture levels. The fungus survives in infested crop debris and can remain viable in the soil for several seasons, facilitating infection in subsequent crops if the rotation is not managed properly.

Effective control measures focus on an integrated approach:

• Seed treatment with appropriate systemic fungicides.
• Strict adherence to crop rotation cycles (3–4 years).
• Utilization of resistant or tolerant cultivars.
• Management of soil health and drainage to reduce plant stress.

Preventive agricultural practices are the cornerstone of limiting the economic impact of this disease. By reducing the primary inoculum source in the soil and ensuring vigorous crop growth through balanced fertility, farmers can significantly lower the risk of widespread infection within their fields.