Pea Phytophthora root rot

The causative agent of the disease is the oomycete Phytophthora pisi, which belongs to soil-borne pathogens. This disease primarily affects the root system and the crown of the pea plant, leading to the development of rot, which significantly inhibits the vitality of the crop.

The main host for this pathogen is the pea (Pisum sativum). The disease is particularly dangerous for young seedlings, although under favorable conditions for the fungus, the pathogen can attack plants at any stage of the growing season, especially in regions with high soil moisture.

Early symptoms include yellowing and wilting of lower leaves, accompanied by browning and rotting of the taproot and root collar. Upon closer inspection, the affected tissues appear soft and discolored. In high humidity, a sparse, barely visible growth may appear on the surface of the lesions.

The development of Phytophthora pisi is favored by waterlogged soil, prolonged rainfall, and cold springs. The pathogen survives in the soil as oospores, which are highly resistant to adverse environmental conditions. Infection occurs via soil moisture when roots come into contact with the fungus's zoospores.

The economic impact of the disease includes reduced plant stands, impaired photosynthesis, and weakened overall plant vigor. Infected fields produce significantly lower yields, and severe infestations can lead to total crop failure. Protection strategies include strict crop rotation, improving soil drainage, using certified disease-free seeds, and applying fungicidal seed treatments.