DISEASE: Bacterial leaf scorch
HOST: Pecan
Pecan with necrotic scorched leaves with distinct dark lines between healthy and diseased tissues.
Bacterial leaf scorch | Pecan
DISEASE: Bacterial leaf scorch
HOST: Pecan (Carya illinoinensis)
PATHOGEN: Xylella fastidiosa
SOURCE: T. Brenneman
DISEASE: Bacterial leaf scorch
HOST: Sycamore
Sycamore with scorched leaves and dieback of small branches.
Bacterial leaf scorch | Sycamore
DISEASE: Bacterial leaf scorch
HOST: Sycamore (Platanus occidentalis)
PATHOGEN: Xylella fastidiosa
SOURCE: W. Sinclair
DISEASE: Bacterial leaf scorch
HOST: Sycamore
Close-up of scorched leaves.
Bacterial leaf scorch | Sycamore
DISEASE: Bacterial leaf scorch
HOST: Sycamore (Platanus occidentalis)
PATHOGEN: Xylella fastidiosa
SOURCE: W. Sinclair
DISEASE: Brown rot (Bacteral wilt)
HOST: Potato
Wilted, stunted plants with yellowing foliage.
Brown rot (Bacteral wilt) | Potato
DISEASE: Brown rot (Bacteral wilt)
HOST: Potato (Solanum tuberosum)
PATHOGEN: Ralstonia solanacearum
PATHOGEN SYNONYM: Pseudomonas solanacearum
SOURCE: D. P. Weingartner
DISEASE: Brown rot (Bacteral wilt)
HOST: Potato
External symptoms of the disease.
Brown rot (Bacteral wilt) | Potato
DISEASE: Brown rot (Bacteral wilt)
HOST: Potato (Solanum tuberosum)
PATHOGEN: Ralstonia solanacearum
PATHOGEN SYNONYM: Pseudomonas solanacearum
SOURCE: D. Thurston
DISEASE: Brown rot (Bacteral wilt)
HOST: Potato
Tubers with distinct grayish brown rings and bacterial ooze from vascular tissues.
Brown rot (Bacteral wilt) | Potato
DISEASE: Brown rot (Bacteral wilt)
HOST: Potato (Solanum tuberosum)
PATHOGEN: Ralstonia solanacearum
PATHOGEN SYNONYM: Pseudomonas solanacearum
SOURCE: A. Hayward
DISEASE: European stone fruit yellows
HOST: Almond
The disease causes yellowing and rolling of leaves (right). Leaves become thick and rough in texture. Healthy leaves (left).
European stone fruit yellows | Almond
DISEASE: European stone fruit yellows
HOST: Almond (Prunus dulcis)
PATHOGEN: 'Candidatus Phytoplasma prunorum'
PATHOGEN SYNONYM: Phytoplasma Apple proliferation group
SOURCE: E. Seemueller