DISEASE: Almond leaf scorch
HOST: Almond
Light brown necrotic (scorched) areas on curling leaves.
Almond leaf scorch | Almond
DISEASE: Almond leaf scorch
HOST: Almond (Prunus dulcis)
PATHOGEN: Xylella fastidiosa
SOURCE: W. Sinclair
DISEASE: Almond leaf scorch
HOST: Almond
Dying almond trees with scorched appearance. Initial symptoms are marginal chlorosis, usually late in the year. Scorch often is first noted at leaf tips, symptoms worsen, and terminal branches may die.
Almond leaf scorch | Almond
DISEASE: Almond leaf scorch
HOST: Almond (Prunus dulcis)
PATHOGEN: Xylella fastidiosa
SOURCE: R. Davis, M. Davis
DISEASE: Bacterial shoot blight
HOST: Tea
Leaves with reddish brown spots.
Bacterial shoot blight | Tea
DISEASE: Bacterial shoot blight
HOST: Tea (Camellia sinensis)
PATHOGEN: Pseudomonas syringae pv. theae
SOURCE: M. Goto
DISEASE: Pith necrosis
HOST: Geranium
Geranium with wilted, yellow necrotic leaves.
Pith necrosis | Geranium
DISEASE: Pith necrosis
HOST: Geranium (Pelargonium sp.)
PATHOGEN: Pseudomonas corrugata
SOURCE: A. Magyarosy, D. Thomas
DISEASE: Pith necrosis
HOST: Geranium
Pitted and hollow stems, one of the disease symptoms.
Pith necrosis | Geranium
DISEASE: Pith necrosis
HOST: Geranium (Pelargonium sp.)
PATHOGEN: Pseudomonas corrugata
SOURCE: A. Magyarosy, D. Thomas
DISEASE: Pith necrosis
HOST: Geranium
Discolored stem caused by systemic infection of the pathogen.
Pith necrosis | Geranium
DISEASE: Pith necrosis
HOST: Geranium (Pelargonium sp.)
PATHOGEN: Pseudomonas corrugata
SOURCE: A. Magyarosy, D. Thomas
DISEASE: Pith necrosis
HOST: Tomato
Cracked, dry, hollow stems with internal necrosis.
Pith necrosis | Tomato
DISEASE: Pith necrosis
HOST: Tomato (Lycopersicon esculentum)
PATHOGEN: Pseudomonas corrugata
SOURCE: A. Alvarez
DISEASE: Pith necrosis
HOST: Tomato
External necrotic stem tissues. Initial symptoms include chlorosis of young leaves. Wilting may occur when disease is severe.
Pith necrosis | Tomato
DISEASE: Pith necrosis
HOST: Tomato (Lycopersicon esculentum)
PATHOGEN: Pseudomonas corrugata
SOURCE: K. Natsuaki, M. Goto