How do you recognize tomato bacterial wilt

Bacterial wilt, also known as bacterial wilt, is one of the main diseases of solanaceae vegetables.Tomato bacterial wilt belongs to pseudomonas in the bacterial classification.The main symptom is that the stems and leaves remain green, but the plant has passed the wilting stage and eventually dies.In the early stage of disease onset, normal appearance was observed when the temperature was lower in the morning and evening, and wilting was observed when the temperature was high at noon.At the root of the diseased stem, the lactobacillus exudate can be seen by hand extrusion. Grasping this characteristic, field diagnosis can be basically carried out.If this basic characteristic is neglected, it is easy to be confused with other diseases.For example, there are various diseases that cause stem vascular bundle Browning. Verticillium wilt of tomato and eggplant is caused by vascular bundle Browning, but no milky mucus can be squeezed out.
The main influencing factors are temperature, humidity and cultivation level.In the environment of high temperature and high humidity, the incidence of bacterial wilt is obvious.The environmental humidity includes the air humidity and the soil humidity, the soil humidity is more important.High temperature determines the high transpiration of the host, which can be completely adapted by normal guidance tissues, but not by diseased conduction tissues.Transpiration, counselling organization, the more can not adapt to, the greater the root system under the condition of high temperature and high humidity, a large number of absorb the moisture to meet the need of the organs, and organs such as leaves, flowers, fruits the required large amounts of water and water-soluble nutrients, a failure as a result of conducting tissue pathological changes, can't timely delivery, and plant wilting, and then die.The leaf photosynthetic function is normal, therefore still maintains the green, the final result is the green Withers.In addition, extensive cultivation and management techniques, soil mud-diwa, water accumulation in the field, lack of calcium and phosphorus, acidic soil, and more nitrogen, coupled with continuous cropping, aggravated the disease significantly.Soilless cultivation (especially substrate cultivation) can spread faster once infected.