Clubroot - effective heat treatments

Protecting crops against disease is extremely important in ensuring a secure supply of good quality raw materials for the food and drinks industry. Work carried out in conjunction with the Horticulture Development Council has shown which heat treatments will effectively protect against clubroot and other pathogens that may be present on plant propagation trays intended for re-use.

Clubroot is caused by the slime mould-like organism Plasmodiophora brassicae and infects the roots of brassicas such as broccoli, cabbage, Brussels sprouts and cauliflower. Once established in a field it is almost impossible to eradicate. It induces characteristic galls on the roots, which leads to poor growth and reduced yields. The effectiveness of heat treatment of trays on clubroot prevention was evaluated. Exposure times of 105 minutes at 70°C and 17.5 minutes at 90°C were both effective. These treatments are also likely to be effective at controlling most other protist, fungal and bacterial plant pathogens.

Joy Gaze, Deputy Head of Microbiology commented: "It was particularly interesting to approach an agronomic problem using our many years´ practical experience in microbial thermal death kinetics, much of which has been gained through work targeted at the processing and manufacturing stages. It also illustrates the great benefit of collaborative partnerships in tackling problems of practical significance."

Contact: Joy Gaze
+44(0)1386 842064
joy.gaze@campdenbri.co.uk