Physical, chemical, and biological control of black rot of brassicaceae vegetables: A review.

As one of the important sources of human nutrition, Brassicaceae vegetables are widely grown worldwide. Black rot caused by pv. () seriously affects the quality and yield of Brassicaceae vegetables. Therefore, it is important to study control methods of for Brassicaceae vegetable production. This paper reviews the physical, chemical, and biological control methods of in Brassicaceae vegetables developed in recent years, and the underlying mechanisms of control methods are also discussed. Based on our current knowledge, future research directions for control are also proposed. This review also provides a reference basis for the control of in the field cultivation of Brassicaceae vegetables.