Fusarium Wilt (Tomato) (caused by the fungus Fusarium oxysporum f. sp. lycopersici infection) is a serious soil-borne disease.

• Leaves show yellowing, usually starting from one side of the plant

• Plants gradually wilt during the day and may recover at night (early stage)

• Later, whole plant becomes permanently wilted and dries

• Stem shows brown discoloration inside (vascular tissues)

• Common in warm soil conditions

Using resistant varieties, crop rotation, and well-drained soil helps manage the disease.

Mosaic Disease (Tomato) is a viral disease caused by viruses like Tomato mosaic virus infection and Tobacco mosaic virus infection.

• Leaves show light and dark green mottling (mosaic pattern)

• Leaves may become distorted, wrinkled, or narrow

• Plants show stunted growth

• Fruits may be uneven in color and poorly developed

• Spread through infected tools, hands, and plant contact

Using resistant varieties and maintaining field hygiene helps control the disease.

Bacterial Leaf Spot (Tomato) (caused by bacteria like Xanthomonas campestris infection) affects leaves, stems, and fruits.

• Shows small, dark, water-soaked spots on leaves
• Spots may enlarge and turn brown with yellow halos
• Leaves can become dry, torn, and drop early
• Fruits develop raised, scabby lesions
• Spreads quickly in warm, wet, and humid conditions

Using disease-free seeds, avoiding overhead irrigation, and proper sanitation helps manage the disease.

Bacterial Stem and Fruit Canker (Tomato) (caused by the bacterium Clavibacter michiganensis infection) is a serious disease affecting stems, leaves, and fruits.

• Causes elongated, sunken cankers on stems

• Leaves may show yellowing, wilting, and marginal burn

• Fruits develop small raised spots with white halo (“bird’s eye spots”)

• Infection can lead to plant wilting and dieback

• Spreads through infected seeds, tools, and water splashes

Using disease-free seeds, sanitation, and crop rotation helps control the disease.

Damping Off (caused by soil-borne fungi like Pythium infection, Rhizoctonia solani infection, and Fusarium infection) affects young seedlings.

• Seedlings rot at the base of the stem (soil line)

• Plants become weak, wilt, and fall over

• Seeds may fail to germinate (pre-emergence damping off)

• Common in wet, poorly drained soil and high humidity

• Spreads quickly in crowded nursery conditions

Using clean soil, proper drainage, and seed treatment helps prevent the disease.

Sour Rot (Tomato) (caused by fungi like Geotrichum candidum infection) is a common fruit rot disease.

• Fruits develop soft, watery decay with a sour smell

• Infected areas become pale, mushy, and collapse quickly

• Surface may show white, yeast-like growth

• Spreads rapidly in warm, humid conditions

• Often enters through cracks or wounds in fruits

Careful handling, avoiding fruit injury, and proper sanitation help prevent the disease.

Fusarium Rot (Tomato) (caused by the fungus Fusarium oxysporum infection) affects fruits and plant tissues.

• Causes soft rot with water-soaked or sunken areas on fruits

• Internal tissues may show brown discoloration

• Fruits become soft, decayed, and may collapse

• Often enters through wounds or damaged areas

• Common in warm, moist conditions

Proper sanitation, avoiding injury, and good field management help reduce the disease.

Phoma Rot (Tomato) (caused by the fungus Phoma destructive infection) affects fruits and stems.

• Causes dark, sunken lesions on fruits
• Lesions may show concentric rings and tiny black dots (pycnidia)
• Infected tissues become dry and rot over time
• Common in warm, humid conditions
• Can lead to fruit drop and reduced quality

Proper field sanitation, avoiding injury, and good drainage help manage the disease.

Rhizopus Rot (Tomato) (caused by the fungus Rhizopus stolonifer infection) is a common post-harvest disease.

• Causes soft, watery rot on fruits

• Infected areas develop white cottony growth that later turns black

• Fruits become mushy and collapse quickly

• Spreads rapidly in warm and humid conditions

• Usually enters through wounds or damaged fruit skin

Proper handling, avoiding injury to fruits, and cool storage help prevent the disease.