In order to successfully store cabbage in the cellar, two parameters are equally important: the conditions in the store – the optimum temperature and humidity, the regularity of ventilation, and the quality of the forks themselves.

What sores can cabbage “pick up” on the bed and how to prevent them?

The most common diseases that affect cabbage in the cellar include mucous bacteriosis and gray rot.

Despite the fact that obvious signs of sores appear in the winter, infection of heads of cabbage still occurs in the garden.

Gray rot

Gray rot (botrytis) develops rapidly in wet weather, which is typical for late summer. The focus of the disease is localized on the lower leaflets of plants or in the area adjacent to the stalk of the petiole. Soon, the affected area covers the entire surface of the fork.

In the cellar, such cabbage is covered with a grayish fluffy coating, which is a spore of the fungus. Subsequently, countless dark blotches – sclerotia – form on the leaflets.

The disease occurs earlier and progresses faster on frozen forks, on cabbage, excessively cleaned from the upper covering leaves.

Gray rot develops quickly if excess moisture and temperature are kept in the cellar.

Mucosal bacteriosis

The cause of the appearance of mucosal bacteriosis is special bacteria – Erwinia carotova.

Most often, cabbage plants weakened, frostbitten, or overfed with nitrogen suffer from the disease. Spread is facilitated by warm and rainy weather.

The first symptoms of bacteriosis are observed at the base of the petioles. Then he spreads to the poker.

Carefully inspect the cut heads of cabbage. If you notice holes with a black border on the cabbage stalks, such a crop can not be laid for long-term storage. After all, plants are already affected by mucous bacteriosis. Such cabbage is better to pickle or ferment quickly. In extreme cases, use it fresh.

Sick forks slowly mucilage, turn gray, smell foul, leaves easily come off the stump.

How to keep the cabbage in the cellar until spring

Sources of gray rot and mucous bacteriosis are soil, vegetable tops in the garden, and basement. The carriers of the pathogen are slugs, cabbage fly, caterpillars of whites, and cabbage scoops.

A simple and effective measure against diseases is the rapid removal of organic residues from the site.

It is also important to observe the agricultural technology of cultivating cabbage, to plow the main fertilizer in the soil during the autumn digging and not to abuse nitrogen fertilizing after July 15.

If you have already encountered gray rot on the site, I advise you to look at the varieties of cabbage that are resistant to the disease:

  • late-ripening – Zimovka 1474, Amager 611;
  • medium-late – Nadezhda, Velorusskaya 455, Gift, Kharkiv winter, as well as a hybrid F1 Kraft.

The early ripening F1 hybrid Solo, mid-season hybrid F1 Krautman, and late-ripe hybrid F1 Extra are slightly affected by mucous bacteriosis.

Good immunity to both diseases is characterized by such late ripe cabbage hybrids F1 as Lezhky, Kolobok, Albatross, Kryumon, and Bartolo.

If at the next visit to the cellar you find several heads of cabbage with signs of rot or bacteriosis, clean them from leaflets affected by the disease and sprinkle with chalk. And to stop the further spread of the infection to healthy forks, do not let the room temperature rise above +1 degrees.

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