Bacterial Spot of Pepper
Camille McAvoy, Pamela Roberts, and Jeffrey Jones
Pepper fruits in the genus Capsicum are produced worldwide as a fresh vegetable, dried for spices, or used in commercial products such as dietary supplements or natural coloring in cosmetic products. A limiting disease problem on all peppers is bacterial spot caused by three species of Xanthomonas (X. euvesicatoria, X. perforans, and X. gardneri). Bacterial spot causes severe defoliation, resulting in reduced plant vigor, exposure of fruit to sunburn, and reduced yield. Infected fruit are unmarketable due to lesions on fruit surface. Total yield losses in severely affected crops can occur.