Plant Pathology: Major Crop Diseases, Causal Organisms, Symptoms & Chemical Control Cheat Sheet

Quick revision guide for agricultural pathology: Fungal, bacterial, and viral diseases of field and horticultural crops, causal agents, diagnostic field symptoms, and recommended systemic/contact fungicides.

Fact-Checked & Verified: November 2026 • Aligned with Official Guidelines
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AgriStart Academic DirectoratePlant Pathology & Crop Protection Faculty • Peer-Reviewed by Top National Rankers

High-Frequency Crop Diseases & Pathogen Table

Pathology questions test precise scientific names of causal pathogens, survival mechanisms, and selective fungicide chemistries.

Crop & DiseaseCausal Organism & GroupDiagnostic SymptomControl Formulation
Paddy BlastMagnaporthe oryzae (Pyricularia oryzae)Eye-shaped or spindle spots on leaves; neck rotTricyclazole 75 WP @ 0.6 g/L or Isoprothiolane
Potato Late BlightPhytophthora infestans (Oomycete)Water-soaked brown lesions with white mildew beneathMetalaxyl + Mancozeb (Ridomil MZ) @ 2.5 g/L
Wheat Black Stem RustPuccinia graminis tritici (Basidiomycete)Reddish-brown elongated pustules on stems and sheathsPropiconazole 25 EC (Tilt) @ 1 ml/L
Pigeonpea WiltFusarium oxysporum f. sp. udumVascular browning and drooping of foliageSeed treatment with Trichoderma viride @ 4 g/kg
Crucifer ClubrootPlasmodiophora brassicae (Plasmodiophoromycete)Club-shaped root galls in acidic soilsSoil liming to raise pH above 7.2

Bordeaux Mixture & Modern Systemic Fungicide Basics

Bordeaux mixture was discovered by P. M. A. Millardet in 1885 in France for controlling Downy Mildew of grapes (Plasmopara viticola). Standard composition is 5:5:50 (5 lbs Copper Sulphate : 5 lbs Slaked Lime : 50 gallons Water).

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