rootrot

Root rot is a plant disease characterized by decay of the root system, typically caused by soil-borne pathogens. Fungal genera such as Phytophthora, Pythium, Fusarium, and Rhizoctonia are common culprits, and certain bacteria can produce similar symptoms. The condition often arises when soils are poorly drained or overwatered, creating anaerobic conditions that damage roots and hinder water and nutrient uptake.

Hosts range from woody ornamentals and fruit trees to vegetables and container-grown plants. Early symptoms include wilting, yellowing or scorched-looking leaves, and stunted growth, especially during hot or dry periods. As rot progresses, roots become brown or black, mushy, and foul-smelling, while healthy roots appear white and firm.

Diagnosis relies on observation of symptoms and root tissue, supported by laboratory tests to identify the specific pathogen. Plants may die suddenly or fail to establish after transplantation when root systems are compromised.

Management focuses on prevention and cultural practices. Provide well-draining soil and avoid overwatering or waterlogged conditions. Ensure adequate spacing for air movement and remove or dispose of infected plant material to reduce inoculum. In containers, use clean, sterile, well-draining potting mixes and drainage-oriented pots. For some pathogens, crop rotation and soil solarization can reduce soil-borne pressure. Chemical controls are limited and are usually more effective as a preventive measure than as a cure for established rot; biological controls offer partial suppression in some situations.

Root rot is typically managed through prevention and early intervention. Once substantial root tissue is destroyed, recovery is unlikely, making environmental management and sanitation key factors in reducing impact.