Tea is a vital cash crop vulnerable to dry wilt disease caused by the fungus Macrophomina phaseolina, which attacks vascular tissues and impedes water and nutrient transport. FAO reports highlight that the pathogen survives long periods in soil and crop residues via microsclerotia that withstand harsh conditions. Symptoms begin with rapid wilt, pale curled leaves, and progress to stem blackening, internal decay, and complete plant death. Effective management relies on integrated pest management (IPM) strategies, including improving drainage, regular irrigation, applying specialized fungicides, and removing and burning infected crop residues.
What is dry wilt disease in tea and its main cause?
A serious fungal disease attacking tea vascular tissues, caused by the fungus Macrophomina phaseolina, which obstructs water and nutrient movement.
How does the causal fungus survive in the environment?
It survives in soil and crop residues for long periods as microsclerotia that withstand harsh environmental conditions like drought and high temperatures.
What are the visible symptoms of dry wilt infection?
Rapid and sudden wilting, pale and curled leaves, blackening and decay of internal stem tissues with tiny dark spots, ending in complete plant desiccation and death.
How is integrated management applied to prevent and control dry wilt?
Through improving drainage to prevent water stagnation, regular irrigation, applying specialized preventive and curative fungicides, and removing and burning infected residues.
What is the importance of protecting the economic tea crop?
Because it forms a fundamental pillar of agricultural and economic security as a cash crop requiring careful care and continuous protection against fungal pests.
What are the approved scientific sources for studying dry wilt disease?
FAO reports on crop diseases and fungal protection, plant pathology research on dry wilt fungi, and technical guidelines from plant production and pest control directorates.
