[Diana in Wisconsin]

Illinois pumpkin crop facing potentially devastating fungus

EAST PEORIA, Ill. (HOI) - A fungus that has devastated pumpkin crops dating back centuries has reared its head in Central Illinois. The fungus, called Phytophthora capsici, is particularly dangerous to pumpkins and other fruits and vegetables. The fungus was detected in Morton, Illinois last month.

The fungus thrives off the environment that has been present in recent weeks, rainfall and very high temperatures across the region have helped it spread, destroying crop roots and growth in places that have not been mitigated.

We reached out to Roth Pumpkin Patch and they told us they have sprayed anti-fungal on their pumpkin crop and have not seen any sign of infection.

We also reached out to Dr. Mohammad Babadoost, Professor of Plant Protection and Pathology for comment on the severity of the fungus in the region and what farmers can do.

"It lives in the soil and whenever the host is there, and the conditions are conducive, it starts infecting the plant. Very aggressive pathogen and the crop will be gone." Said Dr. Babadoost. He went on to say that there are ways to manage the disease in pumpkins to where little crop loss occurs.

This fungus attacks the fruit and leaves of pumpkins and other guards, rather than the soil which is where it attacks peppers. If left unmanaged, the repercussions could be felt nationwide.

"Considering that we are number one state in pumpkin production in the nation… if we get an infection and lose the crop, then there will be a big problem at Thanksgiving."

Diana Here: If you don't grow your own Pumpkins, you may want to stock up on some canned as soon as possible, just in case! Nobody should be without a Pumpkin Pie in the Fall, IMHO!

[Pete from Shawnee Mission]

Diana, I do how this would work on this particular fungus, but this is interesting.

https://www.arbico-organics.com/category/bacillus-subtilis-products

Bacillus subtilis Products

“Bacillus subtilis, also known as “hay bacillus” and “grass bacillus”, is a hardy species of bacteria found in soils and the gastrointestinal tract of animals like cattle, goats, deer and humans. As one of the first bacterium species to be studied extensively, it is now widely used for industrial, agricultural and fermentation processes because of its ability to tolerate extreme temperatures and low humidity. Bacillus subtilis is heavily competitive in the soil and commonly outcompetes other soil microbes making it exceptional for fungal disease control in growing media and on foliage.

Bacillus subtilis competes with other microorganisms by producing antibiotics that either kill competition or reduce their growth rate. It is reported to induce SAR (systemic acquired resistance) against bacterial pathogens, whereby the plant’s defenses are triggered prior to pest incursion. Additionally, Bacillus subtilis hinders spore germination in plant pathogens and prevents pathogens from attaching to the plant. When applied to the soil, Bacillus subtilis works symbiotically with numerous beneficial bacteria to solubilize phosphorus. This makes it helpful in areas where phosphate-heavy fertilizers have traditionally been used, allowing plants to absorb what is already in the soil.”

B. Subtilus is also found in Natto, a fermented Japanese soy food, and in Nattozine, which can break up blood clots!