ABSTRACT
Rhizoctonia spp., and Fusarium spp.) ................................................................. 310 18.2.10 Fusarium Wilt (Fusarium spp.) .......................................................................... 311 18.2.11 Vine Decline or Crown Blight (Monosporascus cannonballus) ........................ 312 18.2.12 Phytophthora Blight or Phytophthora Crown and Root Rot (Phytophthora
capsici, Phytophthora drechsleri, and Phytophthora parasitica) ...................... 313 18.3 Bacterial Diseases ............................................................................................................... 314
18.3.1 Angular Leaf Spot (Pseudomonas syringae pv. lachrymans) ............................ 314 18.3.2 Bacterial Leaf Spot (Xanthomonas campestris pv. cucurbitae) ......................... 315 18.3.3 Bacterial Fruit Blotch (Acidovorax avenae subsp. citrulli) ................................ 315 18.3.4 Bacterial Rind Necrosis (Erwinia carnegieana) ................................................ 316
18.4 Viral Diseases ..................................................................................................................... 316 18.4.1 Cucumber Mosaic Virus ..................................................................................... 316 18.4.2 Squash Mosaic Virus .......................................................................................... 317
Cucurbitaceous crops comprise a large and diverse group of crops. Cucurbits are warm-season crops that are cultivated and harvested over spring, summer, and autumn seasons. They constitute an important part of a diverse and nutritious diet throughout the world, which are used as salad and pickled (cucumber), cooked (all gourds and squashes), candied, or preserved (ash gourd) vegetables or as dessert fruits (muskmelon and watermelon). Also, cucurbits are used as ber source and for utensil preparations, decorations, and ceremonial and medicinal purposes (McGrath 2004).
