ABSTRACT
Use seed that does not have significant levels of the pathogen. However, even a very low seed infestation level (0.01%) is able to cause significant problems if environmental conditions favor disease development. Avoid walking through or driving equipment into fields having obvious symptoms, as clothing and equipment can become contaminated with the bacteria. Sanitize harvest and seedcleaning machinery that is used to process pea seed. Seed treatments with dry heat, hot water, or sodium hypochlorite are reported to reduce seedborne infection. There are both race-specific and nonspecific resistance sources for pea.
