Evaluation of the Effect of Dry Heat Treatment on Black Rot in Chinese Cabbage Seeds

Objective The study was carried out to explore the effects of different dry heat treatment conditions on seed-borne black rot (Xanthomonas campestris pv. campestris) in Chinese cabbage seeds.

Method Different heat combinations of temperature and time groups were designed. Further, different heat treatments on the inhibition effect of pathogenic bacteria, the sterilization effect of seed-borne pathogens and seed vigor were evaluated.

Result The conditions for inactivation of black rot bacteria in vitro pathogens were selected as follows: continuous heat treatment at 45 ℃ for 4 h or above; of continuous heat treatment at 50 ℃ or 60 ℃ or 65 ℃ for 0.5 h or above. The inhibition rate of pathogenic bacteria in infected seeds was 100% and the seed vigor of the infected seeds could be improved when treated at 50 ℃ for 8 h.

Conclusion Continuous heat treatment at 50 ℃ for 8 h was the safe and effective dry heat treatment conditions for seed-borne disease black rot in Chinese cabbage seeds, which could provide a technical reference for the control of vegetable seeds borne disease.