Cook celery branches in oil

Cook celery branches in oil

Cook celery branches in oil. Cooking with oil is an excellent process that makes the celery branch, a true delight in raising its subtle taste. Fried, this vegetable can be eaten alone or in combination with other dishes.

 

the celery

the celery

Celery grown for its branches, rightly called celery branch or ribbed celery, is rich in vitamins (B, C, E…), mineral salts (potassium, calcium), trace elements (iron, zinc ) and dietary fiber.

Cook celery branches in oil: Choice of celery frying branches

It is important to choose fresh celery branches with fleshy stems and bright green leaves. Sturdy and crisp ribs and firm branches are also indicators of freshness. In short, it is necessary to take vegetables with crisp and brittle texture. One of the ribs, can be broken to check the crunchiness of the stems.

It is strongly discouraged to take celery branches, withered, characterized by excessively hollow branches, with chapped on the inner side, dried leaves or stained stems.

Cook celery branches in oil: Preparation

Before eating these vegetables, the base and stems should be cut before washing them thoroughly with cold water. The ribs are then detached from each other, then cut flush with the leaves. As for the branches, they should be peeled with a thrifty knife by removing the filaments of the stems or a large number of stringy parts. Peeling the heart of the celery branch is also important, it allows to remove the outer bark. At this stage, the celery branch can be cut into pieces, cut into thin slices, detailed in fries or regular sections.

 

Preparation celery in oil

Preparation celery in oil

Cook celery branches in oil: Frying

Cooking with oil gives a better taste to celery branches. This frying is a culinary process that allows to associate the nutritional values ​​of these vegetables with those of a vegetable oil, especially olive oil, commonly used for the realization of this method of cooking.

The process involves heating the celery branches in this fat or an oil of choice, contained in a pan. But before, it is important to carefully drain the vegetables in order to avoid any contact of the water with the hot oil.

celery in oil

celery in oil

As soon as the oil warms, the celery branches, cut into pieces are slipped delicately into the pan.

Then you should cook the vegetables over low heat for about fifteen minutes, taking care to stir the pan regularly. Depending on convenience, the pan may be seasoned with a fleur de sel and pepper or other ingredients to make various recipes . After cooking, the celery fried branches are removed from the pan and can be served hot.
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Cook celery raves in the water

Cook celery raves in the water

With a pronounced and pleasant taste, celery root or tuberous celery, is a root vegetable with a pale or brownish skin which covers a whitish flesh, rich in vitamins (B, C), mineral salts (manganese, phosphorus) and in dietary fiber.

In the plates, this flesh is delicate and melting after cooking, which can be done well in the water. This method of cooking allows you to discover all the flavor of this root vegetable which charms the taste buds.

For a real treat, it is better to choose the best quality celeriac and prepare them properly before cooking.

Cook celery raves in the water: How to choose celery root?

When buying, it is better to favor celery raves very heavy and firm to the touch. These higher quality root vegetables also have a clear, less rough skin, this uniformly pale skin is devoid of brown or yellow spots.

Excessively large, often hollow celeriacs should be avoided as they may be spongy and fibrous. It is advisable to choose those which have a gauge of 10 to 12 cm for a weight lower than 1000 grams. Celeriacs characterized by wilted stems and roots are not first freshness and should not be chosen for cooking with water.

Cook celery raves in the water: Preparation

Before eating celery, preparatory work in the kitchen is not tedious. It consists, first, in cutting the head and the base of these root vegetables . Then they must be thoroughly washed to get rid of dust particles or dirt. Also, they must be rid of their dirty skin.

To do this, peel them with a sharp knife or a thrifty knife. A paring knife can be specifically used for very thick skin.

After peeling, it is important to cut the tuberous celery into slices, regular sticks or pieces of substantially equal size. In contact with the air, celery raves tend to blacken. To prevent this oxidation, the different slices are immersed in water with lemon juice or a vinegar fillet placed in a container.

preparation cook celery in water

preparation cook celery in water

Cook celery raves in the water: baking

Cooking with water is a culinary process that allows you to taste cooked celery raves. For the realization of this method of cooking, the kitchen utensil usually used is a pan containing a quantity of salt water. This liquid, sometimes supplemented with lemon juice, is first boiled before plunging the pieces of celery raves.

When the vegetables are plunged before the water rushes, they imbibe an excessive amount of water and lose their flavor.

To preserve nutrients and speed up the cooking process, the pan should be covered. The cooking time in this boiling salted water is estimated at about thirty minutes or until these root vegetables become tender.

Removed from the pan, celery raves are placed in a colander to drain them. These boiled root vegetables can be served with grilled and roasted meats.

cook celery in water

cook celery in water

 

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Cook celery branches with water

Cook celery branches with water

Celery branches, is a leguminous plant belonging to the Apiaceae family. It is a species of celery with large green branches. Its edible parts are fleshy and crisp petioles in the mouth.

Consumed as a vegetable, it is appetizing and nutritious with a content of vitamins (A, E) and minerals (calcium, magnesium). It can consume as raw or cooked with a softer flavor after boiling in boiling water. Thus, the characteristic of this vegetable is a subtle and delicate taste when cooked. This cooking with water, just like the preparation, is easy, but it requires a rigorous selection of good quality vegetables.

The choice of celery branches

The success of cooking with water depends in part on the quality of celery branches. To do this, it is important to opt, when buying, for vegetables with good qualities associated with the criteria of freshness including a crunchy texture and brittle.

The very green and fruity color of the leaves as well as the fleshy, rigid, brittle and crispy ribs are indicators of freshness. Also, branches must also wet during breakage and cutting should be recent. The celery thick branches, endowed with firm stems, shiny leaves and fresh, are excellent choices.

On the other hand, withered or desiccated leaves and stained or cracked stems are to be avoided.

The preparation Cook celery branches with water

The preparation of celery branch is not tedious, on the contrary, it is easy. Simply wash these vegetables meticulously under a stream of cold tap water and rinse them to remove sand or dust particles.

The pivot base of celery branch, must be cut by making a notch of about 3 cm. Branches with leaves should be cut as well. It is necessary to remove the particularly unpleasant stringy parts, by peeling each branch with the help of a thrifty knife. The heart of this vegetable also peels with a vegetable peeler by removing the outer bark. After these peeling, the celery branches can be cut into thin slices, into pieces or into regular sections about 5 cm long.

Preparation cook celery

Preparation cook celery

Cooking celery branches with water

Cooking with water is suitable for vegetables such as celery branches. This is a process that does not require the use of fat. This method of cooking consists of cooking the celery branches in boiling water. To do this, a saucepan of salt water is brought to a boil. This utensil must contain enough water to cover the stalks of celery branches.

The vegetables are immersed in this simmering water to cook for about twenty minutes. This cooking time makes it possible to obtain a melting flesh. The degree of cooking progress must be checked during the process to avoid overcooking. Excessively long cooking alters the flavor and texture of celery branches, it does not preserve the nutritional qualities of these vegetables. After cooking, the celery branches should be removed from the pan and should be well drained before serving.

Cook celery with water

Cook celery with water

 

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Agriculture Advance: Cook the celery in the oven

Agriculture Advance: Cook the celery in the oven

Agriculture Advance. Celery root is a root vegetable rich in vitamins, minerals, trace elements and dietary fiber. These different nutritional contributions are associated with taste qualities that make it a real delight. Cooked, its flesh is melting and amazes the palate. The flavor is even enhanced by baking.

To succeed in this culinary operation, it is important to choose fresh and firm vegetables , then to make a careful preparation without disguising the respect of the cooking time.

The selection of celery raves Celeriacs are heavy for their size and firm to the touch, well suited for baking. To check these quality criteria, vegetables can be weighed before any purchase.

As you can see, the best raspberries have a clear skin or evenly pale and not too rough. Fresh root vegetables are free of brown or yellow spots, wilted stems. They are less bulky with a diameter of about 10-12 cm and a weight not exceeding one kilogram.

It is better to avoid large specimens weighing more than 1 kg, they are often hollow and spongy.

Agriculture Advance: The preparation

Before cooking, some parts, in particular, the base and the head must be cut. To rid the celeriac of sand, dirt or dust particles, it is always recommended to wash them thoroughly with cold water. After this washing, in order to remove the dirty outer casing, they must be peeled with a thrifty knife.

 

These root vegetables blacken, sometimes after peeling. To avoid oxidation of peeled celeriac, it is advisable to rub them with a slice of lemon or to immerse them in a container filled with water and lemon juice or vinegar.

After peeling, they should be cut into slices or sticks of equal size. Thus, with a sharp knife, each celery root can be cut in half, then in quarters or slices.

Agriculture Advance: Baking

Baking applies to root vegetables such as celery root. It allows them to be roasted in an oven by subjecting them to a dry heat. The oven is, therefore, the equipment required for the realization of this method of cooking. It must be preheated to 180 ° C.

 

Then the pieces of celery raves are brushed with olive oil. To coat well, they should be mixed gently, then sprinkle with salt and add, optionally, other ingredients or spices (garlic, thyme , rosemary) according to preferences. Arranged on a baking sheet while avoiding stacking them on top of each other, the different slices are baked in order to roast them.

cook celery in the oven

cook celery in the oven

The cooking time is estimated at half an hour, but halfway through, it is recommended to return the various pieces of celery raves while ensuring that they do not burn.

Agriculture Advance: How to cook celery?

Agriculture Advance: Bake celery baked

Agriculture Advance. Celery is a root vegetable that can be eaten in the oven, water or oil, among others. Celery branch is a fragrant and crisp vegetable that can be tasted raw or cooked, depending on preferences. With a green foliage, white ribs and fleshy, it can be used for the realization of delicious soups. With a tangy flavor and a subtle taste, it is a crunchy and tasty meal when baked.

This cooking method, easy and simple, gives these vegetables a beautiful texture and an appetizing taste. This cooking can be preceded by a whitening which agreeably reduces the somewhat pronounced flavor of the celery branches.

Agriculture Advance: Preparation of celery branches

When baking, you should carefully select fresh celery branches with thick branches and bright green leaves. These first freshness vegetables, after the separation of the branches of the base of the foot, must be thoroughly cleaned, before being cooked. For this, the pivot base and the branches carrying the leaves must be severed. The first row of outer ribs must also be cut. Then the celery is washed and rinsed meticulously with cold water.

The use of a thrifty knife makes it possible to peel the branches and the heart of the celery. In addition, the stringy parts must be removed by breaking the ends of the branches and removing the hardest fibers.

To complete this preparatory work in the kitchen, the celery branches must be sliced ​​or cut into pieces of equal size to facilitate even cooking.

Agriculture Advance: Whitening or pre-cooking

Before baking, bleaching makes the celery branches softer and reduces the pungent flavor that characterizes them.

To do this, they are arranged inside a saucepan. Then, a quantity of water, covering the pieces of celery branches, is poured into this kitchen utensil. Then, lemon juice and salt are added in this content. The whole is brought to a boil and the vegetables are left uncovered for about a quarter of an hour, while the celery branches become tender.

The celery, so bleached, is placed in a strainer to drain and cool slightly before baking.

Agriculture Advance: Baked celery bleached branches

For the realization of this type of cooking, the oven must be heated beforehand. Then the drained celery is spread on a baking sheet. They are then baked in the oven for about thirty minutes or a little more depending on the thickness of the vegetables.

Depending on preference, vegetables can be seasoned with salt and pepper or sprinkled with parsley at the end of cooking.

The degree of cooking can be checked with the tip of a knife or the teeth of a fork to avoid overcooking. This excessive baking makes celery trees tasteless and affects the nutritional value of these vegetables that contain vitamins, minerals and dietary fiber.

 

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cook celery

 

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Agriculture of Celery

Agriculture of Celery

Agriculture of Celery. Celery is a biannual vegetable. It is can can to eat the leaves and roots tuberose. This vegetable have various names, as fragrant leaves and marsh parsley. The name of the plant comes from an Italian dialect, Lombard. Celery, by its scientific name Apium graveolens is a herbaceous plant of the family Apiaceae.

celery plant

celery plant

Agriculture of Celery: Characteristic

At maturity, celery can reach up to 1 m in height. The bipinnate leaves of celery have leaflets measuring between 3 and 6 cm long. Its hermaphroditic flowers are white in color. They are grouping into an inflorescence named umbel. Their pollination is provided by wind and insects. After pollination these flowers evolve to give birth to an achene. Celery is a typical European plant that grows in swamps and riversides.

Agriculture of Celery: variety

There are 4 main varieties of celery namely:

First variety Apium graveolens var. secalinum: celery to be cut;

Second variety Apium graveolens var. graveolens: the completion of marshes;

Third variety Apium graveolens var. rapaceum, celeriac or celery turnip;

Fourth variety Apium graveolens var. dulce: celeriac or ribbed celery;

There are two types of celery, celery root, that can use for the tuberous roots and the celery branches, whose ribs are consumed.

Agriculture of Celery: Culture

The cultivation of celery requires soil rich in organic matter, water in quantity and protection against the sun’s burning rays and strong heat waves.

Agriculture of Celery: seedling

Cultivation can be carried out in two ways: transplanting seedlings purchased from the nursery farmer and planting seeds. The first option is the easiest. The seedlings are transplanted at the end of heavy frosts. This is the condition for the roots to tuberize. Sowing of seeds is done in the spring in a greenhouse. Celery can transplante two months after sowing.

Agriculture of Celery: Interview

Ensured regular inputs of organic fertilizers throughout the growing cycle. Celery is very demanding in water. It is necessary to irrigate regularly. It is necessary to very attentive during heat waves. Because the plant is likely to enter into bloom in case of water deficit. Require regular weeding and hoeing to maintain loose soil and avoid competition with weeds.

Agriculture of Celery: Enemies of the culture

The enemies of the crop are parsley worms, carrot maggot and nematodes.

Agriculture of Celery: Harvest

Harvesting occurs 6 to 7 months after transplanting. Celery root harvest is differently from celery branch. Bleaching causes celery to lose some nutrients, but it helps to prevent the ribs from becoming bitter. Bleaching involves binding the leaves together at the top of the plant. It will gradually stop the plant and bring the soil up to 3/4 of the height of the plant. We save ourselves the trouble by using an opaque plastic film.

Agriculture of Celery: Consumption

The tuber roots, called “raves” and celery leaves serve as a vegetable and as a condiment. The young leaves of celery go into the preparation of soups and sauces. The celery dimensions (ends of the stalks of celery leaves) also consume. In this case they are can prepare with cream. Ribs can also use to prepare salads. The tuberous roots are consume in various ways.

 

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Agriculture of The carrot

Agriculture of The carrot

Agriculture of The carrot. Of principal orange color, the carrot is an edible and biennial plant whose taproot, thick, elongated and fleshy is used as a vegetable. It is a tuber formed by a hypocotyl on the one hand and on the other by the upper side of the plant. The carrot is part of the Apiaceae family. The wild plant grows in Central Asia, North Africa and Europe, and is cultivated in all temperate zones. The carrot can reach 30 cm high. It is often referred to as “faux chervis”, “moulette” or “pastenade”.
In the European catalog of species and varieties, updated in 2011, there were more than 500 varieties of carrots. The most widespread are differentiated by their shapes and colors.

We can talk about the carrot Touchon from France, an early variety of orange color but a little reddish. This variety of carrot is very juicy, sweet and particularly crunchy.

The carrot Nantaise for its part reveals a cylindrical and smooth root of red and orange color, with a rather thin heart.

agriculture of carrot

agriculture of carrot

The Chantenay carrot is an old variety with a red heart whose roots are half long, measuring between 12 and 16 cm.

Other types of carrots have big roots, as is the case with the Lubiana carrot from Croatia.

There are also giant carrots Rubrovitamina, very rich in carotene and very high yield with a bright red interior.

About colors, there are species that have a multitude. We realize this by observing the carrot of Djerba cultivated in Tunisia, which can present at the same time at the level of the root a violet color, black or orange.

Agriculture of The carrot: Culture

The carrot needs 2 months and a half to 6 months for its cultivation which is done by sowing in place. But this time really depends on the species. Like plants with a taproot, it is forbidden to transplant the carrot. If it is a crop to be forced, planting should take place towards the end of February. They can be made outdoors or under frame. The seeds should be scattered in furrows, along wide rows. When the plants display 4 or 5 leaves, a clarification is required and must extend over 8 cm. This will get one carrot every 8-10 cm.

Agriculture of The carrot: Culture conditions

The soil used must be light and loose, so that natural drainage can be done. Poorly decomposed manure can be brought to feed the soil. Clay and heavy soils should not be used. In order to prevent the vegetable from becoming forked, it is necessary to ensure that there are no gravel, pebbles and any other kind of obstacles on the growing surface. One month after sowing, abundant watering is necessary for good plant growth. The place chosen for the crop should be well exposed to the sun.

Agriculture of The carrot: enemies

Some insects attack the carrot during its growth, which affects the quality of the vegetable. Among the most common are the carrot fly and the spiders that do not pray to devour the young grow after emergence. The installation of insect nets can help repel these enemies of the plant. In addition, it is important to know that too late a contribution of manure badly decomposed can change the form of the carrots which will become forked.

Agriculture of The carrot: Harvesting the carrot

By simple pulling, the carrots are removed from the ground. This is done by grasping the foliage. It must be ensured that seedlings that have remained in the soil do not deteriorate. It is also possible to use a fork for this operation. When the carrots are harvested, they should be left in the sun for a few hours and when they dry, it will be easier to remove the soil.

Agriculture of The carrot: Mode of conservation

It is possible to keep the carrot in the ground silo. For this, the harvest can be done as and when. During the winter, this vegetable is very well preserved in a dry, cool, ventilated and frost free place.

carrot in land

carrot in land

Agriculture of The carrot: Consumption

Consumption any people prefer to eat raw or grated carrots. It is also appreciated by combining with other vegetables or salad. The carrot can also be cooked and then used for the preparation of purees, soups or stews. It is possible to cut into slices and make sauces to accompany certain dishes. The carrot also makes delicious juices.

carrot

carrot

 

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Agribusiness of Agriculture Asparagus

Agribusiness of Agriculture Asparagus

Agribusiness of Agriculture Series. Asparagus, by its scientific name Asparagus officinalis is a spring vegetable belonging to the family Asparagaceae. The area of ​​origin of the plant covers North Africa, Europe and West Asia.

asparagus

asparagus

Agribusiness of Agriculture: Characteristic Asparagus

Biology of the plant Asparagus is a perennial herb whose size varies between 100 and 150 cm. Its needle-like leaves have a length of between 6 and 32 mm and a width of 1 mm. Its radiant roots are fasciculate. Asparagus is a dioecious species, that is to say that its male flowers and its female flowers are borne by different plants. As a result, only the female feet of asparagus bear fruit. The genus Asparagus has 12 spontaneous species. There are 5 in the hexagon including Asparagus officinalis, A. albus, A. acutifolius, A. maritimus and A. tenuifolius. All are edible. However, the maritime asparagus (A. maritimus) has a very pronounced bitterness. Asparagus emits rhizomes, which evolve to give new stems

3 types of asparagus are:

The green asparagus, which is a shoot whose development took place in the open in the presence of light.

The violet asparagus is an asparagus whose end has bloomed in the light of the sun. It has a fruity taste with some hints of bitterness.

White asparagus, which is an asparagus whose development has been carried out underground in the dark. It is an asparagus with a delicate and refined taste.

The taste of asparagus is reminiscent of artichoke. Asparagus is 93% water and contains very few calories and is low in sodium. it is an important source of vitamin B6, zinc, magnesium and calcium. Asparagus contains very high levels of vitamins K, C and E, dietary fiber, protein, beta carotene, copper, iron, potassium and phosphorus. It also contains vitamins B1, B2, B3 and B9.

Agribusiness of Agriculture: Cultivation of asparagus

Asparagus flourishes well in areas where the ground freezes in winter and in regions with dry winters.

Agribusiness of Agriculture: Soil preparation and sowing

Asparagus prefers light, well-drained soils that warm quickly in the spring. Soils engorged with water are prejudicial to it. The seedbed should be about 1.20 m wide. It will have to be rid of any perennial grass and any root. Aging manure or compost will be incorporated during this step.

They do not have to waste energy to produce flowers and seeds. Some varieties selected like the American variety “Jersey Knight”, only produce male plants. Planting 1-year-old claws allows harvesting 1 year before planting seeded seeds. Seeding of seeds should be avoided as much as the shock of transplanting slows down production.

Agribusiness of Agriculture: Fight against diseases and pests

Diseases that affect asparagus include purple seed disease, rust, Fusarium wilt , rhizoctonia violet and needle blight. It is also the target of insect pests such as asparagus leaf blotch, asparagus fly, asparagus aphid and gray seedling fly.

 

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Agriculture technology: Diseases of tomato

Agriculture technology: Diseases of tomato

Agriculture technology. The tomato is a fruit of the family Solanaceae that is native to South America. She is sensitive to many pests and diseases. Cultivating tomatoes with a bio objective is difficult to achieve. In order to cultivate the tomato organically it seems that the right method is only a total coverage of the plans, or the use of nets in certain areas.

Agriculture technology: The black mold rot of the tomato

Tomatoes exposed to moisture or various harmful micro-organisms can be affected by several pathologies, including black rot or black mold rot. This pathology with fungal strain alters the quality of the tomato.

Agriculture technology: The pathogen of black rot

Alternaria alternata is the causal agent of rot black mold. This phytopathogenic fungus belongs to the family Plesosporacea. Several climatic conditions favor the development of this harmful micro-organism, especially the high temperatures and the humidity resulting from the heavy dews, the precipitation or the irrigations by sprinkling. These conditions provide an ideal environment for this fungus.

Agriculture technology: The symptoms of black rot

Symptoms begin with small superficial, concave and moist lesions on the fruit. Over time, they spread, grow, brown and turn black. When hot, humid weather prevails, a velvety dark layer of spore appears on the surface of the lesions that occur within the inner tissue of the fruit. The interior of the infected fruit is marked by black necrosis. A black mold alters the ripe fruit.

Tomato

Tomato

Agriculture technology: The fight against the black mold rot

To reduce or eliminate the risk of black rot, preventive measures are needed, including good density of planting with adequate spacing between plants and good aeration of tomato fields. Sprinkler irrigation promotes the moistening of plants, so we must abandon this practice while focusing on localized irrigation or drip irrigation. To minimize the spread of black rot, infected fruit must be destroyed. In addition, it is necessary to avoid the bruising related to the handling of the fruits. Also, chemicals, in this case fungicides , can effectively fight against the pathogen of this pathology.

Agriculture technology: The black shoulder of the tomato

Black shoulder is a non-parasitic condition that affects the tomato. It appears in the peduncular area of ​​the fruit that is called shoulder by English speakers. The humid periods or dominated by the freshness, the rain are favorable conditions for the development of this pathology which degrades the quality of the tomato.

Agriculture technology: Black shoulder pathogen

The cause or causes of the black shoulder are undetermined. Similarly, the pathogens mainly responsible for this pathology are not defined. Environmental conditions, such as moisture or precipitation that occur after a drought, are factors that may precipitate the onset of this condition. However, apart from weather conditions, the involvement of a phytogenic fungus called Alternaria alternata is not to be ruled out. It would infiltrate and settle in the tissues through the small cracks of the fruit and thus cause fruit rot.

Tomato2

Tomato2

Agriculture technology: The symptoms of black shoulder

The black shoulder attacks green fruits, mainly the area that is circumscribed around the stem that bears the fruit. It manifests itself with the appearance of hollow lesions associated with spots, gray streaks in the peduncular zone. These irregular lesions of varying sizes extend and change color, becoming dark gray or black. The green fruits thus contaminated are marked by microcracks, localized rot and tissue collapse.

Agriculture technology: shoulder

The symptoms of the black shoulder are irreversible, which is why the fight against this pathology is essentially preventive. It is a matter of taking precautions to avoid the prevalence of high humidity in the tomato fields by promoting a good spacing between the plants and a good circulation of the airflow in the plantation. Varieties resistant to this condition should also be used.

Tomato3

Tomato3

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Agriculture technology: The Black Rot of Tomato

Agriculture technology: The black rot of tomato

Agriculture technology. Anthrax is a plant pathology that affects the tomato under the effect of some particularly hot and dry weather conditions. This fungal pathology, widespread in subtropical and tropical countries, leads to significant yield losses.

Agriculture technology: The pathogen

Macraphomina phaseolina is the fungus responsible for the appearance of anthrax. Periods of drought and high heat (30 to 35 ° C), associated with a lack of water supply (water stress) can promote the spread of this microorganism. This fungal and soil pathogen can live in soil and crops for over 4 years.

Agriculture technology: Symptoms

The pathogen of anthrax infects the root and stem of tomato by infiltrating into the cell wall of the plant. The root system is then marked by brown to dark lesions. At the level of the lower stem, there are black changes that affect the vessels and marrow with the consequent disintegration of vascular fibers. A section of the stem can observe small black sclerotia of about 0.5 mm in diameter on these fibers. These sclerotia also visible on the underground part of the tomato, give a smoky appearance inside the stem. The anthrax rot causes a rot of the stem. At an advanced stage, the lower leaves turn yellow, the plant wither and stunt, then die prematurely.

Agriculture technology: The fight

There is no effective fungicide to control anthrax. Therefore, it is important to work to minimize the risk of this fungal pathology. To do this, use seed that is free from infection or varieties that are resistant to this disease or drought. In terms of cultural practices, rotations of crops over 3 or 4 years, the spacing of plants and aeration of the plantation are preventive measures. In addition, to avoid water stress, tomato fields must be properly irrigated and mulched to maintain good moisture under the plants.

The black rot of tomato

The black rot of tomato

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