Root fungus is a serious problem in chickpea crops and can cause heavy yield loss if not managed properly. Chickpea, also known as Bengal gram, is sensitive to soil-borne diseases, especially during cool and moist conditions. When root fungus attacks, plants suddenly wilt, turn yellow, and dry up even when there is enough moisture in the soil. Understanding the causes and following correct control methods can help farmers protect their chickpea crop effectively.
Root fungus mainly develops due to poor drainage, excess irrigation, continuous cropping of chickpea in the same field, and use of infected seed. The disease survives in soil and crop residues for a long time and spreads quickly under favourable conditions. Affected plants show yellowing of leaves, stunted growth, and sudden wilting. When such plants are uprooted, the roots appear brown or black and rotten instead of healthy white.
The first step in controlling root fungus is proper field selection and land preparation. Chickpea should be grown in well-drained soils. Fields that remain waterlogged after irrigation or rain should be avoided. Deep summer ploughing helps reduce fungal population by exposing disease-causing organisms to heat. Proper leveling of the field ensures uniform irrigation and prevents water stagnation.
Using healthy and certified seed is very important. Farmers should avoid using seed collected from infected fields. Seed treatment before sowing is one of the most effective preventive measures. Treated seeds germinate better and develop stronger roots, which helps seedlings resist early fungal attack.
Crop rotation plays a major role in reducing root fungus problems. Continuous cultivation of chickpea increases disease pressure in the soil. Rotating chickpea with cereals or oilseeds for one or two seasons helps break the disease cycle and reduces infection levels.
Balanced fertilizer use supports healthy plant growth and improves resistance to diseases. Excess nitrogen should be avoided because it promotes soft growth and increases disease risk. Adequate phosphorus helps root development and plant strength. Adding organic manure improves soil structure and encourages beneficial microorganisms that suppress harmful fungi.
Irrigation management is very important in chickpea cultivation. Chickpea requires limited irrigation. Over-irrigation creates favourable conditions for root fungus. Irrigation should be given only when necessary and stopped once the crop reaches maturity. Maintaining proper soil moisture helps keep roots healthy.
Field sanitation also helps control the spread of root fungus. Infected plants should be removed and destroyed as soon as symptoms appear. Crop residues should be cleared after harvest to prevent the fungus from surviving in the field.
When disease incidence is high, chemical control may be needed. Soil drenching around affected plants is more effective than foliar spraying because the fungus attacks roots. Chemicals should be used carefully and at recommended doses.
Regular field monitoring is essential for early detection. Farmers should inspect their fields frequently, especially during cool and moist weather. Early action prevents the disease from spreading and causing heavy damage.
In conclusion, root fungus in chickpea can be effectively controlled by combining good soil management, seed treatment, crop rotation, proper irrigation, balanced nutrition, and timely intervention. By following these practical steps, farmers can reduce disease incidence, protect their crop, and achieve better yield and quality in chickpea cultivation.
