Pea is one of the most important pulse and vegetable crops grown by farmers in India, especially during the winter (rabi) season. It is valued for its green pods, tender seeds, and protein-rich grains. However, pea plants are sensitive to several soil-borne diseases, and root rot is one of the most common and damaging ones. If not managed properly, root rot can destroy a large portion of the crop, leading to poor plant growth and low yields. Let us understand what causes root rot in peas and how farmers can control it effectively.
1. What is Root Rot?
Root rot is a fungal disease caused mainly by soil-borne fungi such as Fusarium, Rhizoctonia, and Pythium. These fungi attack the roots of pea plants, especially when the soil remains moist for a long time or when the same crop is grown repeatedly in the same field. The disease usually appears after the plants have emerged and started growing actively.
2. Symptoms of Root Rot in Pea
Yellowing and drying of lower leaves.
Plants appear stunted and wilt during the day but may recover slightly at night.
When pulled out, the roots appear brown, soft, and rotten.
In severe cases, the plants dry completely and die.
Patchy areas of dead plants can be seen in the field, which slowly spread if not controlled.
Recognizing these symptoms early is very important because the disease spreads quickly under favorable conditions such as high soil moisture and moderate temperatures (20–25°C).
3. Causes of Root Rot
Continuous cultivation of peas or similar legume crops in the same field.
Poorly drained or waterlogged soil.
Use of infected seeds or unsterilized soil for nursery beds.
Over-irrigation or excess nitrogen fertilizer.
Hot and humid weather conditions during early growth.
4. Management and Control Measures
a. Crop Rotation:
Avoid growing pea or other legume crops continuously in the same field. Follow a crop rotation system with cereals like wheat or maize for at least 2–3 years. This helps reduce the build-up of soil-borne fungi.
b. Seed Treatment:
Treating seeds before sowing is one of the most effective ways to prevent root rot. Use fungicides such as carbendazim or thiram at the recommended dose to kill disease-causing fungi present on the seed surface. Seed treatment also helps in uniform germination and better root growth.
c. Field Sanitation and Drainage:
Keep the field clean and remove any infected plant residues after harvest. Avoid waterlogging by ensuring proper field drainage, especially during irrigation or rainfall. Raised beds can be used for better drainage.
d. Soil Treatment:
Before sowing, soil can be treated with bio-fungicides like Trichoderma harzianum or Trichoderma viride. These beneficial fungi suppress the growth of harmful root rot pathogens in the soil.
e. Balanced Fertilization and Irrigation:
Avoid excessive use of nitrogen fertilizers, as they promote lush growth that attracts disease. Instead, apply a balanced dose of NPK fertilizers and organic manure. Irrigate only when necessary and avoid standing water around the plants.
f. Resistant Varieties:
If available, select disease-resistant or tolerant pea varieties recommended by local agricultural universities or Krishi Vigyan Kendras (KVKs).
In conclusion, root rot in pea crop can be effectively controlled by adopting a combination of preventive and management practices. Proper crop rotation, seed and soil treatment, good drainage, and balanced nutrition play a vital role in keeping the disease under check. Healthy roots mean healthy plants—and that ultimately leads to better yield and profit for farmers.
