Purple-colored fungus in chickpea crop is a serious problem that worries many farmers, especially during cool and humid weather. Farmers usually notice purple or dark violet patches on stems, leaves, or near the base of the plant. In some cases, plants turn weak, stop growing, and slowly dry up. This problem is mainly caused by fungal infection that spreads through soil, seed, moisture, and infected crop residues. If not managed in time, it can lead to heavy yield loss.
The main reason for purple-colored fungal problems in chickpea is favourable weather conditions. Cool temperature, cloudy sky, frequent dew, and high humidity create ideal conditions for fungus growth. Fields with poor drainage and excess irrigation further increase the problem. Continuous cultivation of chickpea in the same field also allows the fungus to survive in the soil for many years.
The first and most important step to control this problem is prevention. Farmers should always use healthy and certified seed. Seed treatment before sowing is very important because many fungal diseases are seed-borne. Treated seeds germinate better and protect young seedlings from early infection.
Field selection and preparation play a major role. Chickpea should be grown in well-drained fields. Water should never stagnate in the field, even for a short time. Raised beds or proper drainage channels help remove excess water quickly. Before sowing, old crop residues should be removed or deeply ploughed, as fungus survives in infected plant remains.
Crop rotation is very effective in reducing fungal problems. Chickpea should not be grown continuously in the same field. Rotating with cereal crops like wheat, maize, or sorghum helps break the disease cycle and reduces fungal population in the soil. Avoid rotating with other pulse crops that may carry similar diseases.
Balanced nutrient management helps plants resist fungal infection. Excess nitrogen should be avoided because it makes plants soft and more prone to disease. Adequate phosphorus helps in strong root development, while potassium strengthens plant tissues and improves disease tolerance. Applying well-decomposed organic manure improves soil health and supports beneficial microorganisms that suppress harmful fungi.
Irrigation management is very important. Chickpea needs limited irrigation, and over-watering increases fungal infection. Irrigation should be light and given only when necessary, especially during early growth and flowering. During cloudy or cold weather, irrigation should be avoided as much as possible.
Regular field monitoring helps detect the disease early. Farmers should inspect fields frequently and watch for purple or dark patches on plants. Infected plants appearing in small patches should be removed along with roots and destroyed outside the field. This helps prevent the spread of fungus to healthy plants.
When the disease starts spreading and cultural practices are not enough, chemical control may be required. Spraying or soil drenching with recommended fungicides at the early stage of infection helps control fungal growth. Sprays should be done uniformly and preferably during dry weather. Repeated use of the same fungicide should be avoided to prevent resistance.
In conclusion, controlling purple-colored fungus in chickpea depends mainly on prevention and timely management. Using healthy seed, proper seed treatment, good drainage, crop rotation, balanced nutrition, careful irrigation, and early removal of infected plants are the most effective solutions. Chemical methods should be used only when necessary. By following these simple and practical steps, farmers can protect their chickpea crop, reduce losses, and achieve better yield and crop health.
