Root fungus is one of the most damaging problems in chickpea (Bengal gram) cultivation. It affects the roots of the plant, causing poor growth, yellowing, wilting, and in severe cases, complete plant death. Diseases like Fusarium wilt, dry root rot, and collar rot are common fungal issues that attack chickpea roots. If not managed on time, these diseases can reduce yield drastically. Understanding how root fungus develops and following proper control methods helps farmers protect their chickpea fields.
Root fungus usually starts in soil that remains too wet or contains infected crop residues. The fungus enters through young roots and blocks the movement of water and nutrients inside the plant. As a result, even if the soil has enough moisture, the plant may look dry and droopy. Root fungus spreads more quickly in fields where chickpea is grown repeatedly without crop rotation. High soil temperature, poor drainage, and damaged roots also increase the chances of infection.
The first sign of root fungus in chickpea is wilting of plants, especially during the early morning or late afternoon. The leaves may turn yellow, and the plant stops growing. When the affected plant is uprooted, the roots appear brown or black instead of healthy white. The internal stem may also show discoloration.
To control root fungus, farmers should start with seed treatment. Treating seeds with recommended fungicides or bio-agents like Trichoderma before sowing protects seedlings from fungus during the early growth stage. This simple step reduces disease incidence significantly.
Crop rotation is another important preventive method. Farmers should avoid growing chickpea or other pulse crops in the same field continuously. Growing cereals like wheat, sorghum, or maize in alternate years breaks the life cycle of the fungus and reduces its presence in the soil.
Improving soil drainage is essential. Chickpea plants are sensitive to waterlogging, and standing water encourages fungal growth. Fields should be well-leveled, and irrigation should be light and controlled. Avoid irrigating late in the evening or giving excess water. Allowing the soil surface to dry between irrigations helps keep roots healthy.
The use of organic matter, such as well-decomposed farmyard manure or compost, improves soil structure and increases beneficial microbes that suppress harmful fungi. Applying neem cake also helps reduce fungal activity in the root zone.
If root fungus appears in the field, affected plants should be removed immediately and destroyed. Leaving infected plants in the field allows the fungus to spread further. After removing infected plants, farmers can drench the surrounding soil with recommended fungicides to stop the disease from spreading.
Biological control is also effective. Applying Trichoderma in the soil during sowing or mixing it with compost helps protect roots naturally. It competes with harmful fungi and prevents them from attacking the plant.
Maintaining proper plant spacing improves airflow and reduces humidity around the plants, making conditions less favorable for fungal growth. Balanced nutrition with adequate phosphorus and micronutrients strengthens root development and improves plant resistance.
By combining seed treatment, crop rotation, good drainage, soil improvement, and timely action, farmers can manage root fungus effectively in chickpea. Healthy roots lead to strong plants, better pod formation, and higher yields.
