Root Rot

The most common Root Rots are Pythium, Rhizoctonia, Fusarium Root and Crown, and Take-All. These all derive from fungi which are soil-borne and are easily transferred to the root systems of susceptible plants. These diseases are similar to Leaf Complex in that there may be more than one present and infecting host plants at any given time. Spores are quickly spread by wind, water, cultivation and infected seed. Symptoms may go unnoticed or mistaken for an environmental or pesticide damage problem. Root Rots attack most cereal crops in the same fashion and reduce tillers and seed size which reduces yield and quality of grain.

Take-All Disease Life Cycle

What To Look For

Root Rot damage
Root Rot head damage in wheat Take-All in oats


Some of the strategic methods to take in the prevention or reduction in the effects of the Root Rots are listed below:

  • Avoid soil compaction
  • Maintain good fertility
  • Utilize crop rotation away from susceptible plants every two years
  • Seed into warm soil to promote even germination and emergence
  • Avoid placing seed too deep
  • Treat seed properly and according to manufacturer's specifications