Epidemiology and control of virus diseases of vegetables

Abstract

SUMMARYThe diverse ecological and epidemiological factors which determine virus infection of vegetable crops are discussed. These include the sources and spread of viruses, together with some agricultural and horticultural practices which have influenced their prevalence. Control measures are described, demonstrating ways of avoiding or minimising infection. Developments are reported with insecticides, insect repellents, anti‐feedants, and fungicides for the control of virus vectors. Some of the successes and future requirements in breeding vegetable cultivars with virus resistance are listed.An Appendix lists the economically most important vegetable virus diseases present in 28 countries or regions with temperate, Mediterranean‐like or subtropical climates. The five most important viruses in field‐grown vegetables are transmitted non‐persistently by aphids (cucumber mosaic, turnip mosaic, potato virus Y, lettuce mosaic and watermelon mosaic 1 (= papaya ringspot virus)). In contrast, with protectively‐grown vegetables, the most important are the mechanically‐transmitted tobamoviruses (tomato and tobacco mosaic, Capsicum mosaic and cucumber green mottle mosaic).