Many New York
tomato growers are familiar with the scourge of bacterial canker – the wilted leaves and blistered fruit that can spoil an entire season’s planting. For those whose livelihoods depend on tomatoes, this pathogen – Clavibacter michiganensis – is economically devastating. The pathogen causes wounding and is spread by wind-blown rain; if one tomato gets infected, it can spread from plant to plant.
In a new paper, Cornell researchers showed that wild tomato varieties are less affected by bacterial canker than traditionally cultivated varieties. This work was supported be funding from NIFA. Read the full Cornell University