Viruses are the most common causes of diseases affecting cucurbits in New York. These diseases result in losses through reduction in growth and yield and are responsible for distortion and mottling of fruit , making the ...

Many vegetables in the family Cruciferia are grown in New York, including cabbage, cauliflower, broccoli, Brussels sprouts, Chinese cabbage, mustard greens, turnip, and radish. Although at least six viruses are known to ...

Peas are susceptible to a large number of aphid-transmitted viruses, which can produce diseases individually or in combination. Many common names have been used to describe these diseases, and to avoid confusion they will ...

Tomato is one of the most widely grown vegetable crops, its planting area ranging from small backyard plots, to much larger field acreages, to more specialized greenhouse trellis operations. Virus diseases, in general, are ...

The acreage and value of the New York pepper crop are relatively minor, but peppers are still an important commodity in commercial mixed vegetable and roadside market operations. Virus diseases annually reduce yield and ...

Virus diseases can commonly occur on both snap and dry bean crops in New York State and can result in reduced yields and inferior quality of the product. Because dry beans have a longer vegetative cycle, viruses, in general, ...

Lettuce, endive (escarole), spinach, and celery are members of different plant families, but share many of the same viral problems. In New York most of these crops are produced on organic soils, but they may also be grown ...