What does a tick on cucumbers look like and how to treat it? - briefly
The pest shows up as tiny, reddish‑brown, oval bodies stuck to the cucumber skin, often surrounded by small brown or yellow spots and a faint fuzzy coating. Control consists of washing the fruit, pruning infected foliage, and treating plants with neem oil or an approved insecticidal soap following label instructions.
What does a tick on cucumbers look like and how to treat it? - in detail
The blemish appears as a compact, circular spot on the fruit surface, usually 2‑5 mm in diameter. The lesion is brown to black, often with a slightly raised margin that resembles the shape of an arthropod. In early stages the spot may be smooth; as it matures it becomes rough, sometimes cracking the skin and exposing the underlying tissue. The discoloration can spread, forming irregular patches that coalesce into larger necrotic areas, reducing marketability and accelerating decay.
Causes include bacterial pathogens such as Xanthomonas spp. and fungal agents like Cucurbit powdery mildew that produce similar symptoms under humid conditions. The damage is aggravated by excess moisture, dense canopy, and injuries incurred during handling or irrigation.
Effective control combines preventive and curative measures:
- Sanitation: Remove and destroy infected fruit, leaves, and plant debris; clean tools after each use.
- Cultural practices: Space plants 30–45 cm apart to improve airflow; avoid overhead watering; apply mulch to keep fruit off wet soil.
- Resistant varieties: Choose cultivars listed as tolerant to bacterial fruit spot or powdery mildew.
- Chemical options: Apply copper‑based fungicides or validated bactericides at label‑recommended intervals, especially after rain events.
- Biological agents: Use Bacillus subtilis or Trichoderma formulations as preventive sprays; they suppress pathogen colonization.
- Post‑harvest handling: Store cucumbers at 10–12 °C with low humidity; inspect regularly and discard any fruit showing early lesions.
Monitoring should begin when plants reach the fruiting stage; scouting every 3–5 days enables rapid response before the disease spreads. Integrating these steps reduces incidence, preserves fruit quality, and minimizes economic loss.