Garlic stalk rot, caused by *Sclerotinia sclerotiorum*, is a serious fungal disease that affects garlic plants. In the early stages, water-soaked lesions appear on the stems or leaf sheaths. As the disease progresses, these lesions turn dark brown or grayish in color. Under high humidity conditions, the infected areas become soft and start to decay. A white, cotton-like fungal growth develops on the surface, and the affected parts emit a strong, foul garlic-like odor. Once the leaf sheath is infected, the upper leaves gradually yellow and die, while the roots and root plate begin to rot, leading to the plant wilting and spreading out.
The disease thrives in temperatures around 20°C and relative humidity above 85%. In spring, when temperatures rise to about 6°C, the sclerotia (fungal survival structures) begin to germinate. By 14°C, the first infection peak occurs, typically in late April. Frequent spring rains or irrigation can increase humidity under plastic covers, worsening the disease conditions. Areas with poor drainage, low-lying fields, and long-term planting of garlic are particularly prone to severe outbreaks.
The disease usually starts early in spring, often between late March and early April. To manage it, farmers can apply 50% thiram wettable powder diluted at 1500 times, or 50% carbendazim wettable powder diluted at 600 times. Spraying should be done every 7 to 10 days, and depending on the severity, 2 or even 3 applications may be necessary for effective control. It's important to monitor the field regularly and apply fungicides as soon as symptoms are detected to prevent widespread damage. Proper crop rotation and good field drainage can also help reduce the risk of future infections.
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