Major Bacterial Diseases Affecting Kimchi Cabbage in Korea: Incidence, Impact, and Sustainable Control Approaches

Abstract

Kimchi cabbage (Brassica rapa subsp. pekinensis) is one of the most important vegetable crops in Korea, playing a crucial role in both agricultural production and the traditional Kimchi industry. However, its production is severely threatened by several bacterial diseases, which can cause significant yield losses and economic damage, particularly under warm, humid conditions and continuous cultivation systems. The most prevalent bacterial diseases affecting Kimchi cabbage in Korea include black rot caused by Xanthomonas campestris pv. campestris (Xcc), soft rot (Pectobacterium spp.), and bacterial leaf spot caused by Pseudomonas syringae pv. maculicola (Psm). These pathogens induce vascular discoloration, tissue maceration, foliar lesions, wilting, and plant collapse, resulting in reduced yield and market quality. Traditional control methods primarily relies on copper-based bactericides and antibiotics; however, their effectiveness is increasingly constrained by the emergence of resistant bacterial populations, limited curative activity, and environmental and regulatory concerns. Consequently, integrated disease management (IDM), incorporating disease-free seed, resistant cultivars where applicable, crop rotation, field sanitation, optimized irrigation, and biological control agents, has emerged as the most sustainable approach for disease suppression. Although considerable progress has been achieved in developing biological control agents and improving integrated management practices, durable and environmentally sustainable control of bacterial diseases remains a major challenge for Kimchi cabbage production in Korea. This review outlines the occurrence, epidemiology, economic impact, diagnosis, and management of major bacterial diseases affecting Kimchi cabbage in Korea and highlights the importance of IDM for sustainable crop production.