Diseases of Pea

Pea (Pisum sativum) is an ancient crop, domesticated in the Fertile Crescent, which has been spread across the temperate regions of the globe. There are two main types of cultivated pea: fresh pea and field pea (also known as dry edible pea). Fresh peas are harvested while the seed is still green and immature, and consumed immediately or processed (canned, frozen) for later consumption. Field pea, cultivated as green and yellow seed types, is harvested when the seed is hard and dry. Field pea is used for human food, animal fodder, and separated into protein and starch for both food and industrial uses. The described diseases of pea attack both fresh pea and field pea, with most occurring wherever pea is grown. The intent of this chapter is to provide an overview of the impact, symptoms, spread, and management of the major diseases of pea caused by fungal, bacterial, and viral pathogens as well as pathogenic nematodes. Where available, information on cultural management strategies and disease resistance are highlighted, in addition to application of synthetic pesticides, to provide both conventional and organic producers with integrated pest management options for disease management.