Brown Stem Rot - Management

Use BSR-resistant varieties together with crop rotation and residue management.
Photo credit: Craig Grau, University of Wisconsin.

Brown stem rot can be effectively managed with crop rotation, selection of resistant varieties, and residue management.

  • Rotate crops.
    A minimum of two years between soybean crops in fields with a history of brown stem rot will effectively reduce pathogen populations and the risk of BSR. Corn, small grains and forage legumes are all good rotation crop choices. Soybean is the only host for the brown stem rot pathogen.
  • Plant resistant soybean varieties and rotate among resistant varieties.
    Soybean varieties with some resistance to BSR are commercially available. However, the genetic source of brown stem rot resistance is limited. It is not recommended that growers rely only on resistant varieties, but use a combination of management practices to reduce the incidence and severity of this disease. Rotate soybean varieties to preserve the effectiveness of resistance genes.

    Early-maturing varieties may escape the yield reducing effects of brown stem rot in comparison to cultivars with later maturity or planting later in the season.

    Read more on this topic: Brown Stem Rot: Management and Variety Options, a printable PDF summary with color photos.
  • Manage Residues
    Because the brown stem rot fungus survives mainly on crop residue left on the soil surface, decomposition of the residue is believed to be an important factor in managing this pathogen.

    In no-till systems, longer crop rotations and shredding soybean straw with a combine-mounted shredder are effective practices to reduce pathogen populations.

 
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