Bacterial wilt also browns vascular tissue. The plant collapsing from wilt suddenly with no yellowing or other discoloration + brown vascular tissue = classic bacterial wilt.
I had a couple of Cherokee Purple plants go down from it a couple years ago. Took about 3 or 4 days. It was fast. I get the occasional pepper that succumbs to it.
However, I have grown tomatoes and peppers in the same spots last year (I have a small garden, and it's very difficult to rotate), and they were fine. I amended with a lot of organic matter, including tons of coffee grounds, and I drenched seedlings with B. amyloliquifaciens and drenched with it at planting and the plants thrived until frost.
But PA is very different from GA.
I believe some rootstocks are now bacterial wilt resistant, so you could try grafting tomatoes. Or grow in containers.
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