Factors Affecting the Expression of Bacterial‐Induced Chlorosis of Soybeans1

Synopsis The expression of bacterial‐induced chlorosis in several varieties of soybeans was affected by the concentration and proportions of major nutrients, by different sand substrates, and other plant treatments. The most susceptible varieties developed light to severe chlorosis in all treatments. Less susceptible varieties developed light to moderate chlorosis in most treatments but appeared to be completely resistant in others. Two varieties previously classed as completely resistant developed chlorosis in some treatments.