Soft Rot

Quick Intro

Physical Description

Bacterial disease of the fruit or tubers of a vegetable, characterized by watery and soft decay of the tissue.

Species & Taxonomy

  • Kingdom:
  • Phylum:
  • Class:
  • Order:
  • Family:
  • Genus Species: caused by several types of bacteria, but most commonly:
    • Erwinia
    • Pectobacterium
    • Pseudomonas

Lifecycle

These pathogenic bacteria can grow at a wide range of temperatures (32-90°F) but thrive at 70-80°F. Wounds from harvesting or from insects can be infected with the bacteria, or the plant can be a host if infected as a seed. Even natural openings on the plant, such as stomata or lenticels, can be the route of entry for the pathogen.

Once infected, the bacterium reproduces itself and secretes pectolytic enzymes which break down the tissue in the fruit or tuber.

Once harvested and stored, one infected fruit or tuber will infect all of those nearby.

Plants Affected

 

Plants Unaffected

 

Geographical Range

Ideal conditions: 70-80°F

Signs & Symptoms

Whole Plant

Leaves

Flowers

  •  

Fruit

Roots/Tubers

How to Positively Identify

 

Treatment

Prevention & Control

 

Cultural Controls:

Habitat:

Temperature & Humidity:

 

Mulching & Cultivation Practices:

Natural Enemies & Biological Controls

Insects:

Animals:

Reptiles:

Barriers

Traps

Sprays & Dusts

  •  

Sources:

Leave a Reply

Your email address will not be published. Required fields are marked *