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develops on important crops like corn, cassava, and banana even while still in the field. Specifically, soft rot of potatoes can cause a huge decrease in yield, and is the most serious bacterial disease that potatoes are exposed to. For a grower of potatoes, there is a possibility that 100% of a whole season's yield could be destroyed due to insufficient conditions in a storage facility. In turn this impacts customers with reduced quantities of produce for sale, a reduction in quality, and an increase in expense. All in all, bacterial soft rots cause a greater loss of produce than any other bacterial disease known.
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they grow. The bacteria then overwinters within the plant tissues, insect hosts, or in the soil and lay dormant until the conditions are right again to reproduce. If the infected storage organs are being used to propagate the plant, or if infected seed was produced, then when spring comes the bacteria will begin to grow just as its host does. Also in the spring, the contaminated insect eggs hatch into larvae and begin to cause infection within the host plant. The larvae then become adults, leave its infected host, and move on to unknowingly inoculate more plants to start the cycle over again.
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158:, the plant is turned into a liquid mush in order for the bacteria to consume the plant cell's nutrients. Disease spread can be caused by simple physical interaction between infected and healthy tissues during storage or transit. The disease can also be spread by insects. Control of the disease is not always very effective, but sanitary practices in production, storing, and processing are something that can be done in order to slow the spread of the disease and protect yields.
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When the plant organs are harvested and placed into storage, those that are infected will automatically infect the others placed with it. When certain insects are present, the eggs laid over the stored vegetables will be invaded by the bacteria, becoming host and transporter, able to infect others as
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Storage warehouses should be removed of all plant debris, and the walls and floors disinfected with either formaldehyde or copper sulfate between harvests. Injury to plant tissues should be avoided as much as possible, and the humidity and temperature of the storage facility should be kept low using
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Potatoes experience a cream to tan colored tuber that becomes very soft and watery. A characteristic black border separates the diseased area and the healthy tissue. Only when the secondary organism invades the infected tissue does that decay become slimy with a foul odor. Like the carrot, the whole
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It also helps if plants are planted in well-drained soils, at intervals appropriate for adequate ventilation between plants. Few varieties are resistant to the disease and none are immune, so rotating susceptible plants with non-susceptible ones like cereals is a practice positive to limiting soft
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Growth of the bacteria is possible between 32–90 °F, with the most ideal conditions between 70–80 °F. Post-harvest storage and transportation is difficult for tropical and other warm environments when the air is not properly ventilated during these processes. Higher temperatures and high
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Due to its wide range of hosts, bacterial soft rot devastates many significant crops both in the field and in storage all over the world. Almost all fresh vegetables are subject to infection by bacterial soft rots. But, it is not just the vegetables that are susceptible; in the tropics, soft rot
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As they gorge on intracellular fluid, the bacteria continue to multiply and move into the intercellular spaces, with their cell-wall-degrading enzymes ahead of them preparing the plant tissues for digestion. Often the epidermis is left unscathed, keeping the rotten flesh contained within until a
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enzymes, and subsequent digestion of the intracellular fluid as the bacteria grows. But little is known about the pathogen's interaction with its host at earlier stages when it is still attaching to, and growing within the host with no symptoms present. In fact, the bacteria may develop large
317:, is gram-negative, anaerobic, rod-shaped and named after the carrot it was first isolated from. Found mostly in tropical, warm regions of the world. Because the organism is spread in so many ways, there is speculation that it was introduced to water through
242:) in mature plants, which is most common. But, when a plant is infected and the conditions are favorable, the bacteria immediately begin feeding on liquids released from injured cells and start replicating. As they replicate they release more and more
134:. It is a destructive disease of fruits, vegetables, and ornamentals found worldwide, and affects genera from nearly all the plant families. The bacteria mainly attack the fleshy storage organs of their hosts (
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There are many ways in which a plant can become infected by a bacterial soft rot. They can be host to the bacteria either by being infected as seed, or from direct inoculation into wounds or natural openings
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populations within a plant before any symptoms can be seen. No one knows exactly why the bacteria have this dormant stage, or what factors influence the bacteria's virulence, but the research is being done.
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There are a variety of hosts including but not limited to; banana, beans, cabbage, carrot, cassava, coffee, corn, cotton, onion, other crucifers, pepper, potato, sweet potato and tomato.
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Brooklyn
Botanic Garden. (2000): Natural disease control: A common-sense approach to plant first aid. Handbook # 164. Brooklyn Botanic Garden, Inc. 1000 Washington Avenue, Brooklyn, NY.
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can be decayed leaving just the epidermis. Sweet potatoes show clear lesions that grow rapidly leaving a recognizable watery and soft, oozy tissue where only the peel remains intact.
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There are very few things that can be done to control the spread of bacterial soft rots, and the most effective of them have to do with simply keeping sanitary growing practices.
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Ploetz, R.; et. al. Editors. (1998): Compendium of tropical fruit diseases. APS Press, The
American Phytopathological Society. Saint Paul, Minnesota, USA.
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an adequate ventilation system. These procedures have proven themselves to be very effective in the control of storage soft rot of potato in
Wisconsin.
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192:. For each host there are different symptoms displayed. Most symptoms are along the lines of watery and soft decay of the tissue. Cabbage and
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Thurston, D. (1998): Tropical plant diseases. Second
Edition. APS Press. The American Phytopathological Society. St. Paul, Minnesota, USA.
196:' symptoms start where the tissue makes contact with the soil. Often there is a change in color and in the case of a carrot, the whole
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The control of specific insect vectors is also a good way of controlling disease spread in the field and in storage. Soil and foliage
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and runoff into water bodies. Specifically this could have happened through dumping potatoes that were infected and disposed of.
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humidity are ideal growing conditions for the bacteria making ventilation a big priority when trying to combat this disease.
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with upward turned leaves and lesions on the stem. The stem also rots and becomes mushy with its colorless or brown lesions.
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within the cells, this maceration effectively causes the cells to explode and die providing more food for the bacteria.
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Johnson, S. (1999): Blackleg and bacterial soft rot. Potato Facts. Bulleting No. 2493. University of Maine.
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treatment helps controls the bugs that frequently cause wounds and disseminate the bacteria.
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Soft rots are characterized by their distinct maceration of hosts' cell walls with
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that degrade and break down cell walls. And, because of the high
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crack allows the ooze to leak out and infect others around it.
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Tomlinson, D. L. (January 1988). "A Leaf and Fruit
Disease of
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182:) get bacterial soft rot and necrosis on the leaves from
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Agrios, George N. (2005), "Plant
Pathology," 656–662.
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46:but its sources remain unclear because it lacks
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208:in the soil. The foliage becomes weak and
492:. University Of Wisconsin. Archived from
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77:Learn how and when to remove this message
486:"Potato Research And Seed Certification"
460:"Potato Research and Seed Certification"
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204:tuber can be consumed leaving just the
543:Bacterial plant pathogens and diseases
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414:Technical Informational Bulletin 1–8
405:Elphinestone, John G. (1987-08-21).
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376:10.1111/j.1439-0434.1988.tb00948.x
112:, but most commonly by species of
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407:"Soft Rot and Blackleg of Potato"
154:tissues. With the aid of special
484:Charkowski, A. O. (2010-09-30).
458:Charkowski, A. O. (2010-09-30).
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108:are caused by several types of
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464:US Department of Agriculture
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433:PAN Germany (2005-02-21).
314:Pectobacterium carotovorum
185:Pectobacterium carotovorum
466:. University Of Wisconsin
364:Journal of Phytopathology
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216:Dormant symptomless stage
32:This article includes a
61:more precise citations.
16:Bacterial plant disease
362:in Papua New Guinea".
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93:Bacterial soft rot on
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435:"Bacterial soft rot"
179:Pandanus julianettii
106:Bacterial soft rots
99:Colocasia esculenta
356:Erwinia carotovora
352:Pandanus conoideus
309:Erwinia carotovora
244:pectolytic enzymes
169:Pandanus conoideus
162:Hosts and symptoms
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34:list of references
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53:Please help
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288:insecticide
262:Environment
189:carotovorum
131:Pseudomonas
59:introducing
500:2022-07-09
470:2022-07-09
444:2022-07-09
419:2022-07-09
392:4660013776
360:carotovora
354:caused by
337:References
294:Importance
271:Management
222:pectolytic
116:bacteria,
384:0931-1785
240:lenticels
210:chlorotic
206:epidermis
194:crucifers
537:Category
325:See also
319:aerosols
148:rhizomes
110:bacteria
358:subsp.
236:stomata
198:taproot
187:subsp.
156:enzymes
152:petiole
119:Erwinia
55:improve
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303:Origin
174:karuka
146:, and
136:tubers
128:, and
410:(PDF)
144:bulbs
140:corms
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388:OCLC
380:ISSN
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