Bacterial Soft Rot

Aamir Khan
M.Sc-2K22-PP-01
 Introduction
Bacterial soft rots occur worldwide and cause serious
disease of crops in the field and especially in storage.

They cause a greater total loss of production than any

other bacterial disease.

Bacterial soft rots reduce quantities of produce

available for sale, reduce the quality.
 Bacterial Soft Rot
Bacterial soft rots damage succulent plant parts such
as fruits, tubers, stems and bulbs of plants

Soft rot bacteria degrade pectate molecules that bind

cells together, causing plant structure to eventually fall
apart.
 The pathogens
Soft rots are caused by
several bacteria, most
commonly Erwinia
cartovora, Erwinia
chrysanthemi, and
certain species of
Pseudomonas.
 Main Hosts
Very Wide Host range, especially plants with organs
containing (storage) tissues.

Commonly attacked hosts are:

Allium cepa (Onion), Brassica spp. (Cabbage), Cucurbita
(Cucurbits), Potato, carrot, tomato, etc
 Symptoms
 Bacterial soft rot cause water-soaked spots,
These spots enlarge over time and become sunken and
soft.

 Soft rots are known for strong, disagreeable odor.

Bacterial soft rot of vegetables
 Transmission
The bacterium survives in the soil and especially in the
rhizosphere and has many hosts, but may also spread
when present externally on seed (tubers).

Insects (flies) and their larvae may distribute and

transmit E. c. subsp. Cartovora (Kloepper et al., 1979).

Furthermore irrigation, rain and aerosols may

distribute the organisms efficiently, but also machines.
 Control
Once soft rot bacteria have infected plant tissue, there are
no treatments.
Immediately remove and discard infected plants parts.

Making sure plants are watered adequately (but not

excessively) and uniformly.

Do not crowd plants, wider spacing will promote more

rapid drying of plants and soil.

Healthy planting materials, hygiene on the farm and

nursery, packing stations etc.