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12.06.2023 - 01:08 / gardenerspath.com / Helga George
How to Protect Your Produce Against Bacterial Soft RotNo doubt you are familiar with pervasive bacterial soft rots of produce in storage – some of the most damaging diseases throughout the world.
While potatoes are the most high-profile victims of this menace, a variety of stored products can be afflicted, ranging from carrots to tomatoes.
Conditions in the field can predispose stored produce to rot.
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The bacteria that cause this disease are very common in the soil and highly effective at dissolving pectin – the substance that holds the plant cells together. That is why your produce dissolves when it suffers from soft rot.
We at Gardener’s Path will review the steps you can take to save your food from these pernicious rots.
Pathogens that Cause Bacterial Soft RotThe classic causal agents of bacterial soft rot are bacteria that were formally known as Erwiniabut have been renamed:
Pectobacterium carotovorum ssp. carotovorum (Erwinia carotovora ssp. carotovora) Dickeya dadantii (Erwinia chrysanthemi)In addition, some species of Clostridium, Bacillus, and Pseudomonas can also rot stored foods under certain conditions.
Vegetables and Fruit AffectedWhile woody plants are not prone to soft rot, many other kinds of plants are. In fact, early research on how Erwinia causes disease was conducted on African violets.
Some of the many types of plants that can contract bacterial soft rot include:
Potato Tomato Carrot Squash Melons Pumpkins Cucumbers Cauliflower Cabbage SymptomsWhile the end product is a slimy smelly mess, the earlier phases are more subtle.
The first indication that your produce is on its way out will be
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