bacterial soft rot

bacterial soft rot

[bak′tir·ē·əl ¦sȯft ‚rät]
(plant pathology)
A bacterial disease of plants marked by disintegration of tissues.
References in periodicals archive ?
carotovora under hydrostatic pressure in relation to bacterial soft rot.
Papers related to contamination and the state of microflora include such topics as the attachment of microorganisms to fresh produce and their internalization and infiltration, those on microbial spoilage include bacterial soft rot and spoilage of juices and beverages by Alicyclobacillus, those on food safety include studies of products such as mushrooms, sprouts and melons, toxins such as patulin and the safety of minimally-processed fruits and vegetables, and papers on interventions include such topics as quality control, surface pasteurization, sanitizing treatments, nonthermal treatments and gas or vapor phase sanitation.
Bacterial soft rot can severely damage a wide variety of fruits and vegetables.
Current control of bacterial soft rot of vegetables is based almost exclusively on sanitary growing and storage practices.
However, he notes, it's still unclear whether these gases are specific to bacterial soft rot, since the team hasn't reported tests on any other type of tuber infection.