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 ?
Odoriierum on Cabbage and Chinese Cabbage: Identification, Characterization And Taxonomic Relatedness of Bacterial Soft Rot Causal Agents.
The economic, biomass and grain yield losses due to rapid progress of this bacterial soft rot disease is one of the most destructive feature in natural condition.
Bacterial soft rot of Chinese cabbage is the most destructive disease caused by Erwinia carotovora.
Koppel, "Methods of assessing potato tubers for resistance to bacterial soft rot," Potato Research, vol.
carotovora under hydrostatic pressure in relation to bacterial soft rot. Plant Dis 1985.
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.
Assessing potato tubers for susceptibility to bacterial soft rot (Erwinia carotovora subsp, atroseptica).
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.
Bacterial soft rot is considered as one of the most frequent diseases observed in different plant species all over the world and causes great total loss of crops (Sherf and Macnab, 1986; Agrios, 1997; Farrar et al.
Some studies have shown that functioning communities of endophytes in plants contribute to their resistance to pathogens e.g., microbial endophytes in potato controlling bacterial soft rot (Sturz et al., 1999).
In addition to peaches, they have used UV light to reduce black mold and bacterial soft rots of onions; Fusarium and Rhizopus soft rots of sweet potatoes; black mold, gray mold, and Rhizopus rot of tomatoes; and green mold of tangerines.