Description
Bacterial soft rot occurs on succulent fruits, vegetables, bulbs, and tubers. Any diseased, weak, or overripe fruit, vegetables, or flowers are susceptible. However, a few kinds of bacteria can infect and decay actively growing plants. These bacteria penetrate the plant through wounds made by insect feeding or damage from tools or handling. The bacteria produce enzymes that break down plant cells, causing the infected tissue to turn soft, mushy, and watery. Masses of bacteria and cell debris may ooze through growth cracks in the plant tissue. This sticky ooze dries and turns tan, gray, or brown. Bacterial soft rot is most severe in warm (80° to 85°F), moist conditions. The bacteria survive from season to season in infected plant debris and soil. Infection is spread by diseased plants or plant parts, water, and contaminated tools, soil, and plant debris.
Control
Chemicals aren't effective in controlling this disease; once your plants are infected, there is nothing you can do. The key to control is good sanitation. Help prevent bacterial soft rot by cleaning up plant debris around the garden. When working in the yard, be careful not to injure plants with hoes, cultivators, or other garden tools. You can further reduce infection by leaving enough space between plants so they get a chance to dry out after they are watered. Plant in well-drained soil. (For more information about improving soil drainage, see Soil Types, Soil Structure, Groundwater.)
