Bacterial Soft Rot can be caused by various kinds of gram-negative bacteria, causing seriousproblems in agriculture worldwide.
The bacteria enter plants through wounds and natural openings. They attack the plant tissues by releasing enzymes which break down the plant cell walls.
The main symptoms involve dark, water-soaked spots which grow in size before cracking open and oozing a foul-smelling fluid. Ultimately the soft parts of plants, such as tubers and fruits, collapse.
Crops which tend to be impacted most include potato, carrot, tomato, cucurbits, lettuce, cabbage and bok choy.