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Author(s): |
Karen Delahaut, Walt Stevenson |
Bacterial decay, known as soft rot, is one of the most widespread and destructive storage diseases of onion. Soft rot generally starts in the
field just before or during harvest. The disease, caused by the bacterium
Erwinia carotovora subsp.
carotovora, causes serious losses to onions that have been wounded in the field or improperly handled and stored.
Bacterial soft rot attacks nearly every known fruit, fleshy tuber, root, and succulent bud or stem of most vegetable crops. Find out how to identify, prevent, and control this disorder in your onion and other crops by reading this handy fact sheet.