Causal Agent:
Erwinia spp., Pseudomonas spp.

Distribution:
Worldwide

Symptoms:
Bacterial soft rot is common to all vegetables. Soft rot is quite common on Chinese cabbage in the field as this crop is particularly susceptible. On cabbage, turnip and rutabaga the disease may be found in the field, but is most severe during shipping or storage. Symptoms first appear on leaves as small watersoaked lesions. These watersoaked areas quickly enlarge turning brown in the process. The affected tissue becomes soft and mushy with an accompanying foul smell. Eventually the leaves, stems and roots are entirely decayed by the bacteria.

Conditions for Disease Development:
The soft rot bacteria survive in soil and decaying plant material. The disease is most prevalent following long periods of wet weather. Infection takes place mainly through wounded or damaged tissue. Cultivation, harvesting, handling, freezing or insect injuries are often points of initial invasion. Plant tissue that has had a film of water on it for several days provides the bacteria, 

Pseudomonas spp., a protected environment to actively infect the host. Secondary infection by other bacteria such as Erwinia spp. is common. In addition, soft rot often follows other diseases, such as black rot. Several species of maggot flies can transmit the bacterium, though infested soil is the main source of the organism. Infection takes place during humid conditions and the disease progresses rapidly at 25-30°C (77-86°F).

Control:
Soft rot losses can be minimized by controlling insects, allowing produce to dry before storing or packing for shipment, avoiding bruising, and keeping storage and transit temperatures near 4°C (39°F).