F Carrots

(1) Bacterial soft rot. Bacterial soft rot, due to Erwinia carotovora, is a problem in carrots. Lesions develop anywhere on the root, usually at injury sites. Lesions are soft, watery, and gray to brown. Advanced infections are slimy and have a putrid odor.

(2) Gray mold rot. Gray mold rot is a disease of stored carrots. Affected tissues are water-soaked, spongy, and light brown. Gray to brown mold and spore masses develop on the lesions.

g. Potatoes. Bacterial soft rot, due to Erwinia carotovora, is also a problem in potatoes. Soft rot enters tubers at bruised or heat-injured areas. Soft rot is at first light-colored, but with time and exposure to air, it becomes dark brown to black.

h. Sweet Potatoes. Black rot of sweet potatoes is due to Ceratocystis fimbriata. Most of the damage in the form of root decay occurs during storage. The early signs of black rot are round, slightly sunken spots. As the infection grows, the spots enlarge and become black to greenish black. Affected internal tissues are dark colored and have a bitter taste which affects the entire root when cooked.

i. A summary of microbial conditions of vegetables is found in figure 5-2.



Fresh vegetables in general

Soft rot, mushy, Black rot, soft, Black mold rot, Blue mold rot

Green beans

Anthracnose, Blight


Leaf spot, Gray mold


Soft rot, Fungal rot, Wet rot


Fungal rot, Pink rot


Neck rot, Brown rot, Black mold rot


Ring rot, Dry rot

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