||The potato is subjected to a disease called soft rot that leads to soft infected tissue, overpowering odor, and discoloration. It left the potato unable to be eaten. This soft rot is caused by bacteria that enter the potato post-harvest. Sometimes, we have experienced soft rot when we leave a potato in the cabinet for a long period of time because we forgot about it. Con we kill the potatoes by washing them in soap and water before shipping them out. Are there any variants of potatoes that have defense mechanisms against soft rot? How does soft rot lead to infected tissue?
Three Factors for Disease Impact
Diseases reduce harvest yield by limiting plant growth or render products unmarketable.
Most plant diseases are caused by pathogenic fungus, but viruses, microscopic worms, parasitic plants, and bacteria cause important diseases
Bacterial soft rot
Postharvest disease bud to storage and shipping conditions
Within the soil and come into physical contact during root growth, and rain splash dispersal
Pectobacterium carotovorum subspecies carotovorum(Pcc): widest host range
Adheres to the skin of potatoes
Can infect the potato because of wounds
Moisture also leads to excessive growth into the potato
Characteristics: Softened of infected tissue, discoloration, and an overpowering odor
occurs when potatoes are improperly stored in pantries or drawers for extended periods
Knowledge is critical to understand microbial pathogenicity and how microbes can endanger our food supply