Potato are one of the most widely cultivated crops globally, providing a staple food source for millions. However, bacterial soft rot, a devastating disease caused by various bacterial pathogens, can significantly impact potato yields and quality. In this blog, we'll delve into the causes, symptoms, and solutions for bacterial soft rot of potatoes.
What is Bacterial Soft Rot of Potatoes?
Bacterial soft rot is a disease caused by various bacterial pathogens, including:
- Pectobacterium carotovorum subsp. carotovorum
- Pectobacterium atrosepticum
- Dickeya solani
These bacteria infect potato tubers, causing them to rot and become mushy, leading to significant economic losses.
Causes of Bacterial Soft Rot
Several factors contribute to the development of bacterial soft rot in potatoes:
- Infection through wounds: Bacteria enter through physical injuries on tubers.
- Contaminated soil and water: Bacteria spread via infected soil and water sources.
- Temperature and humidity: Warm, humid conditions promote bacterial growth.
- Poor handling and storage: Rough handling and improper storage increase rot risk.
Symptoms of Bacterial Soft Rot ?
- Soft, mushy tubers: Infected tubers become soft, mushy, and watery, often with a foul odor.
- Slime production: Bacteria produce a slimy, sticky substance that can be visible on the tuber surface.
- Tuber decay: Infected tubers can decay rapidly, becoming unmarketable.
- Blackleg symptoms: In some cases, bacterial soft rot can cause blackleg symptoms.
Treatment and Management of Bacterial Soft Rot in Potatoes
Cultural Controls
- Remove infected tubers
- Improve sanitation
- Wound healing
- Storage management
Chemical Controls
- Katyayani COC 50 | Copper Oxychloride 50% WP
- Dosage: 350gm/Acre
FAQs Related to this blog
Q. What is bacterial soft rot of potato?
A. Bacterial soft rot, caused by Pectobacterium carotovorum and Pectobacterium atrosepticum, infects potato tubers, leading to mushy rot.
Q. What are the symptoms of bacterial soft rot?
A Symptoms of bacterial soft rot in potatoes include soft, mushy tubers, slime production, foul odor, and rapid decay.
Q. How can I prevent bacterial soft rot in potatoes?
A. Prevent bacterial soft rot by using clean seed tubers, practicing good sanitation, avoiding excessive moisture, and storing tubers in a cool, dry place.
Q. What is the best product for bacterial soft rot control?
A. The best product for controlling bacterial soft rot is Katyayani Kmycin (Streptomycin Sulphate 90% + Tetracycline Hydrochloride 10%).
Written by :- Charu tiwari
