How do bacteria cause soft rot in vegetables such as potatoes and carrots?

Soft rot in fleshy vegetables like potatoes and carrots is caused by bacteria, most notably Erwinia carotovora, which infect the plant tissue through wounds or natural openings.12

The process occurs as follows:

• Enzyme Secretion: Once the bacteria have entered the plant, they secrete specific enzymes that are capable of decomposing cell wall structures.1
• Tissue Maceration: By breaking down these structural components, the bacteria destroy the integrity of the plant tissue. This causes the vegetable to become macerated, resulting in the characteristic soft, mushy, and watery decay.123

Because these pathogens enter directly through wounds, they can often bypass the protective effects of chemical protectants, making these diseases relatively difficult to control. Management strategies typically focus on using pathogen-free seeds, practicing crop rotation, and maintaining sanitary conditions to reduce the incidence of infection.2