Marcergens are those bacteria responsible for plant tissue maceration resulting in total tissue

600 WordsApr 23, 20193 Pages
Marcergens are those bacteria responsible for plant tissue maceration resulting in total tissue collapse (Gwyn 2007). Soft rot diseases of vegetable is the most characteristic symptom of tissue maceration in plant which begins as small water soaked lesion, expands and intensifies until the tissue turns soft and watery. Apparently, the outer surface of the diseased plant might stay unbroken, while tanned and depressed, or enclosed in an exuding bacterial mucus layer. Foul smells are common owing to the discharge of explosive complexes through tissue degradation. Best bacterial growth follows after plant cell lysis in these diseases. Soft-rotting bacteria are distinguished for the speed at which they stimulate soft rot: warehoused crop may…show more content…
These macergens infect and destroy plant tissues both pre- and postharvest and this species causes the greatest damage to harvested vegetables (Amy 2007). There is need to ensure a continuous cold chain from immediately postharvest to retail to successfully manage this ubiquitous spoilage bacterium that only thrive well at temperatures of 20°C and above. The fluorescent Pseudomonads (i.e. P. fluorescens and P. viridiflava) can macerate plant parenchymatous tissues at a temperature below 4°C, this cause for high occurrence of these bacteria on decayed vegetables both at wholesale and retail markets. These soft-rotting fluorescent Pseudomonads and Erwinia, therefore become the major threat to commercial fresh product operations and fresh vegetables precisely, from the farm to retail and wholesale outlets. However, there are currently no commercial agents available specifically for controlling soft rot (Dong et al. 2004; Latour et al. 2008). Despite advances in vegetable production and diseases management, many challenges face growers of vegetables, out of which the major one is the damage caused by macergens (Pérombelon 2002). Macergens damage the tissues of vegetable thereby reducing the quality, yields and shelf-life and consumer satisfaction of these plants. They usually cause great economic losses due to

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