Search results
Results from the WOW.Com Content Network
Bacterial soft rot on taro (Colocasia esculenta) Bacterial soft rots are caused by several types of bacteria, but most commonly by species of gram-negative bacteria, Erwinia, Pectobacterium, and Pseudomonas. It is a destructive disease of fruits, vegetables, and ornamentals found worldwide, and affects genera from nearly all the plant families.
There are seven different species of Botrytis associated with onions in storage, but the rot induced by B. allii and B. aclada causes the greatest commercial loss. The two can be distinguished microscopically; the conidia of B. allii have a maximum length of 15 μm and mean size of 10.2 × 5.7 μm, while the conidia of B. aclada have a maximum length of 12 μm and mean size of 8.6 × 4.6 μm.
B. cepacia was discovered by Walter Burkholder in 1949 as the cause of onion skin rot, and first described as a human pathogen in the 1950s. [20] It was first isolated in patients with cystic fibrosis (CF) in 1977, when it was known as Pseudomonas cepacia. [21]
For premium support please call: 800-290-4726 more ways to reach us
Too much moisture is what causes leafy greens to turn soft and rot. Here are four ways to keep moisture at a minimum: Buy only fresh greens. If you can easily see rotten and slimy pieces, choose ...
Onions, in particular, produce a sulfur product that acts as a lacrimator, or a substance that causes tearing: “This volatile chemical escapes from the damaged onion into the air, and lands in ...
Soft rot in an onion caused by P. carotovorum or Dickeya dadantii [dubious – discuss] Pectobacterium carotovorum is a bacterium of the family Pectobacteriaceae; it used to be a member of the genus Erwinia. [1] The species is a plant pathogen with a diverse host range, including many agriculturally and scientifically important plant species.
A sushi restaurant, a breakfast place and a buffet have some of the worst grades in this week’s restaurant inspections in Myrtle Beach.