Aeromonads

Aeromonads (Aeromonadales) are an order of Gram-negative, facultatively anaerobic bacteria. While many species within this order are primarily known as pathogens of aquatic organisms, certain strains possess the ability to infect agricultural crops, triggering the development of soft rots and tissue necrosis.

The causative agents of the disease are bacteria that penetrate plant tissues through natural openings like stomata and hydathodes, or through mechanical injuries. They exhibit strong enzymatic activity that breaks down the pectin substances of cell walls, resulting in the rapid softening and degradation of plant structures.

The range of affected crops includes vegetables, floral, and certain ornamental plants. Plants grown under high humidity conditions, as well as those with succulent storage organs or fruits, are particularly susceptible to this type of bacterial infection, as these tissues provide an optimal environment for bacterial multiplication.

Symptoms of the disease manifest as water-soaked spots that quickly darken and expand. As the infection progresses, the affected tissues turn into a slimy, decayed mass, which is often accompanied by a distinct unpleasant odor. Under high humidity, bacterial exudate may appear on the surface of the infected areas.

Pathogen development is favored by temperatures in the range of 20–30°C and excessive soil or air moisture. Key prevention and protection measures include maintaining proper crop rotation, discarding infected planting material, controlling greenhouse humidity levels, and utilizing copper-based bactericides to prevent the spread of secondary bacterial infections.