Citrobacter infection

Citrobacter infection in plants is a form of bacterial soft rot caused by Citrobacter species, which are opportunistic pathogens. These bacteria secrete enzymes that degrade the plant cell wall, leading to rapid tissue collapse and decay, often posing a significant challenge to agricultural productivity.

The host range includes a variety of economically important plants such as tomatoes, potatoes, and various cucurbits. These pathogens are particularly destructive when they infect tissues during the maturation stage or after the harvest, making them a major concern for both field production and post-harvest storage.

Symptoms typically manifest as water-soaked lesions that quickly progress to soft, mushy, and discolored tissues. As the infection advances, the characteristic foul odor associated with bacterial decay becomes evident, and the structural integrity of the plant organ is completely compromised, resulting in significant yield losses.

The development of the disease is strictly linked to environmental conditions, specifically high humidity levels and warm temperatures. These factors allow the bacteria to multiply rapidly. Transmission is often facilitated by contaminated irrigation water, garden tools, pests that create entry wounds, and the persistence of the bacteria in decaying organic debris.

Management and prevention strategies include:

• Implementing strict sanitation to remove infected plant material;
• Optimizing air circulation and humidity control in greenhouses;
• Controlling insect populations to minimize mechanical damage;
• Ensuring proper soil drainage to avoid waterlogging;
• Applying copper-based bactericides as a preventive measure in high-risk zones.