carotovorum

Carotovorum commonly refers to Pectobacterium carotovorum, a plant-pathogenic bacterium formerly known as Erwinia carotovora and placed in the genus Pectobacterium after taxonomic revisions that merged several Erwinia species into Pectobacterium. The organism is Gram-negative, rod-shaped, and motile by peritrichous flagella. It is a facultative anaerobe and an opportunistic plant pathogen with a broad host range.

Pathogenic mechanism: It produces pectolytic enzymes, including pectate lyases and polygalacturonases, which degrade pectin in plant cell walls, causing maceration and soft rot. Infections typically occur through wounds, natural openings, or during post-harvest handling; infected tissues become watery, discolored, and foul-smelling.

Host range and impact: Pectobacterium carotovorum affects vegetables and fruits such as potatoes, carrots, onions, celery, cabbage, and various fruits. It is economically important in potato storage and field production in temperate and some tropical regions.

Lifecycle and spread: The bacterium survives in plant debris, soil, and irrigation water; it can inhabit seed lots and transplants. Spread occurs via contaminated equipment, water, or during harvest and storage. High humidity and temperatures around 20–30°C favor disease development; low temperatures may slow growth but do not eliminate risk.

Management: Integrated approaches focus on sanitation and cultural practices, seed and tuber certification, careful handling to minimize wounding, rapid post-harvest cooling, and adequate storage conditions. Chemical controls are limited in effectiveness, and resistant cultivars are limited for many hosts; ongoing research includes biological control and resistant material.