zachtrot

Zachtrot is the Dutch term for soft rot, a plant disease caused by bacterial pathogens that break down plant cell walls, resulting in soft, water-soaked tissues. The term is commonly used in agriculture and post-harvest handling to describe rot that develops in stored vegetables, particularly tubers such as potatoes and other root crops, as well as some leafy greens.

Causal agents and biology. Soft rot in Dutch usage is primarily linked to bacteria in the genera Pectobacterium and Dickeya. Notable species include Pectobacterium carotovorum, Pectobacterium atrosepticum, and Dickeya dadantii. These bacteria produce enzymes that degrade pectin and other cell-wall components, leading to tissue maceration and decay. They can persist in infected plant debris, soil, and contaminated equipment.

Symptoms and hosts. In tubers, Zachtrot typically presents as soft, brown to dark areas on the skin that can extend into the flesh, with tissue becoming mushy and often emitting a characteristic odor under humid conditions. In other stored crops and roots, symptoms include softening, collapse of tissue, and rapid decay, especially after harvest or under wet storage conditions.

Disease cycle and spread. Inoculum enters through wounds, lenticels, or natural openings and spreads via contaminated tools, water, soil, or infested plant material. High moisture and warm to moderate temperatures promote disease development during storage and handling.

Management. Control relies on good sanitation, prompt removal of infected material, careful handling to avoid bruising, and maintaining storage conditions that reduce bacterial growth, such as clean facilities and proper drainage. Crop rotation and use of disease-free seed or planting material further reduce risk.

See also: soft rot, Pectobacterium, Dickeya, plant pathology.