Tomato Bacterial Stem Rot

by Sherrie Smith and Jason Pavel

Tomato Bacterial Stem Rot- Pectobacterium carotovorum syn. Erwinia carotovora subsp. Carotovora

Photo by Sherrie Smith, University of Arkansas Cooperative Extension

Tomato Bacterial Stem Rot of tomato occurs in both the greenhouse and the field and is most common on trellised and staked tomatoes. The causal agent is Pectobacterium carotovorum syn. Erwinia carotovora subsp. carotovora.

What are the symptoms of tomato bacterial stem rot?

Wilting of the plant typically starts at the time of first fruit harvest. The pith disintegrates leaving a hollow stem. You may determine the hollow stem syndrome by pinching the stem. When the stem is cut open, a brown discoloration is observed. Occasionally black slimy lesions form on the outer surface of a stem. The stem becomes black and sloughs off easily.

How do I prevent tomato bacterial stem rot?

Wounding is the route by which the bacterium enters the plant. Good sanitation practices and crop rotation are the means used to control Bacterial stem rot.

Take Aways:

• Practice a three-year crop
• Clean up all crop residue as it accumulates.
• Avoid wounding the plant if possible.

This work is supported by the Crop Protection and Pest Management Program [grant no. 2017-70006- 27279/project accession no. 1013890] from the USDA National Institute of Food and Agriculture.