Several species Pectobacterium pathogenic have been reported on tomato ( bacterial stem rot ) ( P. carotovorum subsp. Atrosepticum , P. chrysanthemi ), but P. carotovorum subsp. carotovorum is the most common. This bacterium, very polyphagous, affects in particular many vegetables such as chilli, eggplant, salads, carrots . It mainly attacks the stems and fruits of the tomato. It is sometimes rife in France, occasionally under shelter and sometimes on industrial tomatoes in the open field, but does not represent a threat for this production.
 

P. carotovorum subsp. carotovorum causes damage appearing inside the stem, often from wounds. It does not take long for the pith to turn brown on either side of the penetration zone and quickly becomes sticky and more or less liquefies. The stem thus ends up becoming hollow (see the chapter Alterations of the vessels and / or the spinal cord ). The bark can also be affected: it then locally takes on a brown tint which can extend over several centimeters (Figures 1 and 2), while the apparently moist tissues gradually decompose. Heavily affected plants eventually wilt and dry out. Liquid and foul-smelling rots can occur on fruit, both in the field and during storage.

For additional information on this bacterium, you can consult the Pectobacterium carotovorum subsp. carotovorum .