• Cells  become water soaked, middle lamella is destroyed and the cells collapse 
• Soft, watery or slimy consistency 
• Rotted tissues – grey to brown, accompanied by foul odour
• In the field, tops of rotted carrots turn yellow and wilt as roots break down

Identification of pathogen:

• Bacteria is gram –ve, motile with large peritrichous flagella

Mode of spread and survival:

• Soil - source of primary inoculum
• Survive in decaying refuse and enter the root principally through cultivation wounds, harvest bruises, freezing injury, and insect openings
• Flies – Hylemus cillicrura, H. brassicae – carry the bacteria in their intestinal tracts

• Careful handling at harvest - minimizes bruising of carrot roots
• Washing - dipping in a solution of sodium hypochlorite (5.25%)
• Storage condition - temp- just above freezing(0ºC), RH 90 %
• Crop rotation - alfalfa, beans, beets, corn