132 Modern Food Microbiology
Figure 6–1 Tomato diseases—(A and B) nailhead spot; (C and D) bacterial spot; (E) bacterial canker; (F)
bacterial spot. Source: From Agriculture Handbook 28, USDA, 1968, “Fungus and Bacterial Diseases of Fresh
Tomatoes.”
produce the yellow-pigmented xanthomonadins. The mucoid colonies are due to xanthans, which are
typical of the genus.
56 Bacterial canker of stone fruits is caused by P. syringae pv. syringae, and this
pathovar has been reported to cause disease in over 180 species of plants.
25
Some of the more important bacteria that cause field and storage spoilage of vegetables are presented in Table 6–7. Some genera and species listed are undergoing taxonomic changes. The plant
Figure 6–1 Tomato diseases—(A and B) nailhead spot; (C and D) bacterial spot; (E) bacterial canker; (F)
bacterial spot. Source: From Agriculture Handbook 28, USDA, 1968, “Fungus and Bacterial Diseases of Fresh
Tomatoes.”
produce the yellow-pigmented xanthomonadins. The mucoid colonies are due to xanthans, which are
typical of the genus.
56 Bacterial canker of stone fruits is caused by P. syringae pv. syringae, and this
pathovar has been reported to cause disease in over 180 species of plants.
25
Some of the more important bacteria that cause field and storage spoilage of vegetables are presented in Table 6–7. Some genera and species listed are undergoing taxonomic changes. The plant