Symptoms initially begin as small greasy spots on fruit. These spots rapidly enlarge and take on a water-soaked appearance. In some cases, the greasy spots can cover the entire upper surface of the fruit. As the disease progresses, the initial infection site may become necrotic, resulting in cracking of the rind. Sometimes a white, bacterial ooze can be observed coming from the cracked area.
Fruit rot generally follows.
Since the disease is carried on seed, it is important to purchase seed that have been tested for the presence of the bacterium. A negative test does not guarantee the seed lot to be bacteria-free, but does provide some assurance. Observe seedlings closely for symptoms on cotyledons and young leaves. Preventing spread through transplants is one way of avoiding introduction of the bacterium to the field. The disease is favored by high temperature and humidity, and is spread by splashing rain and wind.