• Fruit -soft watery decay of fruit, starting at one or more points, as very small spots.
• Enlarge-very rapidly until the entire fruit -soft watery mass.
• Pathogen liquefies fruit tissue by breaking down the pectate "glue" that holds plant cells together
• leakage-internal collapse resembling a shriveled water balloon.

Identification of pathogen:

Bacteria:

• gram-ve, rod with rounded ends
• Motile with 1 to 6 peritrichous flagella
• Single-celled - rapidly multiply and spread-in water.

Favourable condition:

• During wet weather and High humidity,
• Heavy rain fall or irrigation
• Warm temperatures in the (20–30 °C)

• Wounds
• The connective tissue at the stem end - an entry point for the bacteria present in the sepals of young tomato fruit
• They can be spread by rainstorms, insects, harvest crews, picking containers, and packinghouse equipment.
• Soft rot bacteria can even pass from one fiberboard shipping carton to an adjacent carton when the cartons become soaked with the rotten material of decayed fruit.
• These bacteria readily disperse from rotten fruit by direct contact or movement of juices or water

• Remove infected plant debris an destroy
• Seed treatment- carbendazim 2g/kg

Source of Images:
http://erec.ifas.ufl.edu/tomato-scouting-guide/diseases/erwinia-soft-rot.shtml