Quality loss diagnosis – “Watery soft rot” is most commonly encountered in which commodity group?

Introduction / Context:
Watery soft rot describes a characteristic tissue maceration frequently seen in fresh produce supply chains. Recognizing the commodity most affected improves triage and preventive handling.

Given Data / Assumptions:

• The term refers to bacterial pectin degradation leading to water-soaked, mushy tissues.
• We compare fruits, vegetables, and cereals.

Concept / Approach:
Vegetables (tubers, leafy greens, roots) are particularly susceptible to pectinolytic soft rot organisms. While some fruits can suffer similar breakdown, the classic and most frequent association is with vegetables in warm, wet conditions.

Step-by-Step Solution:
Map disease etiology → pectinolytic bacteria thrive on damaged vegetable tissues. Consider commodity structure → high pectin content and wound incidence in vegetables. Cereals are dry products with different spoilage modes (fungal, insect, rancidity), not watery soft rot. Therefore, choose “Vegetables”.

Verification / Alternative check:
Postharvest manuals report soft rot as a leading cause of vegetable loss, especially potatoes, cabbages, carrots, and peppers under poor sanitation and temperature abuse.

Why Other Options Are Wrong:
Fruits can show decay but watery soft rot is less typical; cereals do not display water-soaked bacterial maceration.

Common Pitfalls:
Confusing fungal fruit rots with bacterial soft rots; overlooking the role of mechanical damage in vegetables.

Final Answer:
Vegetables.