Abstract: Soft rot is one of the destructive diseases of vegetables and occurs worldwide wherever fleshy storage tissues of vegetables and ornamentals are found. It causes a greater total loss of produce than any other bacterial disease. The disease can be found on crops in the field, in transit, in storage and during marketing; resulting in great economic losses. It is primarily caused by Erwinia carotovora sub-sp. carotovora and sometimes by Erwinia carotovora sub-sp. atroseptica. The soft rot disease has a very wide host range infecting vegetable species belonging to all families. Name of the disease aroused from the characteristic soft decay of fleshy tissue which terminates into watery or slimy mass. The bacteria enters the host tissue through injuries. The decay is aggravated when high humidity is coupled with high temperature which results in fast rate of multiplication of the pathogen. For this reason much of the loss due to this disease occurs during middle of the summer. Increased amounts of pecteolytic enzymes released by the pathogen results in maceration of tissue and are of great significance to the pathogenesis of the disease. Control of the disease which includes sanitation of packing house, lowering of storage temperature and humidity, host resistance and other physical and chemical measures are discussed in detail.