Causes

• The cause of root rot is excess moisture in the soil. While extended periods of damp or wet weather may cause root rot, overwatering crops is another common cause.
  
  

Signs

• Root rot can be difficult to detect in its early stages because it affects the plant's roots, causing the plants to wilt and eventually die. As root rot becomes more severe, plants may stop or reduce growth or develop yellow or brown leaves.
  
  

Natural Treatment

• Save vegetable plants from the early stages of root rot by transplanting them into fresh soil. Before transplanting, trim back affected areas of the roots, which will appear mushy or brown instead of white.
  
  

Chemical Treatment

• Several fungicides are available for treating root rot. Typically, plants will need more than one dose. The Alabama Cooperative Extension Service has a list of fungicides that attack root rot.
  
  

Types

• Common vegetables that may experience root rot include tomatoes, eggplant, winter squash, cucumbers, peppers, zucchini and pumpkins. Fruits such as melon or berries can also get root rot.
  
  

Prevention

• To guard against root rot, plant vegetables in well-draining soil. Check plants after wet weather or storms to ensure the roots are not standing in water.