in the plant, how it overwinters, or its alternate hosts. Without this knowledge, its complete mode of reproduction (an important tool in reducing epidemic) is still unknown. The infection of fruit is better understood. Bacteria typically enter the fruit through their stomata, three to four weeks after fruit set. As the fruit develops, wax fills and blocks stomata, eliminating entry to the bacteria. While the maturation of fruit restricts entry to the bacteria, mature fruits are more susceptible to symptoms of the bacteria than immature fruit. Fruit typically show symptoms in the final weeks of development, leaving a lag period between infection and symptoms. The fruit typically becomes infected early in development, and shows symptoms near harvest, making diagnosis and prevention difficult. The only known way for the bacteria to get into production fields is by introduction of infected seeds. This makes sanitation highly important. Environment A. citrulli’s ability to infect hosts depends on environmental factors. It relies on temperature and humidity to thrive. High temperatures and humidity, plus high levels of bacteria on/within the seed are required to see infection. The amount of bacteria on/within seed is based on the intensity of fruit infection in the previous season (the seed is infected when the fruit tissue surrounding it transmits the bacteria). Greenhouses are perfect environments for seed to seedling transfer of A. citrulli because it is warm, humid, and tightly filled with host plants. For this reason, many transplants are infected before they are transplanted to the field. When direct seeded, cucurbits may have a better chance for survival because the environment in the field is more variable and may be cooler/drier than the greenhouse. This makes it more difficult for the pathogen to infect. Management If seed is to be transported from country to country, it generally needs to be free of pathogens before the company will accept it. Japan legally restricts the admission of seeds carrying Acidivorax citrulli bacteria. Seed can be cleaned using a dry heat treatment to remove the pathogen with some success. A treatment of 85° for 3–5 days is effective for removing the pathogen. Different cucurbit seeds respond to this treatment in different ways, and some species (large-seeded squash, wax gourd, bottle gourd) have reduced germination following a dry heat treatment. This cleaning method can remove other pathogens found within seeds, but has been found to be especially useful for BFB. Prior to