Which of the following crops is NOT typically affected by soft rot pathogens?

Soft rot pathogens, primarily caused by members of the bacterial genus Pectobacterium and related species, are known to affect a wide range of crops. They typically thrive in moist environments and can cause significant decay in various fruits and vegetables.

Berries, potatoes, and sugarbeets are all susceptible to soft rot. In berries, the pathogens can cause fruit to become mushy and discolored, leading to post-harvest losses. Potatoes are particularly prone to soft rot, which can occur during storage if conditions are not optimal. Similarly, sugarbeets can be infected during storage or handling, resulting in significant crop loss.

Wheat, on the other hand, is generally not affected by soft rot pathogens. Soft rot typically does not impact cereal grains, including wheat, because these pathogens predominantly target fleshy tissues and moisture-rich vegetables and fruits. Therefore, wheat stands out as the correct answer to the question, as it is not a typical host for soft rot pathogens.