Dry rot is primarily caused by the fungus *Fusarium solani* and is a common post-harvest disease that affects stored potatoes. This pathogen thrives in warm and humid conditions, making it particularly problematic during storage. Bacterial infections can also occur at various stages, including tuber development, harvesting, transportation, and seed potato cutting. The bacteria can remain viable in the soil for several years, increasing the risk of infection in subsequent crops.
**Symptoms**
The first signs of dry rot typically appear after the tubers have been stored for some time. Initially, small brown spots develop on the surface of the tubers. Over time, these lesions expand and may form concentric rings as the tissue dries out and shrinks. A distinct, raised layer often forms over the affected area, which is covered with dense mycelium from the pathogen. On this layer, spore clusters of different colors—such as white, yellow, or pink—can be observed. As the disease progresses, the tuber becomes shriveled and dry. The necrotic tissue turns dark brown, sometimes displaying irregular coloration and forming hollow cavities. In moist environments, the affected areas may soften and become more susceptible to secondary infections.
**Control Methods**
To reduce the occurrence and spread of dry rot, several preventive measures should be taken. First, avoid damaging the tubers during harvesting and transportation, as wounds provide an entry point for pathogens. After harvest, allow the tubers to dry thoroughly in the field before moving them. Proper drying helps strengthen the epidermis and reduces moisture content, which inhibits fungal growth.
Before long-term storage, it is advisable to cure the tubers in a dry and well-ventilated area for 2–3 days. This allows any minor wounds to heal and further reduces the risk of infection. In regions where dry rot is severe, seed potatoes can be treated with a 800-times-diluted special fungicide emulsion or a 0.2% formaldehyde solution. However, after treatment, it's crucial to ensure the tubers are fully dried to prevent moisture buildup, which could promote bacterial growth. By implementing these practices, growers can significantly minimize the impact of dry rot on their potato crops.
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