Potato dry rot, also known as blight, is a fungal disease. Infection can occur during tuber expansion, harvesting, transportation and seed potato cutting. Farmers should understand the symptoms, pathogenesis and prevention methods of potato dry rot, and do a good job in the prevention and control of potato dry rot.
Symptoms of potato dry rot
Symptoms of dry rot pathogens on the tubers generally begin to manifest after a period of storage. Initially, brown spots appeared on the tubers, and then the lesions gradually expanded, and the depressions shrunk to form concentric circles, which further caused the tubers to rot. On the surface of the rotted portion, a bulging layer in which the mycelium of the pathogen is closely intertwined is often formed, and a spore group of white, yellow, pink or other colors is formed thereon. The diseased tubers shrink and dry, that is, dry rot. Necrotic tissue browns, sometimes in various colors, forming voids. In wet conditions, it turns into soft rot.
The incidence of potato dry rot
The pathogens survive the winter by the mycelium or conidia in the diseased tissue or soil and can survive for several years in the soil. Pathogens that reproduce on the surface of seed potatoes can be the main source of infection. When the conditions are appropriate, the bacteria are spread by rainwater spattering, invaded by wounds or buds, and spread and expanded by containers and tools that operate or store the potato chips. Infested seed potatoes and buds rot, which can contaminate the soil and later attach to the harvested tubers or overwinter in the soil. The disease can occur in the temperature range of 5 to 30 ° C, and is suitable at 15 to 20 ° C. Lower temperatures, coupled with high relative humidity, are not conducive to wound healing, which can lead to rapid disease development. It is usually resistant to disease when the tubers are harvested, and the susceptibility is improved during storage. It reached its peak in early spring planting. Excessive soil moisture during sowing is prone to disease. Many wounds during harvesting are susceptible to infection. There is a difference in resistance between different varieties of potato. Poor storage conditions, poor ventilation is conducive to the onset.
Prevention and treatment of potato dry rot
(1) Try to avoid potato block injury and reduce infection during harvesting and storage. After harvesting, it is properly dried and ready for infestation.
(2) Remove the disease and the damaged potato before storage in the sputum; or disinfect the seed potato with a bactericide (such as carbendazim).
(3) Appropriately increase the temperature in the early stage of storage, improve ventilation, and promote wound healing; later control the temperature between 1 and 4 °C to reduce the incidence.
(4) Sowing the seed potatoes as soon as possible after dicing; appropriate late sowing, the increase in ground temperature is conducive to wound healing; treatment of buds with fungicides to reduce the source of infection; transporting and sowing seed potatoes with uncontaminated utensils.
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