Summary
The similarities and differences in the characteristics of bacterial ring rot and southern bacterial wilt or brown rot which resemble each other closely are discussed.
When tubers affected with bacterial ring rot were held at different temperatures for five months, the disease developed rapidly at 70°–95°F., less rapidly at 60°–65°F and slowly at 37°F.
Most of the samples of potatoes of infected seed stocks obtained from Maine and grown at Hastings, Florida showed an increase in percentage of bacterial ring rot compared with that reported for these stocks in Maine. The tests showed spread of the disease from hands and cutting knife contaminated with the causal organism. The disease did not affect potatoes grown in soil that was infested with the causal organism the preceding year. Losses from the disease at Hastings, Florida, declined from 5.0 per cent in 1937 to 0.5 per cent in 1939 when most of the infected seed stocks were eliminated as sources of seed.
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The writer expresses his thanks to Mr. E. L. Newdick and Inspectors of the Maine Department of Agriculture and to Dr. Reiner Bonde of the Maine Agricultural Experiment Station for supplying samples of infected seed stocks used in these studies and for other services rendered.
An erratum to this article is available at http://dx.doi.org/10.1007/BF02879203.
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Eddins, A.H. Some characteristics of bacterial ring rot of potatoes. American Potato Journal 16, 309–322 (1939). https://doi.org/10.1007/BF02862615
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DOI: https://doi.org/10.1007/BF02862615