Beet Storage Rot

a dangerous disease of the beet root during storage, caused by various fungi and bacteria. Most often the sick plants develop a white downy film that turns gray or pinkish (yellowish) white; on dried roots the film is often greenish black. The internal tissues grow soft and dark, although sometimes the color does not change. Infection by Mucorales and saprophytic fungi and bacteria causes alcohol fermentation and other types of fermentation, accompanied by unpleasant smells.

Storage rot affects small and old roots more strongly. Thedisease is intensified by such factors as unfavorable conditions inthe beet’s mineral intake during its vegetation period, weakeningof the plants by disease and pests, freezing and drying, and mechanical damage to the roots. Infected roots usually becomeunfit for any use. Control measures include the use of beet typesresistant to storage rot, high-level beet agrotechnology, correctstorage, and prevention of freezing, drying, or mechanical dam-age.