Dry-rot of Potatoes is also due to various fungi and bacteria, but the destructive action goes on slowly, owing to there being no more moisture than the tissues afford. The flesh becomes excavated here and there, owing to the slow destruction of the cell-walls by Clostridium: the destroyed tissues are brown, and the uninjured starch grains powder them all over. Finally the whole shrunken mass has a crumbly consistency.

When the flesh remains white, but assumes a powdery consistency and dry-rot, with the cork destroyed here and there, Frank refers the damage to Phellomyces. Where the dry-rot is due to Fusarium the chalk-white stromata may often be detected breaking through the periderm; but it must be remembered that the soil-contaminated, broken skin of a potato-tuber is a favourable lurking spot for many fungi, and Periola, Acrostalagmus, and others have been detected therein.

Brown spots, depressed into the flesh, sometimes result from the ravages of Tylenchus, the minute worms being found in the diseased tissues.

In some cases the flesh turns watery and soft, grey, almost glass-like, starting at the haulm end, and this may be owing to the invasion of Rhizoctonia.