Root-rot is a common disease in damp, sour clay soils after a continuance of wet weather - e.g. Wheat, especially if root-drawn and exposed to thaw water.
In the disease known as Beet-rot, the roots turn black at the tip, where the tissues shrivel and become grooved and wrinkled extensively. Inside the flesh also blackens and finally rots. In earlier stages, only the vascular bundles are brown and blocked with gum-like substances.
In advanced stages there is much gummy material in the lumina, and even large cavities filled with this gum may be found.
The rot of Cherries, Pears, Apples, Plums, etc., in store may be due to several fungi, of which Botrytis, Monilia, Mucoid Penicillium, and Aspergillus are the chief. The fruit may be attacked while still on the tree, but very often fungi and bacteria gain access to the tissues, through bruises, cracks, etc., formed in the fruit lying in the storage baskets or on the shelves.
Rot in Onions, Hyacinth bulbs, etc., is frequently due to the access of Botrytis or Sclerotinia, followed by moulds, yeasts, and bacteria in the stores.
Sour-rot in Grapes, and other fleshy fruits which need much sun to ripen them, is probably a usual result of continued cold, wet weather at the cropping season, setting in when the fruits are beginning to swell.