Potato virus S (PVS) is a Carlavirus, if plant infected early in the season, show a slight deepening of the veins, rough leaves, more open growth, mild mottling, bronzing, or tiny necrotic spots on the leaves. PVS is transmitted by aphids non-persistently.
Blackleg and bacterial soft rot
Certain Dickeya species can cause wilts and stem rots in warmer seasons, especially when the temperature rises above 25ºC. Symptoms of soft rot typically include soft, wet, cream-colored tissues. Diseased tissue is sharply demarcated from healthy tissue and sometimes has darker margins.
Symptoms include chlorotic mosaics in the haulm with possible pallor, leaf deformation, reduced leaflet size and overall reduction in vigour. Susceptible varieties could also produce smaller tubers.
Can I eat the vegetables that have been affected with early blight? Yes! You can eat the new potatoes (baby potatoes) that are on the diseased plants. You can also harvest any green tomatoes if the plant needs to be pulled up and see if they'll ripen on your countertop.
What happens if you eat bad potatoes? Bad potatoes contain high levels of solanine and can cause solanine poisoning. Symptoms include nausea, diarrhea, stomach cramps, vomiting, headache, dizziness, among other things.
Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually start within hours or several days of eating the food. Most people have mild illness and get better without treatment.
Solanine is not removed by boiling, but it can be destroyed by frying. Solanine poisoning is uncommon as cooks and the public are aware of the problem and tend to avoid green potatoes, in any case, consumption of up to 5 g of green potato per kg body weight per day does not appear to cause acute illness.
Identifying potato blight symptoms
The first sign of potato blight is dark blotches on the leaves, starting at the leaf tips and edges. They then spread, causing the foliage to shrivel and collapse. Blotches then start to appear on the stems, which turn black and rot.
If a potato is turning green and starting to smell, it's also time to say farewell. But, if your potatoes are still nice and sturdy (give them a squeeze to make sure they're firm), still have their usual colour (not green), and just have a few sprouts appearing, you're generally good to get cooking.
Potatoes are members of the Solanaceae family the same as tomatoes and both are subject to blight. If your potatoes had any sign of blight this year do not reuse the soil anywhere in your garden.
Late Blight. Late blight of potato is a serious disease caused by Phytophthora infestans. It affects potato, tomato and, occasionally, eggplant and other members of the potato family. Late blight is the worst potato disease.
At first, Pythium spp. cause a grey wet rot, which then turns brown on contact with the air and gives off a slight fishy smell. The texture of the affected tissues is relatively fluid and creamy, and healthy and diseased tissues are clearly separated.
Black Scurf. Small, bumpy, irregular black lesions that look like dark soil on potato tuber skin are the classic sign of this fungal disease. Caused by the fungus rhizoctonia, black scurf generally occurs near the end of the growing season. Black scurf lesions do not wash off, but can be scraped off with a fingernail.
You will also notice a grey powdery mould on the underside of the leaf. The leaves will eventually turn completely brown and die off. The only Organic certified preventative measure for controlling potato blight is 'Bordeaux Mixture' which is a mix of copper sulphate, hydrated lime and water.
While slicing my potatoes, I noticed a brownish ring in the flesh all around the outside of the potatoes. This condition, called vascular discoloration, is similar to net necrosis. Dry growing conditions cause the vascular ring, which extends around the entire tuber. This condition is not harmful.
Symptoms range from mild yellow mottling on leaves to tuber necrosis (dying cells), which eventually kills the plant. Some plants don't show any symptoms, which makes it difficult for seed growers to remove diseased plants and leaves whole fields vulnerable to infection. PVY does not harm people or animals.
A potato that has grown eyes is still safe to eat so long as it's firm to the touch and its skin isn't shriveled. Sprouts, however, are not edible and should be removed and tossed.
Black spots in potatoes are mostly attributed to internal bruises or the result of sugar concentrations brought on by any of several pre or post-harvest conditions and are generally harmless.
There is no cure or known remedy.
The common black and yellow-striped "potato bug", a very familiar insect, is the most serious pest of potatoes. Both the adult, or beetle, and the black-spotted, red larva feed on potato leaves. Their damage can greatly reduce yield and even kill plants.
Early blight is primarily a disease of stressed or senescing plants. Symptoms appear first on the oldest foliage. Affected leaves develop circular to angular dark brown lesions 0.12 to 0.16 inch (3–4 mm) in diameter. Concentric rings often form in lesions to produce characteristic target-board effect.
Potatoes which have been infected can be peeled to remove the infected skin and the remaining inside of the potato can be cooked and eaten.
Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, but microwaving potatoes reduces the alkaloid content by 15%.
Tubers with a high concentration of solanine will taste bitter, and can be harmful if eaten in large quantities. To be safe, it is best to not eat the green part of tubers." You do not need to discard green potatoes. Just peel the skins, shoots and any green color; that is where the solanines concentrate.
Thereby, high quality processed potatoes having no puckery taste are produced. CONSTITUTION: Solanin is removed from potatoes by dipping the potatoes in vinegar of 30-60 deg.