Potatoes disease caused by Bacterial Wilt
Pseudomonas solanacearum Bacterial wilt or brown rot is the most serious bacterial disease problem of potato in regions with warm climate. It often reduces production.
Symptoms of Bacterial Wilt potato disease
Initial wilting may affect only one side of a leaf or branch. Mild yellowing usually accompanies wilting. 
Later symptoms are severe wilt and browning and desiccation of leaves, followed by death. Vascular strands darken and, when a cross section is made, a grayish white slime exudes, except in mild cases. This can be confirmed by the flow of milky white strands from a stem section placed just below the surface of a glass of still, clear water.
A grayish white bacterial slime may ooze through the eyes or stolon end of tubers, where soil adheres.
Grayish white beads exude from the usually darkened vascular ring of cut stems or tubers.
Aerial or tuber symptoms may occur alone, but the latter usually follow the former. Latent tuber infection occurs when infected seed is planted in cool locations or in tubers infected late in the growing season.
Wilt develops rapidly at high temperatures.
Management
Most effective way to prevent potato from Bacterial Wilt is crop rotation (not belong to the Solanaceae family).
Diseased potatoes seed causes the most severe bacterial wilt infection and results in spread to non-infested soil.
Disease also spread via water flowing along rows and from field to field. Root-to-root contact also transmits the bacterium.
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