Control of Mycelial Neck Rot of Or 
The effect of artificial curing on the development of mycelial neck rot. Representative amounts 
of healthy onions remaining at the end of the storage period from equivalent portions of white 
sets taken from a common source and handled as follows: 
A—Harvested August 30, 1917, placed in drying room for 7 days beginning September 3; 7 per 
cent neck rot developed. (See crate 14, Table IV) 
B. —Harvested August 30, protected from rain and allowed to cure naturally without any artificial 
treatment; 44 per cent neck rot developed. (See crate 13, Table IV) 
C. —Harvested August 30, exposed to damp conditions for one week then allowed to cure without 
any artificial treatment; 92 per cent neck rot developed. (See crate 16, Table IV) 
