FUNGI AFFECTING THE TOMATO 



The Tomato Rot 



Macrosporium tomato 



The common tomato rot is often extremely destruc- 

 tive, both in field culture and under glass. It usually 

 first becomes noticeable when the fruit is about half 

 grown, appearing at the blossom end as a small blackish 

 spot, that increases in size as the tomato develops. The 

 tissues beneath the spot are destroyed by the fungus, so 

 that the fruit becomes flattened on top, and the inside 

 of the tomato is blackened. The fungus may finally 

 involve the whole fruit, producing a shrivelling and 

 blackening, that is only too familiar to most experienced 

 gardeners. An excellent account of this fungus, by Mr. 

 B. T. Galloway, may be found in the 1888 report of the 

 Tnited States Department of Agriculture (pp. 339-346.) 



Treatment. — Professor L. H. Bailey, than whom 

 no American has more thoroughly studied the tomato, 

 says that this rot *'can be kept in check by spraying 

 with Bordeaux mixture or ammoniacal carbonate of cop- 

 per ; but it is difficult to apply the material to untrained 

 plants, especially upon rich soil, where they make a 

 thick growth. Plants which are trained to stakes and 

 pruned admit of thorough treatment. The rot appears 

 to be less, as a rule, if the plants are so trained that the 

 fruits and vines dry off quickly after rains and dews. 

 In single-stem training out of doors, rot was greatly 

 reduced this year. Straw placed underneath vines ap- 

 pears to increase the tendency to rot, and the same 



179 



