EXPERIMENT STATION BULLETINS. 361 



orange colored spores which are carried by the wind. Another form of this 

 disease occurs on the red cedar like that of the orange rust on the apple. The 

 spores given off by the "cedar apple" stage infect the quince while the yellow 

 spores produced on the quince cause the formation of the swellings on the cedar, 

 the so called cedar apples. Thus the disease is to be feared only where there 

 are cedar trees near the quince orchard. Instances are recorded however in 

 which the spores from the cedar apples have been carried a distance of eight 

 miles. 



Spraying with fungicides has been found only partially successful. The re- 

 moval of nearby cedars is recommended especially if the brown knot-like swell- 

 ings are found on their branches. All diseased quince fruits and cedar knots 

 should be destroyed. Early spraying of both the quince and nearby cedars with 

 Bordeaux mixture, if the latter are to be left standing, should be tried. 



PALE ROT OF QUINCE. ; 



(Phoma Cydoniae Sacc.) 



The quince pale rot is distinguished by the formation of at first a pale spot 

 which rapidly enlarges until the whole fruit becomes softened. The spots later 

 assume a pale blue color while the skin wrinkles and becomes ruptured, the 

 spores of the fungous disease being discharged from spore-cavities formed under 

 the skin. 



Spraying with Bordeaux mixture will serve to check this disease. All fruits 

 which have rotted should be removed and burned. 



BLACK EOT. 



(Sphaeropsis malorum Pk.) 



EIPE EOT, ANTHEACNOSE. 



(Glomerella rufomaculans Von Schrank & Spalding.) 



These diseases are both common to the apple and are described and treated 

 under that head. 



SOFT EOT, RIPE EOT, ROT OF FRUIT. 



Soft rot is a general term often applied to some of those fungi which cause 

 a decided softening of the fruit on which they work. There are a number of 

 these fungous rots which affect apple, pear, quince, etc. They are mold-like plants 

 v/hich attack ripe fruit usually gaining an entrance into the fruit through wounds 

 like those caused by the apple scab or by means of worm holes and other rup- 

 tures of the skin of the fruit, and also through the lenticles. They usually 

 work rapidly soon changing the fruit into a soft juicy mass, more or less covered 

 with the spore bearing tufts of the fungus. The spore production of some of 

 these fungi is simply marvelous and it is largely due to this fact that these 

 decaying fruits become a source of infection for the rest of the crop. These 

 rots thrive especially in a moist, warm atmosphere and it is under such circum- 

 stances that they do the most harm. Cold, dry air, on the other hand, prevents 

 the germination of the spores and thus retards the growth of the mycelium of 

 these fungi and for this reason cold storage has been found to offer a valuable 

 means of keeping fruit. 



BLUE MOLD. 



(Penicillium glaucum Link.) 



This fungus is one of the most common of the molds which attack the apple 

 and pear and is also often found on ripe grapes. It is distinguished by the bluish 

 or greenish-blue powdery tufts which appear on affected fruit. These tufts give 

 off spores in enormous numbers, a single one of which may be the cause of an 

 infection. It is perhaps the most common cause of the rotting of apples stored 

 in the cellar. 



Fruit Mold (Mucor Stolonifer Ehrenl).), Fig. 16, B. is less common than the 

 above but is frequently seen on apples, pears and a variety of substances of 

 organic nature. It forms many dark colored threads which bear at the apex 

 small blackish spore cases of a spherical shape. 



46 



