1050 EXPERIMENT STATION RECORD. 



hot summer season seem to offer eonditious particularly suited to the develop- 

 ment of the disease. 



For its control the author recommends cultural treatments which consist of 

 deep plowing, especially during the winter season, so as to impound as much 

 reserve water as possible, the use of considerable amounts of wood ashes, late 

 planting, and wide spacing with frequent cultivation. 



Investig'ations on some fruit diseases, H. J. Eustace (Neiv York State 8ta. 

 Bui. 2in, PI). 31-J/8, pis. 7). — An account is presented of some diseases of the 

 fruit of apples and peaches, the effect of cold storage upon the development of 

 the diseases, and means for preventing the spread of the fungi. Notes are also 

 given on the effect of Bordeaux mixture on apple scab. 



In the experiments with apples, spores of a number of fungi were artificially 

 inoculated upon apples and the fruit i)laced in storage. Among the fungi were 

 those causing bitter rot, black rot, blue mold, brown rot, etc. Of these only 

 the blue mold {Pcnicillium gJaucum) developed and caused any decay when the 

 fruit was kept for 2 months at a temperature of 32° F. Upon removal to 

 warmer temperatures all the species of fungi developed and caused decay. 

 There was some growth of the different fungi when the fruit was kept at tem- 

 peratures of 35 to 5G° and a number developed vigorously in temperatures of 

 48 to 69°. 



On account of the frequent loss of peaches by brown rot, an experiment was 

 trif'd to determine the effect of cold storage on the development of the fungus 

 causing that disease. It was found that when fruit was kept at a temperature 

 of .32° there was a small amount of decay present at the end of 2 weeks. The 

 results of this experiment indicate that brown rot is practically checked while 

 the fruit is in commercial cold storage, even though the fungus can enter the 

 fruit through breaks in the epidermis. 



A series of experiments was carried on to test the possibility of destroying 

 the ai)i)le rot fungi by means of sulphur fumigation, in which the fruit was 

 artificially inoculated. with a number of fungi, and then fumigated with sulphur 

 burned in an air-tight room. All the fungi, with the exception of the blue mold, 

 were destroyed by this treatment. 



It is believed praticable to destroy the spores of the most common decays of 

 jipples by sulphur fumes, using 1 oz. of sulphur to 2.'') cu. ft. of space. It was 

 found, however, that in fumigating with sulphur when the fumes come in con- 

 tact with ripe apples the commercial value of the fruit is considerably lowered 

 through injury by the sulphur dioxid. This gas penetrates the fruit through 

 lenticels in the epidermis and causes a bleaching of the tissues. 



Experiments to test the effect of Bordeaux mixture on apple scab spots 

 were carried on because of the differen.ce of opinion relative to the protective 

 effect of Bordeaux mixture ui)on spots already ])roduced by the scab fungus and 

 are briefly described. Apples bearing well defined scab spots were thoroughly 

 sprayed with Bordeaux mixture, the fungicide being applied to these spots. 

 After an interval of some time the spots were found to have enlarged under the 

 covering of Bordeaux mixture. 



Some fruit rot notes, F. H. Hall {l^lew York State Sta. Bui. 297, popular ed., 

 pp. 7). — A ])opular edition of the above bulletin. 



Cedar apples and apple leaf rust, R. E. Stone {Alabama Col. Sta. Circ. 2, 

 pp. 11, flys. 2). — On account of the injury caused by the apple leaf rust, the 

 author has taken up a study of the leaf rust and the cedar apples and this 

 circular is issued in the hope of securing cooperation throughout the State in 

 determining the occurrence and distribution of this disease. Different species 

 of cedar apples are described and a list given of varieites of apples that have 

 I)roved more or less susceptible to api>le rust on the station . grounds. 



