Nov. 26, 1921 Temperature Relations of Stone Fruit Fungi 465 



that the temperature be held several degrees lower or that the destina- 

 tion be selected several days nearer in order to insure the delivery of 

 sound fruit. 



SUMMARY 



(i) A temperature of 10° C. (50° F.) has held Monilia in check for one 

 or two days and Rhizopus in check for three days. A temperature of 

 7^12° C. (45K° F.) has held Monilia in check for three days and Rizopus in 

 check for six or more days. A temperature of 5° C. (41° F.) has held 

 Monilia entirely in check for four days, and 2%° C. (36K° F.) has held 

 it in check for six days. 



(2) Low temperatures have resulted in relatively less inhibition of 

 growth with Monilia when grown on peaches than when gro^rn on potato- 

 dextrose agar, and a relatively greater inhibition with Rhizopus when 

 grown on peaches than when grown on potato-dextrose agar. Both 

 fungi have grown at lower temperatures on ripe fruit than on green fruit. 



(3) Peaches stored at 10° C. (50° F.) immediately after inoculation 

 have been three to five days slower in developing rot than those delayed 

 one day at 25° C. (77° F.) before storing at 10° C. (50° F.). Peaches 

 stored immediately at 'j%° C. (45 K° F.) have been five days slower in 

 developing brown rot than those delayed one day at 25° C. (77° F. 

 before storing at 7^° C. (45^° F.). 



