306 Proceedings of Indiana Academy of Science 



phologically with riiytophthora terrestris Sherb., the causal organism 

 of buckeye rot. 



Under field conditions, natural infection of immature, uninjured, 

 green tomato fruits occurred. 



The lesion on the eggplant fruit was characterized by a conspicuous 

 light border. The fungus grows rapidly in the tissues and causes a 

 browning of the vascular elements and a premature dropping of the 

 infected fruit from the pedicel. Infected peppers also dropped pre- 

 maturely. 



It is possible that the fung-us causing the disease may be carried 

 from one locality to another in the soil on the roots of young transplants. 



The fungus attains its maximum development at about .'^0°C. in a 

 humid atmosphere. 



The weather records show that the temperature and moisture con- 

 ditions at Lafayette during the week that the disease first appeared 

 were very favorable for the development of the fungus and that con- 

 ditions continued to be favorable for the development and spread of 

 the disease. 



Tomatoes grown on the same soil in 1922 showed no buckeye rot, 

 probably due to the lack of soil moisture. 



