CHAPTER VI 

 CRANBERRY DISEASES 



THE centers for the production of cranberries in the United 

 States are New Jersey, Massachusetts and Wisconsin. So far 

 as information is available, it appears that diseases of the 

 cranberry are coincident with cranberry-culture. The bog is 

 necessarily moist, which condition is highly favorable to the 

 growth of parasitic fungi. The more important diseases are 

 scald, gall and hypertrophy. 



SCALD 



Caused by Guignardia Vacdnii Shear 



The late varieties of cranberries suffer from a disease known 

 as rot or scald. The term scald has been in general use for 

 a long time, and it owes its origin to a belief of the growers 

 that the softening of diseased fruit was actually a scalding 

 caused by heat from the sun when the berries were wet. The 

 name scald as used by many growers embraces at least three 

 diseases of the fruit: scald, rot and anthracnose. The dis- 

 cussion here concerns only the true scald. 



Growers have known this troublesome disease for several 

 years. It was the subject of discussions at the early meetings 

 of the New Jersey Cranberry Growers' Association which was 

 organized in 1869 (now known as the American Cranberry 

 Growers' Association). Scald is more prevalent in the East 

 and Southeast than in the Middle West, although it is well 



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