CRANBERRY DISEASES 



193 



known to Wisconsin cranberry-growers. It also occurs in 

 Canada and in Europe. 



The amount of damage done by this disease varies consid- 

 erably with the season. In some years seventy-five per cent 

 of the crop is destroyed. In New Jersey the annual loss to 

 cranberry-growers on account of scald is estimated at about 

 one-third of the crop. 



Symptoms. 



The berries, flowers, leaves, stems and roots are affected. 

 The first evidence of scald appears as a minute, light-colored, 

 watery area on the 

 surface of a berry. 

 This enlarges until 

 the whole berry is 

 involved, softens, 

 and turns brown 



(Fig. 52). it is -y-jarar ^\z- 



thought that in the fjHf ||f/ 



East affected ber- 

 ries do not turn 

 brown, and that 

 this character is 

 influenced by the soil and climatic conditions. Sometimes 

 several spots develop on a single berry. Finally, either the 

 whole affected fruit assumes a scalded or cooked appearance; 

 or, in case only a portion decays, the berry shows a concave 

 surface on the affected side. The interior of scalded berries is 

 soft and watery. It is sometimes difficult to say whether a 

 berry is affected with scald, for although it appears healthy 

 it may still be diseased. Berries when affected before they 

 are one-half grown usually hang shriveled, and covered with 

 black dots the fruiting bodies of the causal fungus. Dark 

 concentric rings often show ; however, this is not a peculiarity 

 of scald, for it does not occur constantly, and furthermore 

 o 



FIG. 52. Cranberry-scald. 



