QUINCE DISEASES 395 



Black-rot makes its appearance on green fruit in August and 

 may be in evidence until the fruit is picked. A lesion begins 

 as a brownish speck. It may be located anywhere on the sur- 

 face of the fruit, but the blossom-end commonly marks the center 

 of a diseased area. As the size of the spot increases, the color 

 darkens, the affected skin wrinkles, and black pimples may ap- 

 pear over the surface. Sometimes these bodies do not show 

 until the whole fruit is involved; this is usually a matter of 

 two or three weeks. Finally the fruit is completely mummified 

 and after drying is no more than one-fourth its normal size. 

 See fuller discussion under Apple, page 45. 



REFERENCES 



Sturgis, W. C. Black rot of quinces. Connecticut Agr. Exp. Sta. 



Kept. 1892 : 43-44. 1893. 

 Sturgis, W. C. Diseases of the quince. Black-rot. Connecticut 



Agr. Exp. Sta. Bui. 115 : 6-7. 1893. 

 Halsted, B. D. Some fungous diseases of the quince fruit. The 



black rot of the quince. New Jersey Agr. Exp. Sta. Bui. 91 : 8-10. 



1892. 



BlTTER-ROT 

 Caused by Glomerella cingulata (Stoneman) Sp. and von S. 



Where this disease prevails it is quite destructive. How- 

 ever, its range and frequency are not sufficient to render it of 

 an alarming nature. Quinces affected with bitter-rot show 

 symptoms very similar to those exhibited by the apple, on 

 which fruit this disease is so common in warmer states. Affected 

 portions on the quince turn brown, the surface becomes de- 

 pressed, and there appear the characteristic pinkish dots over 

 the lesion. The name implies that the rotten flesh has a bitter 

 taste ; however, this is not a constant character. On this ac- 

 count, the name ripe-rot has been suggested as a substitute. 

 But the rot is not entirely a disease of ripe fruits, hence ripe- 



