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1912 it was the most common of all. As already stated, it is 

 much more serious in warm sections, and its unusual preva- 

 lence on fruit lying on the ground or in storage the past sea- 

 son was apparently due to the fact that the season was so 

 warm. 



According to our experience this rot hardly deserves treat- 

 ment by spraying, since it makes its appearance so late and is 

 confined to fruit that has been picked. Care should be taken 

 to avoid all bruising in picking, and to secure the best pos- 

 sible storage conditions. 



Blacli. Rot (Sphfvropsis Malorum Ph.). 



This is usually the most common rot of apples in storage 

 and on the ground, and we have never seen it attacking fruit 

 on the tree in this State. It is quite similar to the preceding 

 in appearance. The principal naked-eye characteristic dis- 

 tinguishing it from other rots is the absence of concentric 

 growth of the fruiting bodies. The spores are borne in little 

 pustules, resembling those of the bitter rot, but are larger and 

 darker colored. 



Sphceropsis is associated with one of our common cankers, 

 and in all probability is responsible for most of our apple 

 leaf spots. As an economic factor this rot is of little impor- 

 tance in this State and does not warrant spraying treatment. 



Fruit Mold or Brown Rot (Sclerotinia fructigena (Pers.) 



Schroet.). 



This fungus is responsible for the brovTU rot of the peach 

 and plum, and also occurs on apples, especially on those 

 which are over-ripe, affected by frost, etc. The light-colored 

 fruiting bodies of the fungus may be seen on the surface, and 

 resemble a mold. This rot is of no economic importance in 

 this State. 



Frmit Mold (Penicillinm sp.). 



Some apple rots are associated with our common green 

 mold, Penicillium, and other organisms, such as yeast, are 

 sometimes present, which give a characteristic ferment odor. 



