SPOILAGE OF CRANBERRIES AFTER HARVEST. 19 



Cranberries kept in tight packages which do not permit ventila- 

 tion soon die from smothering and are of little value for food. Such 

 fruit is soft and the tissues are discolored. Spoilage by smothering 

 may be caused by keeping the berries in large piles, by having them 

 too closely crowded in un ventilated storerooms, or by flooding for 

 too long a period, especially in warm weather. 



Extended investigations indicate that at least one-half of the spoil- 

 age of cranberries after picking is due to fungous rots. These vary 

 much in prevalence and destructiveness in different seasons and lo- 

 calities, depending upon a variety of factors. 



The chief rots which develop after picking are early-rot, caused by 

 Guignardia vaccinii; end-rot, caused by Fusicoccum putrefaciens^ 

 bitter-rot, caused by Glomerella cingulata vaccinii,' ripe-rot, caused 

 by Sporonema oxycocci; blotch-rot, caused by AcantJiorhynchus vac- 

 cinii; and soft-rot caused by species of Penicillium. The fungous 

 rots which develop after picking, as well as before, may be largely 

 prevented by spraying with Bordeaux mixture to reduce infection. 

 Improved bog management also increases the vigor of the vines and 

 tends to reduce rot. 



Cranberries picked and stored or packed wet show more rot than 

 those picked and packed dry; when cooled as soon as practicable 

 after picking and kept at low temperatures they show a great reduc- 

 tion in the amount of rot. The most favorable temperature for keep- 

 ing berries is 32° F. Temperatures above 50° F. produced rapid 

 increase in the development of rots. Berries warmed by being kept 

 in a heated room while being sorted showed an increase in the amount 

 of rot. 



Ventilated barrels or other ventilated packages used in distribu- 

 tion gave less rot and other spoilage than tight packages. 



A comparison of different methods of harvesting the fruit showed 

 but slight differences in its keeping quality. 



A study of the effect of separating fruit by machines and by hand 

 sorting showed but little difference in the result. All lots developed 

 much more rot than the check. The results indicate that separating 

 and sorting should be delayed until the fruit is to be shipped. 



Cranberries shipped in the chaff, that is, without cleaning or sort- 

 ing, and separated and sorted at destination, showed less loss from 

 rot than those separated and sorted before shipment. 



PRACTICAL SUGGESTIONS. 



Spray thoroughly to prevent fungous infection. 



Pick and handle the fruit with great care to avoid bruising. 



Cool the berries as quickly as possible after picking and keep them 

 cool until they are shipped. 



Store and handle the fruit in a cool, well-ventilated building, and 

 use ventilated packages, especially for early shipments. 



