48 MANUAL OF FRUIT DISEASES 
blossom-end. In the latter case, there is produced what is 
called blossom-end rot. Worm-holes are commonly the centers 
of rotted areas (Fig. 10). Ordinarily only one spot occurs 
in each fruit. Such a lesion is at first brown, and is frequently 
referred to as brown-rot. Very often concentric zones of light 
and dark colors of uniform width appear about the center of 
the lesion; in these cases the disease is called ring-rot. The 
margin of the diseased portion is distinct from that of the 
healthy (Fig. 10), and the rotted tissues are not of unpleasant 
taste as in the case of many 
fruit decays. Later stages of 
the disease exhibit a black 
color, whence the name black- 
rot. Usually by the time the 
spot is two inches in diameter 
small black fruiting bodies of 
the pathogene are seen on the 
lesion. Finally, a mummy is 
produced (Fig. 11), which is at 
first waxy, then dry and hard. 
Black-rot has been confused 
with brown-rot (Fig. 37, page 
141), bitter-rot (Fig. 5, page 16), 
and soft-rot (Fig. 25, page 92). Brown-rot results in a browning 
of the affected tissues which is difficult in this stage to distinguish 
from black-rot. Later, the brown-rot mummy may be like the 
black-rot mummy only in that it is also black in the case of 
certain varieties; it differs, however, in that the brown-rot 
mummy is sometimes coal black, glossy, smooth, having no 
black fruiting bodies, and is much less wrinkled than the black- 
rot mummy. Bitter-rot, besides having an unpleasant taste, 
often shows pinkish spore masses on the lesion. (Compare 
Figs. 5, 10, and 11.) Soft-rot has an extremely softening effect 
on the tissues and also is attended by an offensive odor. These 
Fic. 11. — Apple black-rot mummy. 
