APPLE DISEASES 119 
sometimes call the disease canker, but this name should be 
avoided. 
Cause. 
Pink-rot is a fungous trouble, the pathogene of which is Ceph- 
alothecitum roseum. The organism was discovered in Austria 
about 1836 and is now known all over the world. The fungus 
lives commonly as a saprophyte on dead and decaying vegetable 
matter. Its spores may be found floating in the air almost . 
anywhere. Consequently when a wounded or scabbed surface 
of a ripe or nearly mature apple is exposed, these floating conidia 
come to rest on such places, germinate, and their germtubes 
enter the apple-flesh. Scab-lesions furnish the most common 
point of entrance. The upturned skin at the edge and the 
cracks at the center of such spots seem to be particularly 
adapted to penetration by the pink-rot organism. The causal 
fungus cannot enter through the unbroken skin. Sometimes 
pears, quinces, grapes and plums are attacked in a manner simi- 
lar to that of the apple. 
Control. 
The history of the disease shows that it was most troublesome 
in the days when apples were piled after being picked. Under 
such conditions the fungus found excellent conditions for growth 
and worked great destruction. Where apples are still so handled, 
the practice should be discontinued. Fruits that are free from 
scab are freer from pink-rot than scabbed apples. It is almost 
unnecessary to state, therefore, that thorough and timely spray- 
ing or dusting for apple-scab should be given strict attention. 
Cold storage keeps the fungus in check but does not kill it, as 
shown by the fact that it grows vigorously when removed from 
such storage to a warm room. However, it is recommended 
that apples be stored in a dry, well-ventilated room where the 
temperature is kept at 32° Fahr. Apples picked, barreled and 
immediately stored show noticeably less pink-rot than those 
which suffer some delay between harvest and storage. In 
