264 MANUAL OF FRUIT DISEASES 
Ripee-Ror 
Caused by Glomerella cingulata (Stoneman) Sp. and von 8. 
This disease is sometimes called anthracnose, but it should 
not be confused with the anthracnose disease discussed on 
page 249. The name bitter-rot is also used to designate this 
trouble, although ripe-rot is preferable. 
Ripe-rot was known several years prior to 1887, at which 
date grape diseases first received the serious attention of 
American plant pathologists. The history of the disease 
shows that the first observations on it in the United States 
were made in North Carolina, although the pathogene was 
described in England in 1854. At present the disease has a 
general range over the grape regions of the country, but only 
occasionally is there any wide devastation. White varieties, 
like the Martha, are sometimes affected in a destructive fashion. 
A characteristic of the disease which makes it annoying and 
dangerous is that even after a crop has escaped other grape 
diseases during the year, ripe or ripening berries may be at- 
tacked to a considerable extent. 
Symptoms. 
Berries, canes and fruit-pedicels may be affected by ripe-rot, 
but it is most conspicuous on the berries. Ripe grapes only 
are affected ; or at least they are not affected until the ripening 
period is near at hand. The diseased flesh becomes reddish 
brown or rosy in color and the surface is sunken. Finally the 
lesion, by enlarging in concentric zones, involves the whole 
berry, and the result is a brown or purple mummy. The lesions 
are more striking on light-skinned varieties. These characters 
serve to distinguish ripe-rot from black-rot. It has been noticed 
that ripe-rot mummies fall to the ground at the slightest jar, 
while black-rot mummies cling tenaciously to their pedicels. 
Affected berries are not bitter, as the name bitter-rot would 
suggest. The name bitter-rot has been adopted in the several 
