QUINCE DISEASES 395 
Black-rot makes its appearance on green fruit in August and 
may be in evidence until the fruit is picked. A lesion begins 
as a brownish speck. It may be located anywhere on the sur- 
face of the fruit, but the blossom-end commonly marks the center 
of a diseased area. As the size of the spot increases, the color 
darkens, the affected skin wrinkles, and black pimples may ap- 
pear over the surface. Sometimes these bodies do not show 
until the whole fruit is involved; this is usually a matter of 
two or three weeks. Finally the fruit is completely mummified 
and after drying is no more than one-fourth its normal size. 
See fuller discussion under Apple, page 45. 
REFERENCES 
Sturgis, W. C. Black rot of quinces. Connecticut Agr. Exp. Sta. 
Rept. 1892: 43-44. 1893. 
Sturgis, W. C. Diseases of the quince. Black-rot. Connecticut 
Agr. Exp. Sta. Bul. 115: 6-7. 1893. 
Halsted, B. D. Some fungous diseases of the quince fruit. The 
black rot of the quince. New Jersey Agr. Exp. Sta. Bul. 91: 8-10. 
1892. 
Birter-Rotr 
Caused by Glomerella cingulata (Stoneman) Sp. and von S. 
Where this disease prevails it is quite destructive. How- 
ever, its range and frequency are not sufficient to render it of 
an alarming nature. Quinces affected with bitter-rot show 
symptoms very similar to those exhibited by the apple, on 
which fruit this disease is so common in warmer states. Affected 
portions on the quince turn brown, the surface becomes de- 
pressed, and there appear the characteristic pinkish dots over 
the lesion. The name implies that the rotten flesh has a bitter 
taste; however, this is not a constant character. On this ac- 
count, the name ripe-rot has been suggested as a substitute. 
But the rot is not entirely a disease of ripe fruits, hence ripe- 
