DISEASES OF CULTIVATED PLANTS 363 
The bitter-rot fungus, (Glomerelia rufomaculans (Berk.) Von 
Schrenk) may also develop in storage apples where these have become 
attacked by it before harvest. The bitter-rot may be more common 
upon late summer and fall varieties in transit, than in ordinary 
winter storage. Certain sweet apples, such as Bentley Sweet, are 
very susceptible to bitter-rot losses instorage. Cold storage temper- 
atures hold back the development of the fungus, but cannot disinfect 
the diseased fruits. 
Pear rots with us are almost exclusively those which occur in 
the orchard. The leaf-spot fungus (Zntomosporium maculaium Lev.) 
also attacks the fruits of pear and may becomea source of loss in 
storage. This applies more particularly to inferior grades of fruit. 
Pacific coast fruit which is shipped to our district, may further 
suffer from some of the ordinary molds which find access to the 
fruit entirely through bruised or other injured areas. 
The brief storage of quinces usually does not lead to much 
further development of the quince rot. The fungus in question is 
commonly the same as that in the apple rot, (Sphaetropsis malorum 
Berk.). 
STORAGE ROTS OF POTATOES, ONIONS, ETC, 
With vegetables we have a very wide range of storage troubles. 
In the case of potatoes we have two general types of rots, namely; 
wet-rot and dry-rot. The wet-rot of potatoes commonly results from 
two causes, viz.: The late blight or rot fungus (Phytophthora infes- 
tans D’By.) may be expected to cause considerable losses of the 
tubers in storage when these have been gathered from Phytophthora 
infested fields and bacteria may cause rot ininjured tubers. In 
Ohio, as stated under this disease of potatoes, the late blight and 
rot fungus is not commonly prevalent. Perhaps little can be done 
to preserve the tubers from such fields except to market the crop 
promptly and to store with especial respect to the optimum con- 
ditions. ‘The best temperatures for such potatoes will be warmer 
than for apples, and it is very desirable that moisture be kept as low 
as possible. 7 
A wet-rot of potatoes, purely or very largely bacterial in cause, 
must also be dealt with. This rot bacterium is different from the bac- 
terium of potato wilt, (Bacillus solanacearum) and without the latter 
may also induce considerable decay. It is believed the bacteria pro. 
ducing this wet-rot gain entrance through injuries to the tubers 
and that low humidity—dry storage—is especially desirable in keep- 
ing down losses from this source. 
