Family Solanaceae 345 



tomato ripens. It usually begins at a point where the 

 fruit touches the ground, which is most commonly 

 at the blossom end, and might be mistaken for 

 blossom end rot were it not for the characteristic 

 zonations. 



The Organisms. The mycelium is at first continu- 

 ous, then septate. Conidia (fig. 64 e-g) germinate by 

 meanS' of swarm spores. Chlamydospores are com- 

 mon, oospores (fig. 64 h) common on commeal agar. 

 Besides tomato fruit, P. terrestrid causes a foot rot of 

 citrus trees and a stem rot of lupines. 



Control. Tomato plants, as far as possible, should 

 be staked. By preventing the fruit from coming 

 into direct contact with the soil, infection will be 

 avoided. Fruit destined for distant markets should 

 not be packed as soon as it is brought in from the 

 field. If possible it should be kept a few days to 

 allow for possible rot to develop so that the affected 

 ones may be culled out and destroyed. 



Yeast Rot 



Caused by Nematospora lycopersici Sch. 



Yeast rot, as the name indicates, is induced by a 

 parasitic yeast. This little known trouble has been 

 investigated by Schneider. ' 



Symptoms. The disease is indicated by a slightly 

 depressed reddish-brown spot. The epidermal area 

 of the affected spot becomes indurated and shriveled. 



I Schneider, A., PhyfopeUk. 6 : 395-399, 1916; and in Phytopath. 

 7 : 52-53. 1917- 



