MARKET DISEASES OF FRUITS AND VEGETABLES 49 



to the sun for a day or two. A similar method of control is used 

 with fruits by upending them at the ends of the rows so that the sun 

 may dry the freshly cut stem. This practice cannot be followed in 

 rainy weather, because any extended shower would afford ideal con- 

 ditions for spread and development of the organism. 



Almost complete control of fruit decay starting at the stem can be 

 obtained by treating the cut at the butt end of the fruit within 2 hours 

 after cutting with a solution of benzoic acid in grain alcohol. A solu- 

 tion consisting of 2.5 gm. of benzoic acid in 100 cc. (about 3I/3 ounces 

 per gallon) of 30 percent alcohol affords good control without injury 

 to the tissues of the fruit. The solution is effective through a wide 

 range of concentrations. 



Black rot will not develop in fruit refrigerated at 45° F. For fruit 

 in the turning stage of maturity this temperature is satisfactory during 

 transit, but green fruit so handled may retain its acid flavor and fail to 

 color well, so that it is generally shipped at higher temperatures, usually 

 under ventilation. 



Care should be exercised throughout the picking, packing, and ship- 

 ping operations to prevent rough handling. Proper sizing of fruit in 

 order to make a tight pack, but one that will not require forcing of fruit 

 in the crate, will go far toward preventing the decay on the side of the 

 fruit. 



(See 22, 71, 76, 86, 102, 121.) 



BROWN ROT 13 

 (Penicillium sp.. Fusa?-ium sp., and other organisms) 



Pineapples are sometimes found on the market showing brown rotten 

 spots from which Penicillium sp., Fusarium sp., and other organisms 

 can be isolated. The rot can rarely be detected from the outside of the 

 fruit, but upon paring the skin away the small light- to dark-brown, 

 moist, decayed areas can be seen at the center of the fruitlet or eye. 

 Sometimes only the style or central part of the fruitlet is affected. In 

 later stages the decay may progress to the core of the fruit and involve 

 all of the tissue immediately surrounding the floral cavity. It rarely 

 spreads from one fruitlet to another. The prevalence of the decay 

 in ripening fruits from shipments that were mostly sound on arrival 

 in a green condition at the market indicates that the decay develops 

 during transit and marketing. 



The two fungi most frequently found associated with the decay are 

 common on rotting vegetation in the field. They are not considered 

 actively pathogenic. Little is known concerning the manner of their 

 entry into the fruit. Some affected fruitlets show abnormally large 

 eye cavities, indicating a structural weakness. Apparently the fungi 

 after gaining entrance into the eye work down the floral parts into the 

 center of the fruitlet. Mealy bugs are often found in the eye cavity of 

 affected fruitlets and may play a part in the introduction of the fungus 

 into the tissue. 



The decay is also found as a thin, tan, dry layer, lining deep cracks 

 between fruitlets. These cracks, which are usually accompanied by a 



13 Bratlet, C. O., and Wiant, James S. diseases or fruits and vegetables ox the 

 new york market durixg 1937. U. S. Bur. Plant Indus., Plant Dis. Rptr. Sup. 106 : 74-82. 

 1938. [Processed.] 



466977° — 42 4 



