GRAPES AND OTHER SMALL FRUITS 3 



ering, since they may affect only a limited portion of the berry. 

 One of them (end rot), in its final stages, reduces the berry to a water- 

 bag condition, and most of them cause browning and disintegration 

 of the tissues. 



Decay in cranberries is favored by bruising the fruit during the 

 operations of picking, sorting, and packing, especially if the fruit is 

 packed while wet. Decay is also favored by high storage tempera- 

 tures or by holding the fruit too long out of storage. The importance 

 of decay is shown by the fact that recent investigations indicate a 

 loss from this cause of about 25 percent of the total cranberry crop 

 between the grower and the consumer. 



Fungus rots can be controlled to a considerable extent by spraying 

 thoroughly in the field with bordeaux mixture, by picking and han- 

 dling the fruit with care to avoid bruising, by cooling it as quickly as 

 possible after picking and keeping it cool until marketed. 



For further details concerning cranberry fungus rots and their 

 control, consult the following references in Literature Cited (1, 2, 17, 

 £8,84,86,41,44,61). 



GOOSEBERRIES 



POWDERY MILDEW 



(Sphaerotheca mors-uvae (Schw.) Berk, and Curt.) 



Powdery mildew is a serious disease of gooseberries, which affects 

 all parts of the plant above ground. It can be recognized by the 

 white powdery or mealy fungus growth on affected tissues, and by 

 irregularly shaped russeted areas on diseased berries from which the 

 fungus has disappeared (pi. 1, E, F). Berries subjected to severe 

 attack become deformed and may even crack open and decay. 



The disease occurs in practically all parts of the United States 

 where gooseberries are grown. Recommended measures for its con- 

 trol are spraying with commercial lime-sulphur, fall pruning, and the 

 removal of weeds, especially beneath the bushes, to allow free cir- 

 culation of air (10, 17,18). 



GRAPES 



ANTHRACNOSE 



(Gloeosporium. ampelophagum (Pass.) Sacc.) 



Anthracnose of grapes is sometimes called bird's-eye rot because of 

 the peculiar spots it produces on affected berries. These spots are 

 usually brown at first and surrounded by a narrow zone that may 

 vary from bright red to dark purple. As they increase in size they 

 gradually turn gray and become somewhat sunken. The fruit 

 finally dries up and becomes hard and wrinkled, although not as 

 much so as in grape black rot. 



The fungus also produces irregular, dark-brown, slightly sunken 

 spots on the leaves and similar spots on the shoots. The latter, how- 

 ever, are often sunken and larger than those on the leaves, and they 

 sometimes run together and form large patches or cankers. 



Anthracnose is widely distributed in the United States, but seldom 

 causes serious damage to either vines or fruit. It is rarely seen on 

 fruit on the market. 



