MARKET DISEASES OF FRUITS AND VEGETABLES 59 



BACTERIAL SOFT ROT 



(See Celery, Bacterial Soft Rot, p. 46.) 



WATERY SOFT ROT 



(See Celery, Watery Soft Rot, p. 56.) 



Parsley 



Parsley of the market consists of the leaves of the parsley plant 

 (Petroselinum hortense Hoffm.). These are marketed in bunches 

 and used for flavoring and garnishing foods. Freshness, crispness, 

 good green color, and freedom from blemishes and decay are desired 

 market qualities. A variety with crisp curly leaves, known as curly 

 parsley, is similarly marketed and used. Another variety, known 

 either as rooted parsley or as turnip-rooted parsley, is marketed 

 as a thin long taproot with leaves attached. 



Diseases of parsley in the field include bacterial soft rot, downy 

 mildew (Plasmopara nivea (Ung.) Schroet.), rootknot, septoria 

 blight {Septoria petroselini Desm.), and watery soft rot. 



Bacterial soft rot and watery soft rot are the important transit 

 and market diseases of parsley. 



(See 190.) 



BACTERIAL SOFT ROT 



(See Celery, Bacterial Soft Rot, p. 46.) 



WATERY SOFT ROT 



(See Celery, Watery Soft Rot, p. 56.) 



Parsnip 



The parsnip (Pastinaca sativa L.), like the carrot, is grown for its 

 edible, fleshy taproot. The plants are allowed to mature in the field, 

 and afterwards they are pulled, topped, and the roots usually stored 

 before they are marketed. 



Diseases that affect the foliage in the field include among others 

 cercosporella leaf spot (Gercosporella pastinacae Karst.), downy mil- 

 dew (Plasmopara nivea (Ung.) Schroet.), powdery mildew (Ery- 

 siphe polygoni DC), and ramularia leaf spot (RamulaHa pastinacae 

 Bubak). Field diseases of the roots include root knot, scab (Ac- 

 tinomyces scabies (Thax.) Giissow), and watery soft rot. 



The most important diseases of the parsnip during transit, stor- 

 age, and marketing are bacterial soft rot, gray mold rot, and watery 

 soft rot. 



(See 165.) 



BACTERIAL SOFT ROT 



(See Celery, Bacterial Soft Rot, p. 46.) 



