Page 74 



BETTER FRUIT 



March 



in shape and have somewhat irregular 

 margins. They vary in size from less to 

 three or four times larger than a pin 

 head — usually about twice as large. The 

 center is a light grey to nearly white 

 in color, while the margin is a deep 



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brown. When these spots are mature 

 in size they are sunken, and oftentimes 

 split open lenghtwise with the cane. 

 They usually extend nearly through the 

 bark. When abundant irregular patches 

 of considerable depth are formed, which 

 act as a partial girdle on the stem. 



3. Disease on the Leaves — The spots 

 in the leaves are round, and smaller than 

 those in the canes — usually about half as 

 large as the head of a pin. The centers 

 are nearly white in color, while the 

 borders are wider and of a reddish- 

 brown color. These spots usually extend 

 through the leaf, and when they are 

 abundant run together, forming large 

 patches. These dead areas drop out, 

 leaving holes or slits in the leaves, caus- 

 ing them to appear as if whipped by the 

 wind. The injury done the stem and 

 leaves is very little as compared with the 

 injury done the fruit. 



3. Disease on the Fruit — During the 

 season, the latter part of which is unusu- 

 ally dry, on the fruit which is constantly 

 shaded the disease is most abundant. 

 The upper drupels of the berries are 

 also more often attacked. The diseased 

 drupels also usually occur in clusters. 

 The disease may attack the fruit at any 

 stage of its development. The greater 

 number become infested while yet green 

 in color, and sometimes when no larger 

 than a pea. When the fungus attacks 

 the fruit it usually finds an entrance in 

 the outer end of the drupel, usually near 

 the style of the pistil. There is seldom 

 more than one spot on a drupel. From 

 one to many drupels may be infested. 

 Sometimes every drupel on a fruit 

 becomes infested. Evidently on some 

 fruits the infection takes place on nearly 

 all the drupels at the same time, as the 

 spots are all about the same size and 

 equally well developed. On other fruits 



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the observations made seem to indicate 

 that infection may spread from one 

 drupel to another, since on some badly 

 infested fruits the oldest infested drupels 

 are at the center of the group. This 

 seems to be true only for the more 

 mature fruits. If this is true the infec- 

 tions comes from spores produced on 

 the drupel, and not from the fungus 

 growing from one drupel directly through 

 into another. The fungus matures spores 

 on some of the infested drupels by the 

 time they are about to turn from green 

 to red. 



When young drupels become infested 

 a small brown dot appears on the surface 

 on the end. These areas increase rapidly 

 in size and soon involve the entire sur- 

 face. In the meantime the infested por- 

 tion stops growing, the surface becomes 

 rough and marked with nearly white 

 lines, caused by the epidermis splitting 

 open. As the fruit matures and the 

 amount of water increases in them the 

 infested areas become more or less 

 shrunken. The spot becomes deeper 

 brown in color. The center of each 

 may become white owing to the develop- 

 ment of masses of spores. At this stage 

 the fruit is nearly red in color and the 

 spots are very conspicuous. Infested 

 drupels on a well matured fruit are of 

 a dull reddish-brown color. As the 

 drupels mature the proportion of water 

 in the berry increases very greatly. If 

 infection has taken place early in the 

 season, while the drupels are small and 

 do not contain much water, they will 

 remain firm, and finally become dry. In 



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WHEN WRITING ADVESTl SI" US lIIi.NTION BETTtK FRUIT 



