IHE BITTBE KOI 



33 



The Bitter Rot, Ripe Rot, or Apple Rot 



Gloeosporium fructigenum 



The Bitter Eot of apples, frequently called the Ripe 

 Eot, or simply the Apple Rot^ is caused by a parasitic 

 fungus which most commonly attacks the fruit as it 

 approaches the ripening period, although it is said often 

 to attack the apples at any time after they are three- 

 fonrths of an inch in diam- 

 eter. The injury is most 

 likely first to appear at the 

 calyx or blossom end of the 

 fruit, but it may start any- 

 where upon the surface. It I 

 gradually spreads from the 

 point of infection through- 

 out the tissues, causing 

 brown and decayed sjoots as 

 it progresses. The larger fig. le. 

 fruits usually fall to the 

 ground, but many of the 



smaller ones shrivel up and remain on tne tree m a 

 mummified condition. Great quantities of spores are 

 developed on these withered ^ Mi anger s-on," and by 

 means of tliem the disease is started again the following 

 spring. The fungus seems to be more destructive dur- 

 ing damp weather. Professor H. Garman expresses the 

 opinion that this disease causes greater loss in Kentucky 

 than any other enemy of the orchardist. "^^It is no 

 uncommon thing for three-fourths of all the fruit on a 

 tree to be rendered worthless by its attacks. In the 

 latter part of summer .we find, in many orchards, the 

 ground covered with well grown apples, suitable for mar- 

 keting, as far as size and maturity are concerned, yet 

 3 



APPLE AFFECTED BY BIT- 

 TEE ROT FUNGUS, SHOWING 

 BLACK PUSTULES OX 

 THE SKIX. 



the tree 



