CRANBERRY DISEASES ON THE PACIFIC COAST 
21 
With the danger of early fall rains always present, it is essential 
for the harvesting period to be reduced to a minimum in the Pacific 
coast region. Each grower must learn by close observation how early 
his crop may be picked and still color up sufficiently by marketing 
time. Rapidity of harvesting, once the berries are colored well 
enough to pick, can not be too strongly emphasized. 
Care should be exercised to see that all berries stacked in the 
warehouse are thoroughly dry. Spreading the berries thinly in crates 
in moving air will often accomplish this result, but eventually some 
of the larger bog owners will probably find it profitable to install 
some type of drying machine similar to those in use on a few of the 
eastern cranberry bogs. Though it is far preferable to pick only dry 
berries, the writer recognizes that this is of ten impossible ; hence the 
emphasis placed upon the importance of thoroughly drying before 
storing. 
CULTURE WORK WITH CRANBERRY ROT FUNGI 
MATURE BERRIES 
Most of the fungi which cause rot in mature cranberries produce 
symptoms so nearly identical that the causal organism can be deter- 
mined with certainty only by means of cultures from the decayed 
berries. Therefore nearly one thousand cultures were made each year, 
to obtain an idea of the fungi responsible for the decay. The material 
for these cultures was usually taken from storage experiments, but the 
latter represented the most important varieties and a sufficient 
number of bogs to give a fair indication of the relative prevalence of 
the different fungi during the year. Cultures were made each time 
storage lots were examined, in order to include both early and late 
decay-producing fungi (5). A more comprehensive study of the 
succession of rots which develop in storage is planned for the 1926 
season, including berries from each of the important commercial areas. 
Berries were surface sterilized five minutes in a l-to-1,000 solution 
of mercuric chloride in 70 per cent alcohol, and bits of the decayed 
pulp were transplanted into test tubes of corn-meal agar. A single 
culture was made from each berry. Tables 12 to 16 show the fungi 
that developed in these cultures year by year and Table 17 gives a 
summary of all cultures made in the series of years. 
Table 12. — Fungi developing in cultures made from rotted cranberries in fall and 
winter of 1922-23 
Fungus 
Gibbs 
bog, 
Hauser, 
Oreg. 
Oregon 
experi- 
mental 
berries 
Wills 
bog, 
Long 
Beach, 
Wash. 
Washing- 
ton 
experi- 
mental 
berries 
Total 
Acanthorhyncus vaccinii 
2 
3 
10 
248 
2 
6 
14 
1 
1 
43 
46 
112 
45 
4 
6 
Botrytis sp _ _l 
11 
14 
Ceuthospora lunata ___ 
10 
Fusicoccum putrefaciens 28 
Glomerella rufomaculans vaccinii.. 
80 
47 
403 
2 
Guignardia vaccinii 
26" 
4 
1 
10 
Penicillium sp 
41 
Pestalozzia gucpini vaccinii . 
1 
Pezizella lythri .__ 
1 
Phomopsissp... 
12 
4 
8 
5 
2 
14 
20 
14 
57 
Sporonema oxycocci . 
64 
Sterile 
101 
28 
241 
Not identified 
92 
Total number of cultures 
56 
534 
246 
106 
942 
