Document M4vo43b4wBv8D0qRvxV3Gejrj

540 CHAPTER 51 1962 Guide And Data Book Altemaria Rot PEARS Surface dark brown to black. Decayed tissue gray to black, dry in center, gelatinous at edge, easily removable as core from surrounding flesh. Found late in storage season, usually at punc tures. Control; Prevent skin breaks. Remove from storage on first appearance of trouble. Blue Mold Rot [Pemdlfium) See Blue Mold Rot of Apples. Frequently appears in pears as small, flat, circular put holt spots scattered over surface of fruit. Control: Prevent skin breaks. Lower temperature promptly to Brown Core Anjou and Bartlett pears stored in sealed, polyethylene-lined boxes with inadequate permeability may show various degrees of pithy brown core and desiccated air pockets. Prolonged storage in concentrations of 4 percentor more COj often produces brown core particularly when pears are of advanced maturity when harvested or are cooled slowly after packing. Control: Harvest at proper maturity. Cool promptly. Store at 30 to 31 F. Use per forated film liners to maintain CO, level at 1 to 3 percent. Core Breakdown Often accompanies scald. Soft, brown breakdown in core area having acrid, disagreeable odor of acetaldehyde. Control: Do not allow pears to become overmature on tree. Cool promptly. Store at 30 to 31 F. Ripen fruit between 65 and 75 F. Freezing Injury Bartlett and Anjou pears exposed for 4 to 6 weeks just below their freezing point develop glassy, watersoaked external ap pearance with tan pithy area around core. Pears frozen sharply may break down completely or show abruptly inirn large pits where slightly bruised while frozen. Control: Keep transit and storage temperature above 29 F. Gray Mold Rot (Bofryfts) Extensive, firm, dull, brown, watersoaked decay with bleached border. Dirty white to gray extensive mycelium forming nests of decayed fruits. Control: Wrap fruit in copper-impregnated D&oer. Cool promptly to 31 F. Scald Often accompanies core breakdown. Brown to black unfrenmg of huge areas of-skin and tissues immediately beneath.Affected areas slough off readily. Acetaldehyde odor and flavor prominent. Control: Pick before overmature. Cool promptly. Store only for proper period. Cannot be controlled by oiled paper wraps. Anjou Scald Anjou pears are often affected with a surface browning more superficial than common scald-and distinct from it, resembling apple scald. Anjou scald is controlled by oiled paper wraps, the same as apple scald. PINEAPPLES Bacterial Fnjjflet Brown Rot [Erwinia) little or no external decoloration. On cutting, fruitiete show brown mottling. Decay moderately firm. Control: Control ures have not been developed. Black Rot (Ceraforiomeflo) Affected tissues extensive, soft, leaky, ranging from normal to jet black in color. Control: Treat freshly cut stem parts with 2.5 percent solution of benzoic acid in 30 percent alcohol, Prevent bruising. Cool to 50 to 55 F. Brown Rot {Penidllitim; Fusarium) Brown, firm decay starting at eyes or cracks. Common on overripe fruit. Control; Provide good growing conditions. Move before fruit is overripe. PLUMS See Cherries since the diseases are the same. STRAWBERRIES Gray-Mold Rot (Bofryfis) Leather Rot (Phyfophfhora) Slightly discolored large tough areas with indefinite margins. Vascular system browned, flavor bitter. Control Mum, plants to keep berries from contact with infested soil rwj promptly to 40 F or below. ' ^ Rhizoctonia Rot Hanl dark brown decay on one side of berry, usually rrr..n ?uantities of soil adhering. Develops but little after harvest. (Wifrol: Mulch plants to keep berries from contact with infested aoiL Cull thoroughly. Rhizopus Rot Mushy, leaky collapse of berries associated with coarse black mycelium and sporangia. Extensive red staining of containers from leaking juice. Control: Reduce, temperature promptly to 40 F or below. Handle carefully to prevent breaks. ARTICHOKE (Globe) Gray Mold Rot (Botryfis) Most common decay of harvested artichoke. Reddish brown to dark brown firm rot. (See Table 1, Note 2.) Control: Practice sanitation in field. Refrigerate promptly. Store in dry ASPARAGUS Bacterial Soft Rot Mushy, soft, watersoaked areas on tips and cut ends. (See Table 1, Note 1.) Control: Avoid excessive bruising of tins* nre cool to 40 F. ' Fusarium Rot Watersoaked areas changing through yellow to brown, chiefly on tips. White to pink delicate mold. Control: Precool and ship at temperatures of 40 F or lower. Handle promptly. Keep tips dry on market. Phytophthora Rot l^rge, watersoaked or brownish lesions at side of cut lesions later extensively shriveled. Control: Precool to 40 F. Maintain low transit temperatures. Market promptly. BEANS Anthracnose (Co//efofrichum) Circular or oval, sunken spote; reddish brown around border with tan centers that frequently bear pink spore mounds. Control: Use resistant varieties. Plant disease-free seed. Refrigerate har vested beans promptly to 45 F. Bacterial Blight (Pseudomonas) Small, greasy-appearing, watersoaked spots in pod. Older spots show red at center with watersoaked area surrounding and penetrating to seed. Cotitrol: Keep field sanitary. Rotate crops. Use disease-free seed. Reduce transit temperature promptly to Bacterial Soft Rot (See Table IrNote I.) Cottony Leak (Pythium) Pods with large, watersoaked spote accompanied by abundant white cottony mold. Control: Sort out diseased pods in packingReduce transit temperature promptly to 45 F. Freezing Injury Slight freezing results in watersoaked mottling in surface of exposed pods. Severely frozen beans become completely water soaked, bmp, and dry out rapidly. Snap beans freeze at about Diseases and Deterioration of Products 541 Table 1 .... Notes on Diseases of General Occurrence ffote I. BmJcrfal Soft Rot On various vegetables occurs as dark green, greasy or watersoft spots and areas in leaves and stems. Soft mushy spots or soupy areas on stems, roots and tubers of vegetables. Frequently accompanied by repulsive odor from secondary invaders. Control: Use sanitation practices during pick- and packing to reduce contamination of harvested product. Inhere possible, reduce excessive atmospheric humidity, avoid bruising and injury. Shade harvested produce in field and reduce temperature promptly to 40 F or lower, for commodities t>,>t can withstand low temperatures. Note 2. Gray MoM Rof (Bo/ryfii) Decayed tissues fairly firm to semi-watery. Watersoaked, grayish-tan to brownish in color. Gray mold and grayish-brown velvety spore masses conspicuous. Control: Use sanitation practices (Turing harvesting and packing. Avoid wounds as much as possible. Lower the atmospheric humidity. Use storage and temperatures as tow as otherwise practicable since decay progresses even at 32 F. Note 3. ftf&opo* Soft Rof Decayed tissues watersoaked,. leaky, softer than those with cay mold rot or watery soft rot but not as soft as those with bacterial soft rot. Coarse mycelium and black spore heads de velop under moist conditions. Nesting common. Control: Insofar as possible avoid injury and bruising. Reduce temperatures promptly and maintain below 50 F, for commodities that can rrithstand low temperature. Note 4. Wettry Soft Rof (Scterofinia) Decayed tissues watersoaked, slightly pinkish or brownish-tan, very sou and watery in later stages, accompanied by development of fine white to dingy cottony mold and large oval black bodies pdlwf sderotia. Nesting common. Control: Use sanitary prac tices in harvesting and packing. Cull out specimens with dis colored or dead portions. Maintain as low temperatures as practicable because rot progresses even at 32 F. Better not to store commodities known to have watery soft rot present at harvest. Russeting Chestnut-brown or rusty, diffuse surface discoloration on both sides of pods. Control: Permit no surface moisture on warm beans. Cool promptly, avoid temperatures lower than 45 F. Soil Rot (Rhizorfonio) Large, reddish-brown, sunken, decayed spote on pods. Creamcolored or brown mycelium and irregular, chocolate-colored sderotia may develop. Nesting common. Control: Maintain transit temperatures of 45 to 50 F. Watery Soft Rot Presence of large black sderotia in white mold helps separate this from Cottony Leak. (See Table 1, Note 4.) BEETS Bacterial Soft Rot (See Table 1, Note 1.) CABBAGE Altemaria Leaf Spot Small to large spots bearing brown to black mold. This spotting opens the way for other decays. Control: Avoid injuries. Maintain tow humidity and 30 to 34 F in transit and storage. Practice sanitation in storage rooms. Bocterial Soft Rot This slimy decay frequently starts in pith of cut stem or in leaf spots caused by other organisms. (Sec Table 1, Note 1.) Black Leaf Speck Small, sharply sunken, brown or black specks occurring any where on outer leaves or in leaves throughout the head. Occurs under refrigeration in transit and storage and in association with decided temperature drops. Control; No effective control meas ures are known. Freezing Injury Heads frozen slightly may thaw without apparent injury. Freezing injury is found first as brown streaks in stem, then as light brown wateraoaking of heart leaves and stem. Control: Prevent any extended exposure to temperatures below 31 F. Watery Soft Rot (See Table 1, Note 4.) CARROTS Bacterial Soft Rot (See Table 1, Note 1.) Black Rot (Sfemphylium) Fairly firm black decay at crown, on side, or at tips of har vested roots. Control: Avoid bruiting. Store at 32-to 35 F. Crater Rot (Rhizocforuo) Circular brown craters with white to cream colored mold in the center. Develops under high humidity in cold storage. Control: Field sanitation measures. Keep humidity as low as possible in cold storage. Avoid surface moisture on storage roots. Freezing Injury Roots flabby and upon cutting sbow radial cracks in flesh of central part and tangential cracks in outer part. Control: Prevent exposure to temperatures below 30 F. Gray Mold Rot (See Table 1, Note 2.) Rhizopus Soft Rot (See Table l,.Note 3.) Watery Soft Rot (See Table 1, Note 4.) CAULIFLOWER Bocterial Soft Rot (See Table 1, Note 1.) Brown Rot (A/temaria) Brown or black spotting of curd. Control: Use seed treatmait and field spraying. Keep curds dry. Maintain tow transit tem peratures. Store at 31 to32 F. Freezing Injury Repeated or severe freezing results in watersoaking of stem and parte of curd. Pronounced spoiled cabbage odor develops. Affected tissues are rapidly invaded by soft rot bacteria. Control; Protect from repeated or severe freezing. CELERY Bacterial Soft Rot (See Table 1, Note 1.) Black Heart Brown or black discoloration of tips or aD of heart leaves. Affected celery should not be stored because of rapid development of bacterial soft rot. Good cultural practices with special attention to available cafrium- Harvest promptly after mature. Early Blight (Cercospora) Circular pale yellow spots on leaflets. In advanced stages spote coalesce and become brown to ashen gray. No development of spots in storage, but affected 'tots lose moisture and fresh ap pearance. Control: Control in field by spraying or dusting. f Freezing Injury Characteristic loosening of epidermis can best be demonstrated by twisting leaf stem. Severe freezing causes celery to become limp and to dry out rapidly. Freezing predisposes celery to watery soft rot and bacterial soft rot. The freezing point of celery is about 31 F. Late Blight (Sepforio) Small (} in. or less), yellowish, indefinite spots in leaflet and elongated spote on leaf stalk bearing black fruiting bodies of pin point size on surface and surrounding green tissue. Development of blight in storage probably negligible but it opens way for