Biology Reference
In-Depth Information
Gloeosporium foliicolum (see
Colletotrichum
gloeosporioides
). (
Glomerella cingulata
).
Fruit Rot
on citrus fruits.
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Godronia
Ascomycetes, Helotiales
Gloeotinia
Apothecia coriacious, pitcher-shaped; spores fili-
form, hyaline.
Godronia cassandrae (
Fusicoccum
putrefaciens
).
Cranberry End Rot
, general on
cranberry, with the ascospore stage also found
on dead branches of leatherleaf (
Cassandra
).
The rot appears late, often after picking and pack-
ing, and is enhanced by injuries during harvesting
and screening. It starts at either blossom or stem
end of the berry; the fruit becomes soft and light-
colored.
Godronia
Gloeotinia granigera (formerly
Gloeotinia
temulenta
).
Blind Seed Rot
on grass.
Gloeotinia
temulenta (see
Gloeotinia
▶
granigera
).
Blind Seed Rot
on grass.
Glomerella
Anthracnose
.
Glomerella cingulata
Bitter Rot
of apple and
pear,
Fruit Rot
of peach, also
Stem Rot
,
Canker
,
Dieback
of many fruits and ornamentals, Ripe
Rot of grapes. Bitter rot is a late season disease
of apple, often destructive in central and south-
ern states. The fruits have light brown circular
spots, which gradually enlarge; they cover rot-
ting flesh, which has a bitter taste. Lesions
become concave and have concentric rings of
pink to dark spore pustules in sticky masses.
Spores are splashed by rain or carried by flies
and other insects. Eventually apples turn into
dry, shriveled mummies, in which the fungus
overwinters and where the ascospore stage is
produced. Large limbs have oval, roughened,
sunken cankers. The disease is favored by hot
muggy weather.
Apple varieties vary greatly in resistance,
and some, like Yellow Newtown, are resistant
to the canker but susceptible to fruit rotting.
Varieties somewhat resistant include Delicious,
Rome Beauty, Stayman Winesap, Winesap
and York Imperial. Ripe rot starts on grapes
as they mature and gives a bitter taste to
the pulp. To control disease remove mummies
from trees and prune out dead twigs and
cankers.
Glomerella cingulata var. vaccinii
Cranberry
Bitter Rot
, a field and storage rot. A soft brown-
ish yellow discoloration develops on fruit late in
the season, most serious in a hot July and
August.
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cassandrae
f.
sp.
vaccinii On
blueberry.
Guignardia
Blackleg
.
Botryosphaeria vaccinii (formerly
Guignardia
vaccinii
).
Cranberry Early Rot
,
Scald, Blast
, gen-
eral on cranberry and sometimes on huckleberry.
All aerial plant parts are attacked, but the disease
is more destructive to the fruit. Young fruit may
blast and shrivel, but more often rot starts as
a light-colored soft spot when fruit is half
grown. The berry mummifies, turns black and is
covered with small pycnidia. Leaves have red-
dish brown spots, sometimes drop prematurely.
Guignardia bidwellii
Black Rot
of grapes,
widespread, principal cause of failure of Euro-
pean grapes in eastern United States, causing
more loss than all other grape diseases combined.
All parts of the vine are attacked. On leaves,
reddish brown dead spots are sprinkled with
black pycnidia. Rot starts on half-grown fruit as
a pale spot, soon turning brown and involving the
entire berry, which shrivels into a black wrinkled
mummy, dropping or remaining in the cluster
(see
Fig. 4
). Some berries shatter if attacked
early. Ovoid conidia and sometimes
microconidia (spermatia) are formed on leaves,
berries and canes. Ascospores are produced in
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