Peach brown rot and scab. Page: 2
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2 FARMERS' BULLETIN 1527
a common rot of apples,
pears, or other
pome fruits in the
United States. The
same or a very similar
disease probably occurs
in all parts of
the world in which
the peach is grown.
The name "brown
rot" describes the disease
as it occurs on
the fruit of the peach
(fig. 1). It isfirst visible
as a tiny brown
speck, which develops
rapidly a n d penetrates
deeply into the
flesh. The whole
peach may be involved
a n d finally
FIGURE .--Brown rot of peach, showing masses of spores shrink into a
(conidia). may shrink into a
hard, brown "mummy"
(fig. 2). After the rot has attained some size, and especially
after the whole fruit is involved, masses of spores (conidia) are produced
on the surface of the
rot (figs. 1 and 2). These
grayish masses, easily discernible
to the naked eye,
on drying break up to form
the fine dust which one finds
on his hands after handling
rotten peaches.
If the "mummied" fruits
are left on the tree the fungus
may grow through the
stem of the peach and into
the twig, causing a canker
or killing the twig by girdling
it.
The fungus causing the
brown rot of the fruit may
also cause a disease of the
blossoms. In this phase
of the disease, commonly
known as blossom blight,
the infected blossoms quickly
turn brown and die. The
dead blossoms adhere to the
twig, frequently throughout
the season (fig. 3). The
disease of t e n progresses
from the blossoms into the 'FIGURE 2.-Mummied fruits producing spores
(conidia) of the brown-rot fungus.
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Roberts, John W. (John William), 1882-1957. & Dunegan, John C. (John Clymer), 1898-. Peach brown rot and scab., book, 1940; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc5911/m1/4/: accessed April 18, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.