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Influence of water immersion time and storage period on black rot development in cold stored water harvested cranberries vaccinium macrocarpon



Influence of water immersion time and storage period on black rot development in cold stored water harvested cranberries vaccinium macrocarpon



Plant Disease 67(1): 21-23



Water-harvested and dry-harvested Early Black cranberries (V. macrocarpon) were subjected to several harvest water-immersion times, stored for up to 10 wk at 3.5.degree. C and evaluated for fungal decay. The longer detached cranberry fruit was left in the bog water, the greater was the amount of black rot in stored fruit. As storage period increased from 2 to 10 wk, black rot incidence increased. Black rot caused by Strasseria oxycocci and Ceuthospora lunata occurred in 68% of the fungus-decayed fruit, with the former causing .apprx. 7 times more black rot than the latter. The failure of current fruit-rot fungicide control programs to control black rot creates a problem in the storage and fresh-market sale of water-harvested cranberries.

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