Phoma Rot of Tomatoes
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In our eReader you can find the full English version of the book. Read Phoma Rot of Tomatoes Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Phoma Rot of Tomatoes
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of Agriculture.
On ripe fruit the earliest stages of the rot are marked by water- soaked concave spots. As these enlarge, their advancing edge remains slightly sunken, slightly discolored, and water-soaked. Their centers become brown to charry black, leathery and firm, and dotted with the black pimplelike fruiting bodies of the fungus. Under moist conditions spores in the form of slimy whitish masses ooze out of these fruiting bodies so abundantly that the fruiting bodies become com- pletely co...vered and the center of the spot appears whitish and slimy.
The spots increase indefinitely and rapidly in size, but remain more or less circular and concave. The underlying affected parts are brown or black and remain firm until the spots become very large or infected with organisms that cause soft rots. The dry crustlike center of. the spot often cracks, and a grayish white growth of the fungus may develop in the crevices. Frequently numerous small spots merge to form a large one.
The spots occur most frequently at the stem end of the fruit, where the fungus enters through growth cracks or breaks made when the fruit is picked ; they are not confined to the stem end, however, since the fungus may enter the fruit through breaks in the skin made by insects, by cracking, or by other diseases, such as nailhead spot.
What to read after Phoma Rot of Tomatoes?
You can find similar books in the "Read Also" column, or choose other free books by Link, George K. K. (George Konrad Karl), B. 1888 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
of Agriculture.
On ripe fruit the earliest stages of the rot are marked by water- soaked concave spots. As these enlarge, their advancing edge remains slightly sunken, slightly discolored, and water-soaked. Their centers become brown to charry black, leathery and firm, and dotted with the black pimplelike fruiting bodies of the fungus. Under moist conditions spores in the form of slimy whitish masses ooze out of these fruiting bodies so abundantly that the fruiting bodies become com- pletely co...vered and the center of the spot appears whitish and slimy.
The spots increase indefinitely and rapidly in size, but remain more or less circular and concave. The underlying affected parts are brown or black and remain firm until the spots become very large or infected with organisms that cause soft rots. The dry crustlike center of. the spot often cracks, and a grayish white growth of the fungus may develop in the crevices. Frequently numerous small spots merge to form a large one.
The spots occur most frequently at the stem end of the fruit, where the fungus enters through growth cracks or breaks made when the fruit is picked ; they are not confined to the stem end, however, since the fungus may enter the fruit through breaks in the skin made by insects, by cracking, or by other diseases, such as nailhead spot.
What to read after Phoma Rot of Tomatoes?
You can find similar books in the "Read Also" column, or choose other free books by Link, George K. K. (George Konrad Karl), B. 1888 to read onlineMoreLess
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