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Statements

Subject Item

dbr:Cranberry_fruit_rot

rdfs:label

Cranberry fruit rot

rdfs:comment

Cranberry fruit rot (CFR) is a disease complex of multiple fungal agents affecting the American cranberry (Vaccinium macrocarpon). Cranberry fruit rot can be categorized into field rot (rot occurring while growing and before harvest) and storage rot (occurring any time after harvest). The importance of field rot and fruit rot depends on how the cranberries will be processed after harvest. If cranberries are immediately processed after harvest, growers focus on preventing field rot while with fresh market cranberries, growers seek to prevent storage rot. There are 10-15 fungal pathogens known to cause cranberry fruit rot diseases, some active in only field rot, storage rot, or both. The majority of these fungal pathogens are ascomycetes, with the rest being deuteromycetes. There is no known

dcterms:subject

dbc:Cranberries dbc:Plant_pathogens_and_diseases

dbo:wikiPageID

62558715

dbo:wikiPageRevisionID

950971331

dbo:wikiPageWikiLink

dbr:Wisconsin dbc:Plant_pathogens_and_diseases dbr:Sun_scald dbr:Coleophoma_empetr dbr:Strasseria_geniculata dbr:Yellow_rot dbr:End_rot dbr:Phomopsis_vaccinii dbr:Phyllosticta_elongata dbr:Monilinia_oxycocci dbr:Phyllosticta_vaccinii dbr:Physalospora_vaccinii dbr:American_cranberry dbr:Glomerella_cingulata dbr:Colletotrichum_acutatum dbr:Chlorothalonil dbr:Ripe_rot dbr:Ascomycota dbr:Cottonball_rot dbr:Berry_speckle dbr:Fungicide dbc:Cranberries dbr:Bitter_rot dbr:Botrytis_(fungus) dbr:Blotch_rot dbr:Fusicoccum_putrefaciens dbr:Colletotrichum_gloeosporioides dbr:Allantophomopsis_cytisporea dbr:Viscid_rot dbr:Allantophomopsis_lycopodina dbr:Early_rot dbr:Black_rot dbr:Fungi_imperfecti

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n6:BuZiR wikidata:Q85754464

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dbo:abstract

Cranberry fruit rot (CFR) is a disease complex of multiple fungal agents affecting the American cranberry (Vaccinium macrocarpon). Cranberry fruit rot can be categorized into field rot (rot occurring while growing and before harvest) and storage rot (occurring any time after harvest). The importance of field rot and fruit rot depends on how the cranberries will be processed after harvest. If cranberries are immediately processed after harvest, growers focus on preventing field rot while with fresh market cranberries, growers seek to prevent storage rot. There are 10-15 fungal pathogens known to cause cranberry fruit rot diseases, some active in only field rot, storage rot, or both. The majority of these fungal pathogens are ascomycetes, with the rest being deuteromycetes. There is no known bacterial pathogen that plays a role in CFR or any major disease on cranberry, potentially due to the low pH conditions on the cranberry fruit.

prov:wasDerivedFrom

wikipedia-en:Cranberry_fruit_rot?oldid=950971331&ns=0

dbo:wikiPageLength

7180

foaf:isPrimaryTopicOf

wikipedia-en:Cranberry_fruit_rot