d'Anjou Pear Decay Caused by a Low Temperature Basidiomycete

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Abstract
In 1979 a basidiomycete caused a significant loss of d''Anjou pears in controlled atmosphere storage. By monokaryon-dikaryon pairings, the basidiomycete was shown to be conspecific with a Coprinus sp. in the urticicola complex that causes winter crown rot of alfalfa. Maximum radial mycelial growth was at 10.degree. C. Tests were positive for extracellular polyphenoloxidase and hydrogen cyanide. Of 23 fungicides tested in vitro, sterol inhibitors and dithiocarbamates at 10 .mu.g/ml significantly reduced mycelial growth. Ziram, applied to trees 10 days before harvest, provided significant control in stored fruit. This is the 1st report of pear fruit decay caused by a basidiomycete and the 1st record of this low temperature basidiomycete in the USA.

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