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).[1] 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.[1] There are 10-15 fungal pathogens known to cause cranberry fruit rot diseases, some active in only field rot, storage rot, or both.[2] The majority of these fungal pathogens are ascomycetes, with the rest being deuteromycetes.[2] 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.[3]
^ abMcManus, P. Cranberry fruit rot diseases in Wisconsin. 4 (2001).
^ abOudemans, Peter V.; Caruso, Frank L.; Stretch, Allan W. (1998). "Cranberry Fruit Rot in the Northeast: A Complex Disease". Plant Disease. 82 (11): 1176–1184. doi:10.1094/pdis.1998.82.11.1176. ISSN 0191-2917. PMID 30845403.
^Polashock, James J.; Caruso, Frank L.; Averill, Anne L.; Schilder, Annemiek C., eds. (2017). Compendium of Blueberry, Cranberry, and Lingonberry Diseases and Pests, Second Edition. The American Phytopathological Society. doi:10.1094/9780890545386. ISBN 978-0-89054-538-6.
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