Some Fungous Diseases Of The Grape Classic Reprint

Excerpt from Some Fungous Diseases of the Grape Black-rot has been attributed to the character of the soil, to the atmosphere, to an enfeebled condition of the vines, etc., etc., but it is now known to be solely due to the attacks of a plant parasite - a fungus of microscopic Size, but 'no less a plant, possessing characters of its own as definite as those of the vine itself. The habits'of this fungus, the manner of growth, and the conditions which favor or are unfavor able to its development, are now well known we know how and when. It produces its reproductive bodies, named Spores, and when and how these Spores come upon the vine, and, finally, how the attacks of the fungus may be prevented. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Excerpt from Report on the Fungus Diseases of the Grape Vine The months of June and most of July passed without there being noticed any trace of the malady, the drought and heat which then prevailed being conditions unfavor able to the development of the malady. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Excerpt from Oidium, or Powdery Mildew of the Vine On the other hand, the remaining serious fungous disease - Oidium - exists in all parts of California. From one point of view, this is the most serious disease of the four, as, if uncontrolled, it is capable of spreading more universally through the vineyards and of absolutely destroying the crops in nearly all. From another point of View, it is the least to be feared, as it is possible to control it completely, at least in most parts of California, by much simpler and less expensive meth ods than are needed for the others mentioned. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Excerpt from Report on the Experiments Made in 1889 in the Treatment of the Fungous Diseases of Plants Circular No. 8 giving a full account of the treatments of this disease and the apple powdery mildew has already been issued. In addition to the work outlined above, a large number of grape growers in different parts of the country treated their vines for mil dew, anthracnose, and rot. A number of these have voluntarily sent in reports, a summary of which will be found in the accompanying pages. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Excerpt from Letters on the Diseases of Plants It is quite natural to start with the apple in the consideration, and with the light-coloured anthracnose, known as the Ripe Rot (gloeosporium fracti genum, Up to this time the only other fruit upon which this fungus was known to grow is the grape, the Division of Pathology of the Department of Agriculture having recently established this fact. It was an easy matter to verify this work, but of more interest to find that when the virus was transferred to the flesh of the peach it quickly developed in a vigorous way, and produced a Similar patch of decay not identical in appearance because of a difference in texture of the host, but the spore masses and spores were the same. In like manner it was taken to the pear and the quince, so that the same ripe rot fungus produces its destructive work upon the three sorts of fruit of the apple class. Turning now to the tomato group, the chart shows that the dotted lines run to each of these - namely, the pepper, egg-plant, and the tomato. Noting the arrows in this connection, it will be seen that the native Gloeosporium of the pepper and of the tomato, supposed to be different species and distinct from the one upon the apple, were cultivated upon the latter fruit, where each produced the ripe rot of the apple. Following the oval around to the right, beginning with the apple, it will be seen that, besides those fruits already mentioned, the arrows point to the banana, bean, and lemon, all fruits representing widely different groups of plants. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Excerpt from Some Fungous Diseases of Economic Importance: I. Miscellaneous Diseases; II. Pineapple Rot Caused by Thielaviopsis Paradoxa; June 23, 1910 This disease of sedge has been checked by careful cultural methods, as shown in the following extract from a letter Of July 2, 1909. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.