Abstract
Abstract Fruit from 33 sweet cherry (Prunus avium L.) and 21 sour cherry (P. cerasus L.) genotypes were harvested at two stages of maturity (green and ripe). Unblemished fruit were inoculated with a suspension containing 103, 104, or 105 conidia of Monilinia fructicola (Wint.) Honey per ml, misted for 24 hours at 20C, then incubated 6 days at 20C and 95% to 97% RH. Percent fruit infection was determined and analyzed separately for sweet and sour genotypes. The effects of genotype, inoculum concentration, and stage of maturity, and all interactions between these factors, were significant. Sweet cherries were significantly more susceptible to infection than sour cherries at the green fruit stage, but not at harvest maturity.
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