What is Cranberry fruit rot?

Cranberry fruit rot is a disease complex of multiple fungal agents affecting the American cranberry. Cranberry fruit rot can be categorized into field rot and storage rot. 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.