“…A wide variety of potentially antifungal phenolics are known or suspected to be present in ericaceous fruits (Cipollini 1991 ), as are unusually high levels of organic acids (Markakis et al 1963, Boland et al 1968, Eck 1988. The notable antifungal activities present in tissue extracts of the FL species, V. macrocarpon, A. uvaursi, and G. procumbens, have been attributed to phenolic constituents (Morse 1930, Constantine et al 1966, Papas et al 1966, Graham et al 196 7, Swartz and Medrick 1968, Frohne 1969, Matzner 1971, Mitscher 197 5, Schwarz and Boone 1985. And, although antifungal agents are unreported for SS fruits, several small phenolics have been shown to increase with ripening in commercial blueberries, including caffeic acid, chlorogenic acid and myricetin (Markakis et al 1963, Makus and Ballinger 1973, Stohr and Herrmann 1975, Starke and Hermann 1976.…”