Tomato anthracnose is a serious disease of processing tomatoes caused by the fungus Colletotrichum coccodes and is a threat to tomatoes grown in New York State. To minimize the mold count in processed tomato products, processors impose a strict limit on the amount of anthracnose acceptable on the raw product. The most recently published United States Standards for Grades of Tomatoes for Processing exemplifies the low tolerance level for anthracnose: a tomato is classified as a cull when it has more than two anthracnose lesions or lesion(s) aggregating more than a circle three-eighths inch in diameter.