Table 1. Percent of fruit on which any scald-hkc symptoms occurred when fewer than 20% ol fruit had been 

 predicted to scald. 



Percent of fruit with any scaid-hke symptoms if 

 index is: 



Location 



Harvest year 



Number of 

 samples 



0-1 



1-3 



>3 



distinct external browning which would clearly reduce 

 the grade of the fruit. In Figure 3, the term "distinct 

 scald" is used. This scald was not always severely 

 disfiguring, but it always was clearly noticeable. The 

 term, "Any Scald" is used in Figure 3 (and Figure 4) to 

 denote fruit which showed any scald-like external 

 browning. We did observe differences in the 

 appearance of scald on fruit from different sites. Scald 

 on the HRC Redspur in particular was difficult to rate, 

 because the early harvested fruit tended to have a 

 brownish cast which was not necessarily scald, but did 

 not occur when the higher concentrations of DPA were 

 used; this brownish cast did not appear on fruit from 

 the latest harvests. In contrast, the Sturdeespur from 

 Warren showed scald very clearly if it was present at 

 all. The appearance of scald was also variable among 

 the different striped strains of Delicious we harvested 

 in Ashfield in 1996. In fruit from some trees, the scald 

 stood out, while in fruit from others, scald blended 



with the fruits' coloring, making it less noticeable. 



Figure 3 shows the effects of 500 ppm DPA on 

 fruit predicted to be of intermediate scald susceptibil- 

 ity. These fruit all were harvested from September 30 

 to October 3, when commercial Delicious harvest is 

 expected to begin. From to 3% of the 500 ppm DPA- 

 treated fruit shown in Figure 3 clearly displayed scald. 

 It should be noted for those who find 3% scald too 

 much, that the 1996 HRC Delicious, which show 3% 

 scald in Figure 3, also showed 3% scald following 

 storage when 2000 ppm DPA was applied. Overall, 

 500 ppm DPA provided adequate .scald control; use of 

 1 000 to 2000 ppm DPA was not any more beneficial 

 and constituted overu.se of the chemical on these 

 intermediately susceptible fruit. 



Fruit With Low Scald Susceptibility 



The second equation presented earlier in this 



Fruit Notes, Volume 63 (Number 3), Summer, 1998 



