-2- 



che:.iical y/eeding of strawberries 



TiTith the development of a host of chemical weed killers, the question naturally 

 arises, can any of these be used to weed strawberries? The information available to 

 ansv/er this question is very limited but it does suggest that certain materials are 

 worth further trial, Anong these the sodium salt of 2,4-D is probably being given 

 the most extensive trial. 



An attempt to find a chemical weed killer for strawberries is being made in 

 the Pomology plantings at Amherst. Plots have been laid out both in a newly set 

 and in a fruiting bed. 



TfVhile it is too early to draw any conclusions, control in the newly set bed 

 looks more promising than in the fruiting bed. Pre- or post-planting treatments 

 with the sodium salt of 2,4-D are being tried along with several other chemicals 

 ajid chemical combinations. These plots Vifill be available for inspection during 

 Farm and Home Days. 



— J, S, Bailey 



AIR PURIFICATION FOR APPLES IN COLD STORAGE 



Follov/ing the past storage season apple storage operators may be interested in 

 slov/ing dovm the rate of ripening, softening, and severity of storage scald of this 

 fruit. Recent commercial trials in ijew York State have sho\-m that air-purification 

 v/ith activiated charcoal cannisters has added from 4 to 6 weeks to the storage life 

 of Mcintosh (based on firmness of flesh) and controlled storage scald as well or 

 better than shredded oiled paper, 



¥(hat does air purification do? 



( As apples ripen they produce a number of organic gases some of v^hich give 

 apples their characteristic aroma. Ethylene, an odorless gas, is one of them and 

 when present in very small amounts is capable of stimulating the rate of ripening 

 of firm ripe apples. This gas is produced in increasing tanounts as the fruit 

 ripens until a peak is reached, and then gradually declines. Drops, and fruit 

 that has been off the tree for several weeks, generally produce more ethylene than 

 freshly picked fruit in a firm ripe condition. Consequently, later picked apples 

 can be stimulated in ripening by ethylene produced by drop fruit or earlier picked 

 apples that are in the same storage room. Also, other gases produced by riper lots 

 of apples can greatly increase the severity of storage scald on those apples that 

 are harvested and stored later. 



Considerable work has boon dono attempting to remove these ripening and scald 

 gases from the storage room air. The use of a special activated charcoal has been 

 found most suitable for this purpose. Occasionally grov;ers have a problem with 

 foul odors in storage originating fr:)m boxes, other produce, etc, v^hich tend to 

 give an undesirable flavor to the apples. Activated carbon v/ill cleanse the air 

 of a great many of these; odors, also. 



What is involved? 



In order to install on air-purification unit one must have a forced air cold 

 diffuser or a bl-'^v/er unit which provides good air movement throughout the room at 

 all times. Good air circulation is of primary importance since removal of organic 

 gases cannot be complete and cffectivo unless all of the air in a room is being 

 constantly cleansed. 



