- 11 - 



"The correlation here is good but it is important to note that the method of 

 using box liners at 70° tends to underestimate the amount of scald. The method 

 has usefulness, however. If one finds 60-807. scald on apples in liners after 6 

 weeks at 70° he can be pretty sure that scald will be severe in cold storage. 



"If one were using this method with Mcintosh going into CA storage he should 

 use overmature apples Instead of immature ones." 



-—William J. Lord 

 I I I I I I I I I I I I I I I I 



APPLE SCALD CONTROL WITH "STOP-SCALD" 



A chemical material called "Stop-Scald" was cleared for use in July, 1960 by 

 the Pure Food and Drug Administration and a tolerance of 3 ppm was set. The 

 active material in Stop-Scald (formerly called Santoquin) is 1,2 di-hydro-6-ethoxy- 

 2,2,4 trimethylquinoline. It can be either sprayed on the fruit just before har- 

 vest or applied after harvest as a spray (as the fruit passes over a roller sorter 

 or while it is in a field box prior to storage) or as a dip after harvest. 



Research results of Dr. Franklin Southwick have been disappointing when Stop- 

 Scald was applied as a preharvest spray. Dipping the fruit after harvest has 

 given the best results in Massachusetts and other areas. Fruit receiving the 

 post-harvest dip can be stored wet after allowing the surplus emulsion to drain 

 off. Sometimes drainage is not complete and fruit in the bottom .of a box may sit 

 in the liquid for a long time which will cause some skin injury at these points. 



Growers wishing to try Stop-Scald in a limited way will probably find hand 

 dipping of crates in a tank of solution most practical. A new solution should be 

 prepared for each day's use. A cover made out of a crate bottom in which several 

 holes have been bored would be useful for placing on top of the apples prior to 

 plunging the crates into the solution. Allow the crates to drain after removal 

 from the tank. It is recommended that plastic or rubber gloves be worn by workers 

 handling the solutions or wet treated apples or boxes. 



One grower reported in the Proceedings of the 106th Annual Meeting of the New 

 York State Horticultural Society that hand dipping cost him one cent per b6x or 

 less for materials and 3 to 4 cents per box for extra labor. Another grower re- 

 ported labor cost of approximately 2 cents a box and material cost of about 3/4 

 of a cent per box. 



St6p-Scald would have most use on the Cortland and Rome varieties in 

 Massachusetts. We believe the scald on CA Mcintosh can be controlled without 

 having to rely on special treatments. This means picking Mcintosh for CA storage 

 at 15 to 17 pounds flesh firmness, storing them within 24 hours of harvest, and 

 cooling them to 32-34 F. within a few days thereafter. 



Growers who use Stop-Scald as a post-harvest treatment must declare the 

 presence of this chemical on the shipping containers. No marking of the bags or 

 fruit in the shipping container is required. Rubber stamp the shipping containers 



