and harvest. DPA can be applied to fruit wraps and used by those who have an 

 interest in wrapping each apple. Those who work with DPA should use rubber gloves. 

 Avoid inhaling DPA dust. Keep the suspension well agitated. DPA appears to have 

 no appreciable ripening action on apples. All fruit treated after harvest must 

 have a label on the shippinp. container statins, "Treated with dlphenylaniine to 

 retard spoilage" in letters aa larRe as the grade labels used on package. 



Methods of Controlling Scald on Different Varieties 



Mcintosh : Results of the past 4 years at Amherst show that scald of CA Mcintosh 

 can be kept under control in this area without the use of DPA or Stop Scald. How- 

 ever, the previous statement is predicated on the assumption that the fruit is 

 picked at a flesh firmness of 15 to 17 pounds, moved from the orchard to storage 

 within 24 hours and cooled to 320F promptly. Data shown in Table 1 support this 

 contention. 



Table 1. The influence of picking date, firmness, 

 and storage method on the severity of scald. 



McINTOSH 



From the above data it is apparent that CA storage in itself can greatly 

 reduce the development of scald on Mcintosh. The question of whether to use DPA 

 or Stop Scald on Mcintosh put In regular cold storage needs answering, however. 

 Our evidence indicates that there is usually no justification for the use of 

 chemical scald inhibitors on any apple sold before January 1, Also, our results 

 with DPA and Stop Scald on Mcintosh have not been particularly outstanding in con- 

 trolling scald on fruit placed in regular storage. 



Cortland ; In contrast to Mcintosh CA storage often increases the severity of 

 scald on Cortland in comparison to regular storage. Cortland keeps exceedingly 

 well in CA storage (same requirements as Mcintosh) except for scald and conse- 

 quently chemical scald inhibitors are a necessity if Cortland are to be stored in 

 CA or beyond January 1 in regular cold storage. DPA has been distinctly superior 

 to Stop-Scald for scald control on Cortland. Use at the rate of 2 pounds per 100 

 gallons of water. Control is sometimes so good that DPA treated Cortland may now 

 be considered for trial in commercial CA rooms. Remember, however, that in very 

 bad scald situations, such as occurred in 1956-60, DPA may not give adequate 

 control but the use of DPA appears to be the beat approach to Cortland scald 

 control known. 



Delicious ; Work with this variety Indicates that although CA storage may reduce 

 scald on Delicious somewhat, the reduction is not great enough to eliminate the 



