Two chemicals that usually provide good scald control are di- 

 phenylamine (DPA*) and ethoxyquin (Stop-Scald*). We recommend the 



3pm, and should not be repeated. Neither DPA nor Stop-Scald cause: 

 iny appreciable ripening of fruit, but both can cause surface burn: 

 )n fruit if the apples are not drained well after dipping. Also, 

 both chemicals require solution agitation or they will settle out. 

 If properly used, these chemicals will greatly reduce the scald 

 problem; but due to the variations occurring in susceptibility, 

 they do not guarantee scald control. 



For further details on use of these chemicals, consult Special 

 Circular No. 277, available from your Massachusetts Regional Spe- 

 cial i St. 



Fungicides ; If apples are dipped for scald control, can a 

 fungicide be incorporated into the solution to reduce storage rots? 

 This question frequently arises, and while we have not tested this 

 usage in Massachusetts, it has been tested by a number of research- 

 ers elsewhere. At the 1968 New England Fruit Meetings, Dr. R.H. 

 Daines reported on his tests at Rutgers University. He has found 

 that while some new and uncleared fungicides appear very promising, 

 of the currently available materials, only Captan has given bene- 

 fit. He found that 2 lbs. of Captan per 100 gallons of water re- 

 duced blue mold by about 50%. Dr. R.M. Smock, of Cornell Univer- 

 sity, has also noted decay reductions with this treatment, but re- 

 ports that this level of Captan cannot be recommended as it causes 

 excessive residues. Last year, several Massachusetts growers used 

 1 lb. of Captan (85%) per 100 gal. of water and were satisfied with 

 results. That is the current recommendation being made by Cornell 

 Uni versi ty . 



*Trade names. 



*************** 



POMOLOGICAL PARAGRAPH 



Blight-Resistant Pears : Star, Lee and Mac, 3 f irebl ight-resistant 

 pear varieties, have been introduced by the New Jersey Agricultur- 

 al Experiment Station. Mac and Lee are as blight resistant as 

 Kieffer* while Star is less resistant than Kieffer. However, Mac 

 has not been as thoroughly tested as the other two new varieties. 



Under conditions in New Jersey, Star ripens about the time of 

 Clapp Favorite, Lee ripens just after Bartlett and Mac is harvested 

 about 2 weeks after Bartlett. — From Horticultural News , New Jersey 

 Horticultural Society, May, 1968. 



♦(Editors' Note: Fireblight resistance of Kieffer is considered 

 to be moderate. ) 



