In California and Chile, the use of portable light traps to 

 detect early season codling moth overwintering brood emergence, 

 enabled workers to reduce the chemical control treatments from 4 

 to 2 by improving the timings of the treatments. 



Not all of these methods will be successful in New England or- 

 chards, but it is certain that growers will in the not too distant 

 future be well advised to utilize other methods together with chem- 

 ical controls to combat the pests in their orchards. 



Presently, work is being conducted at the University of Massa- 

 chusetts orchard at Belchertown and elsewhere to determine what 

 natural enemies are present, which spray materials are available 

 and feasible for an integrated control program, and whether or not 

 certain spraying practices will aid in establishing an effective 

 integrated control program in this area. Other aspects of inte- 

 grated control will be investigated in the near future. 



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



TEST OF A NEW FORMULATION OF 'STOP SCALD'* 



Wil 1 iam J . Bramlage 

 Department of Plant and Soil Sciences 



'Stop Scald'*, a scald-inhibiting chemical recommended for 

 some cultivars of apples** and produced by Monsanto Chemical Com- 

 pany, will likely undergo a formulation change soon, incorporating 

 a new emulsifying agent. Last season, we conducted a trial of the 

 new formulation in comparison with the one that has been in use to 

 determine if the change would influence scald inhibition or fruit 

 injury . 



Samples of Cortland, Delicious, Spy, Baldwin, Golden Delicious, 

 and Rome apples and Anjou pears were dipped in 2700 ppm solution 

 of either the new or the old formulation. The fruit, along with 

 similar samples not dipped, was then stored in 32° air for 5 months, 

 brought to room temperature (70°F) for 7 days, and then examined 

 for scald injury, and decay. 



No scald developed on Spy or Golden Delicious apples whether 

 dipped or not. Both formulations of Stop-Scald reduced scald with 

 remarkable similarity on Delicious, Baldwin, and Rome apples and on 

 Anjou pears, but neither reduced scald on Cortland apples (which 

 had been harvested nearly 6 weeks prior to dipping and were prob- 

 ably already induced to scald before being treated). There was no 



*Trade name 



**A scald control recommendation leaflet, revised for 1970, is 

 available from Massachusetts County Extension offices. 



