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Apples susceptible to scald should be treated with an inhibi- 

 tor before storage if they are to be stored beyond early January, 

 Postharvest dips are very effective if used properly; however. Dr. 

 Robert Smock recently commented that he was shocked last fall when 

 he traveled around New York and saw how scald inhibitors were actu- 

 ally being used. Follow the recommendations with care if you want 

 to be successful . 



If a postharvest dip is being used, it is wise to add a fungi- 

 cide. A circular on "New England Suggestions for Postharvest Fruit 

 Rot and Storage Scald Control" is available from your Regional Fruit 

 Specialist. Benlate* has given excellent decay control on apples, 

 but it should be noted that Benlate* seems to be unusually condu- 

 cive to development of resistant strains of fungi. If Benlate* has 

 been used during the growing season, there is a possibility that a 

 resistant strain is present on the fruit. Furthermore, it is sug- / 

 gested that treated fruit be removed from the dipping area as quick- 

 ly as feasible to avoid buildup of resistant spores. Much can be 

 done to reduce storage decay problems by preharvest sanitation 

 treatments; this was carefully described in Fruit Notes by Dr. C.J. 

 Gilgut in 1972 ( Fruit Notes , Sept . -Oct . :pp. 2^TJT 



If a postharvest dip is used, calcium chloride (CaCl2) may al- 

 so be added to raise the Ca level of the fruit. This practice is 

 commercially employed in several areas of the world, and we have 

 been conducting tests for the past two years. Several grower in Massa- 

 chusetts will use CaCl- dips this fall on a limited scale but we 

 feel that more trials are essential before we can make any general 

 suggestions. 



Storage operations . CA rooms should be filled and sealed as quickly 

 as the apples can be properly cooled. Growers have been sealing 

 their rooms later in the fall in recent years, and we feel that 

 this is contributing significantly to storage problems. The longer 

 the fruit remain in air after harvest, the less benefit CA will 

 have on them. However, if it is a question of thorough cooling or 

 early sealing, choose thorough cooling . 



Storage temperature is a vital factor. Fruits should be at 

 SO-SZ'F when a room is sealed: 'Mcintosh' should then be allowed 

 to rise to 37-38°F while the CA atmosphere (3% O2 , 51 CO2) is being 

 attained. It is important to store at the proper temperature, not 

 near it. Temperature 1° or 2° above the recommended point can 

 sharply reduce storage life. 



'Cortland' has been successfully stored at 32*'F in recent 

 years, and this has lead to the question of whether 'Mcintosh' 

 should not also be stored at 32°F. Those who have studied the ef- 

 fect of temperature on 'Mcintosh' emphasize that while they may 

 keep well at 32° in the occasional year, 'Mcintosh' generally will 

 not tolerate this temperature for long-term storage (brown core 

 and off-flavors may develop) . A storage operator should measure 



