. Chemical control of scald on apples grown in eastern United States. Apples Storage Diseases and injuries United States. BN-15558 Figure 7. --Treating apples with Stop-Scald in a dip tank following washing and brushing. Several acids tested as a dip at 2, 000 p. p. m. were ineffective in providing scald protection (table 14). The chemical dimethyl- diphenyl-urea (DDU) was ineffective for controlling scald on Rome Beauty apples (tables 13, 14). Stayman Apples Chemical inhibitors of scald on Stayman apples were evaluated in eight tests as shown in tables 7 and 15-17, and figures 9 and 10. Use o
. Chemical control of scald on apples grown in eastern United States. Apples Storage Diseases and injuries United States. BN-15558 Figure 7. --Treating apples with Stop-Scald in a dip tank following washing and brushing. Several acids tested as a dip at 2, 000 p. p. m. were ineffective in providing scald protection (table 14). The chemical dimethyl- diphenyl-urea (DDU) was ineffective for controlling scald on Rome Beauty apples (tables 13, 14). Stayman Apples Chemical inhibitors of scald on Stayman apples were evaluated in eight tests as shown in tables 7 and 15-17, and figures 9 and 10. Use of oiled wraps reduced scald but gave poor control. Both DPA wraps and DPA oiled wraps provided good scald protection on Stayman and Red Stayman apples. Extent of severe scald was 6 percent or less in all tests with the two types of DPA wraps; in some tests development of severe scald was prevented. Dipping Stayman apples in 1,000- or 2,000-p. DPA or in 1, m. Stop- Scald gave good scald control. Of the two materials, the DPA dip frequently gave more complete scald control. Neither DPA nor Stop-Scald injured Stayman apples in the con- centrations tested or had adverse effects on fruit firmness or flavor. A 42-percent wettable-powder formulation of DPA performed satisfactorily, caused no injury, and did not have the disagreeable odor usually associated with alcohol solutions of DPA (tables 7 and 17, fig. 11). A 50-percent liquid formulation of DPA used at 2, 000 p. p. m. also controlled scald. Apples brushed while still wet 30 minutes after dipping in DPA or Stop-Scald de- veloped more scald than nonbrushed fruit. Apparently some of the chemical was removed in brushing. Scald control on this brushed fruit was better than on that protected with oiled wraps. 14. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the origin
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