CONTROL OF STORAGE‐RELATED PHYSIOLOGICAL DISORDERS OF “D’ANJOU” PEARS BY INTEGRATED REDUCED DOSAGE OF ETHOXYQUIN AND LOW OXYGEN TREATMENTS1

Abstract

ABSTRACT A 1000‐p.p.m. ethoxyquin drench containing 528 p.p.m. thiobendazol (TBZ) fungicide prior to controlled atmosphere (CA) storage effectively controlled the development of superficial scald (SS) for 1 month regular air (RA) storage following 5 months CA storage. The preharvest drench was not effective in controlling the development of SS in fruit returned to RA storage following 7 months CA storage. Application of a 1750‐p.p.m. ethoxyquin line spray (without TBZ) following 5 months CA storage effectively extended the control of SS to 2 months under RA conditions. The 1750 p.p.m. ethoxyquin line spray was effective in controlling SS for 1 month RA storage following an additional 2 months CA storage period. This represents a 36% reduction in the amount of ethoxyquin currently used on fruit stored for short periods of time. Minor, noncommercial amounts of pithy brown core (PBC) developed during storage, demonstrating that 1% O 2 and 1% CO 2 in a flow‐through system can be safely utilized for the storage of pears. Growing location (Oregon vs. Washington) made no difference in the sensitivity to CO 2 injury and packing and handling damage.