Superficial scald some methods of control, reported overseas, applied to New Zealand grown Granny Smith Apples

Abstract

Summary Satisfactory control of blotchy superficial scald on Granny Smith apples held in cool store for 200 days can be obtained with oiled wraps containing 10–12% oil. After 200 days storage, partial control of senescent scald was obtained using wraps containing 15 to 20% oil. Re-wrapping fruit with fresh oiled wraps after 3 months storage did not aid scald control. Reduction of temperature from 37–38°F to 31–32°F after 4 weeks' storage did not assist scald control. Destruction of cuticle by physical means increased sold and had a deleterious effect on the appearance of the fruit. Wiping apples with ethyl alcohol reduced scald in one season, but had no effect the following year. A spray programme using captan as a fungicide in place of sulphur had no effect on subsequent development of scald on stored apples.