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Zhiguo Ju and Eric A. Curry

`Granny Smith' apples (Malus × domestica Borkh) and `d'Anjou' pears (Pyrus communis L.) were dipped in a 2.5%, 5%, or 10% stripped corn oil (α-tocopherol <3 mg·kg-1) emulsions, 2000 mg·L-1 diphenylamine (DPA), respectively, at harvest and stored in air at 0 °C for 8 months. Untreated fruit served as controls. In oil-treated apples and pears, ethylene and α-farnesene production rates were lower in early storage and higher in late storage than in control. Control fruit developed 34% scald in `Granny Smith' apples and 23% scald in `d'Anjou' pears after 6 months storage, whereas fruit treated with oil at 5% or 10%, or with DPA at 2000 mg·L-1 were free from scald. After 8 months storage, oil at 10% was as effective as DPA in controlling scald in pears, whereas in apples, fruit treated with 10% oil developed 18% scald and DPA-treated fruit were scald-free. DPA-treated apples developed 32% senescent scald, while 5% or 10% oil-treated fruit had none. Oil-treated fruit were greener, firmer, and contained more titratable acidity after 8 months of storage than control or DPA-treated apples and pears. In `Granny Smith', 100% of the controls and 79% of the DPA-treated fruit developed coreflush after 8 months of storage, but both 5% and 10% oil-treated fruit were free from coreflush. In `d'Anjou', 34% of the controls and 27% of the DPA-treated fruit showed decay after 8 months of storage, compared with 5% decay in 5% oiltreated fruit, and no decay in 10% oil-treated fruit.

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Gerry Neilsen, Peter Parchomchuk, Michael Meheriuk, and Denise Neilsen

Various schedules of 40 g N and 17.5 g P/tree per year were applied with irrigation water (fertigation) to `Summerland McIntosh' apple (Malus ×domestica Borkh.) trees on M.9 rootstock commencing the year of planting. Leaf K concentrations averaged 0.82% dry mass, indicating deficiency, by the third growing season. This coincided with extractable soil K concentrations of 50-60 μg·g-1 soil in a narrow volume of the coarse-textured soil located within 0.3 m of the emitters. The decline in leaf K concentration was reversed and fruit K concentration increased by additions of K at 15-30 g/tree applied either as granular KCl directly beneath the emitters in spring or as KCl applied as a fertigant in the irrigation water. K-fertilization increased fruit red color, size, and titratable acidity only when leaf K concentration was <1%. Fruit Ca concentration and incidence of bitter pit or coreflush were unaffected by K application. NPK-fertigation commencing upon tree establishment is recommended for high-density apple orchards planted on similar coarse-textured soils.

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Christopher B. Watkins, William J. Bramlage, and Belinda A. Cregoe

To examine the hypothesis that superficial scald of apple (Malus domestics Borkh.) is a chilling injury, `Granny Smith' apples were stored at temperatures ranging from 0 to 20C, temperature-conditioned before storage, and warmed during storage. Fruit stored at 0 or 4C developed supeficial scald. At 10C, surface defects occurred but they were not typical symptoms of scald, and at 15 or 20C no symptoms developed. Accumulation of α-1 faroesene and conjugated trienes in fruit peel correlated with increasing ethylene production, which was greater at higher temperatures. However, concentrations of conjugated trienes were highest at 0 and 4C. When fruit were kept at 10C for 5 or 10 days before storage, scald development after storage was not reduced. An interruption of 0C storage with a single warming period at 10 or 20C reduced scald development after 25 weeks of storage, maximum reduction occurring when fruit were warmed for 3 to 5 days at 20C after 1 to 4 weeks at 0C. Amelioration of scald declined as time at 0C before warming increased. Diphenylamine application after the same intervals at 0C, instead of warming, also was less beneficial as time before treatment increased. α-Farnesene and conjugated trienes increased during warming, but at the end of storage (when scald was developing) the conjugated triene concentrations in peel were reduced in fruit that had been warmed. Warming slightly increased yellowing, softening, and greasiness of fruit after storage, We conclude that chilling induced superficial scald on `Granny Smith' apples.