Apple storage is vulnerable to two major types of diseases: physiological and fungal, both of which can lead to fruit spoilage. Proper prevention strategies are crucial for maintaining the quality and longevity of stored apples, ensuring they remain fresh and marketable over extended periods.
Physiological disorders often occur due to improper harvesting practices. Harvesting at the right time is one of the most effective ways to prevent these issues. For example, bitter pit in apples, caused by calcium deficiency, can be reduced by soaking the fruit in a 2–4% calcium chloride solution before storage. It’s also important to ensure that the storage temperature isn’t too high, as excessive heat can worsen the condition. Another common issue is "tiger skin" or lenticel breakdown, which results from premature fruit maturity. To manage this, apples should be dipped in a 500–1000 ppm lecithin solution and stored at low temperatures as soon as possible. Additionally, internal browning of the flesh may occur due to low temperatures, lack of oxygen, or excess carbon dioxide. Controlling these environmental factors—keeping oxygen levels between 2–4% and carbon dioxide between 3–5%—can help prevent such damage.
Fungal diseases, including rosy rot, anthracnose, penicillium, and other mold-related issues, are also common during storage. These diseases often develop during the growing season, so it's essential to implement strict monitoring and control measures throughout the growing period. Before storage, only healthy, high-quality fruits should be selected to avoid introducing pathogens into the storage environment. For rosy rot and anthracnose, applying a pre-harvest spray of 50% carbendazim or 50% thiophanate-methyl diluted at 800 times can significantly reduce infection risk. After harvest, soaking the fruit in a 500–1000 times dilution of either fungicide, along with using a fresh-keeping agent like sec-butylamine, helps protect against these diseases. Maintaining a controlled storage temperature and adjusting gas composition—such as increasing CO₂ and reducing O₂ levels—further enhances protection.
For penicillium, several methods are effective. During the first two weeks of storage, sulfur can be placed in the storage area at a rate of 100–200 grams per 10 cubic meters. Formalin (500 times diluted) can also be used for disinfection, with 0.5 kg applied per 10 cubic meters. Soaking apples in a 500–1000 times solution of thiophanate-methyl or carbendazim before storage is another key step. Keeping the storage temperature between 1–2°C and regularly inspecting the fruit for signs of disease can further minimize the risk of mold. For apple mold diseases, maintaining a consistent temperature of around 5°C is highly recommended to slow down microbial growth and preserve fruit quality.
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