Apples stored for long periods are susceptible to two main types of diseases: physiological disorders and fungal infections, both of which can lead to spoilage. Proper prevention is essential for maintaining the quality and value of apples during storage.
Physiological diseases often occur due to factors like improper harvest timing. Harvesting at the right time is a key strategy in preventing these issues. For example, bitter pit, caused by calcium deficiency, can be mitigated by dipping apples in a 2-4% calcium chloride solution before storage. It's also important to ensure that the storage temperature isn't too high, as this can worsen the condition. Another issue, known as "tiger skin" or fruit dermatosis, occurs when fruits are harvested too early. To prevent this, apples should be soaked in a 500-1000 ppm lecithin solution and stored at low temperatures as soon as possible. Additionally, pulp browning can result from exposure to low temperatures, lack of oxygen, or high levels of carbon dioxide. Controlling storage conditions—keeping oxygen between 2-4% and carbon dioxide between 3-5%—is crucial to avoid this problem.
Fungal diseases such as rosy rot, anthracnose, penicillium, and mold are also common during storage. These diseases often develop during the growing season, so it’s important to manage them throughout the year. Before storage, only high-quality, healthy apples should be selected to prevent pests and pathogens from entering the storage area. To control rosy rot and anthracnose, growers can spray 50% carbendazim or 50% thiophanate-methyl at a 800-fold dilution before harvest. Before putting the fruit into storage, a similar solution can be used to dip the apples, along with applying a fresh-keeping film or sec-butylamine. Maintaining proper temperature (around 1-2°C) and regularly removing infected fruits can help control these diseases. If controlled atmosphere storage is used, increasing CO₂ levels while reducing O₂ concentration will further reduce the risk of infection.
For penicillium, sulfur can be used in the first two weeks of storage, with 100-200 grams per 10 cubic meters of space. A 500-fold dilution of 50% formalin (0.5 kg per 10 cubic meters) can also be applied for disinfection. Soaking apples in 500-1000 times diluted thiophanate-methyl or carbendazim before storage is another effective method. Finally, keeping the storage temperature below 5°C helps prevent mold development. By combining these practices, apple producers can significantly improve the quality and longevity of their stored fruit.
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