EFFECTS OF ORCHARD FUNGICIDES ON STORED McINTOSH APPLES

Abstract

Storage observations were made from 1954 to 1956 on McIntosh apples from trees subjected to five fungicidal treatments. The fungicides were: phenyl mercuric acetate, captan, glyodin, sulphur paste and ferbam. Each treatment was replicated four times. For the 3-year period phenyl mercuric acetate was significantly associated with the least amount of fungal rotting and the maximum acid content in the fruit after storage at 32° F. for 5 to 6 months.