Diseases Fungicide Rate per 100 Gal
Brown Rot 

Rhizopus Rot

Scholar 50W, 1.92SC, EZ
8-16 oz (see label for specific information on application methods, mixtures, etc.) or 16 fl oz of SC. See label for thermal fogging instructions for Scholar EZ.

1 Do not make more than one post-harvest application to the fruit by any application method.
CAUTION: Flush and clean the hydrocooler daily. With the losses of postharvest uses of Benlate, Topsin-M and Botran, there is increased interest in the use of chlorine as a postharvest hydrocooler treatment for stone fruits. The main value of chlorine is to kill viable spores of brown rot and other fungi to reduce the likelihood of serious infection in the hydrocooler water. Although chlorine kills fungal spores in the hydrocooler, it provides no residual fungicidal activity. Several registered chlorine-generating materials are available as calcium hypochlorite or sodium hypochlorite. Use only products which are registered for the desired use and use according to the label. Carefully monitor the concentration and maintain a "dirt-free" hydrocooler because chlorine is quickly de-activated by particulate matter. Because chlorine is pH sensitive, water must be monitored frequently and adjusted to neutral pH. Even with these factors controlled, chlorine lacks residual activity for protecting bruised fruit.

As with any new practice or product, caution is advised. Some possible drawbacks to chlorine use are: 1) it is corrosive to metal, 2) it is sensitive to pH (monitor water pH and chlorine concentration regularly), 3) chlorine concentration must be recharged frequently, and 4) although it is effective for killing spores in water, it does not protect wounded tissue against subsequent infection from spores lodged in the wound.

Virginia Apple Page Virginia Pear Page Virginia Peach Page Virginia Fruit Homepage Mid-Atlantic Regional Fruit Loop

Web Site Authors: Alan R. Biggs and Douglas G. Pfeiffer