Damaged fruit

Controlling for patulin contamination by P. expansum can be accomplished through the removal of damaged fruit, or the elimination of the fungi and toxins with water jets and subsequent drying. 

What to do Prune out affected branches and remove fruit from the tree. Pick up windfalls. Do not compost any of this material. Take care not to damage fruit that is to be stored. Do not store any diseased fruit. Prune out cankers and diseased spurs. 

Symptoms Caterpillars cause extensive tunnels through fruit, spoiling it Damaged fruit may ripen and drop prematurely. See also Apple sawfly. 

Large amounts of centrifuge pulp in a sample is an indication of high extractor and finisher pressures applied to the fruit during manufacture. It may also indicate the softness or freeze damaged fruit. 

NATURE OF DAMAGE. Fruits Covered by powdery mouse-grey fungal growth the berries become soft and rotten, then subsequently shrivel up and become hard. 

It is possible to produce crude palm oil with less than 1.5% free fatty acid and less than 4% diacylglycerols through careful separation of the damaged fruits from the bulk and by exercising some other process precautions. 

Cause Plum curculios. These beetles, common east of the Rockies, leave characteristic scars as they lay eggs in fruit. Damaged fruit usually drops. For information on controls, see "Young fruit with crescent-shaped scars on page 186. 

Fruit contains webbing. Cause Navel orangeworms. These reddish orange, brownheaded larvae bore into cracked fruit and spin their cocoons inside. Control pests by picking off damaged fruit. Clean up dropped fruit. Spray BTK to kill larvae before they enter. 

Water-soaked spots that turn gray, die, and drop out leaving shotholes are caused by angular leaf spot or by scab. Angular leaf spot causes small, brown, angular spots on fruit. Scab-damaged fruit develops sunken, brown spots with a sticky ooze. Scab is worse in cool. moist weather. Fancipak , Score , and Slice-master are resistant to scab. 

Fruit with holes when nearly ripe fruit and leaves covered with webs. Cause Gooseberry fruitworms. These are the yellow-green larvae of a moth that infests both gooseberries and currants. Damaged fruit may be hollowed out and may change color prematurely. Clean up and destroy damaged fruit to reduce future populations. 

Wilting plus a gummy exudate from twigs may indicate peach twig borers. This pest also damages fruit. The second generation of these brown, /z" caterpillars tunnels into fruit, usu-... 

Leaves and berries with black, scabby areas. Cause Scab. Infected leaves eventually turn yellow and brown before falling off the plant. Damaged fruit is unsightly. Clean up fallen leaves and berries. The following year, spray plants twice, 2 weeks apart, with bordeaux mix. 

Symptoms Infected fruit shows small brown spots that often enlarge to cover the surface. These patches produce masses of grayish brown spores. The fruit eventually rots and shrivels up (forming a mummy) the damaged fruit may drop or persist in the tree. Small cankers may form on branch tips. Early in the season, flowers may be infected for more details, see Brown Rot on page 386. 

Symptoms Rowers affected by frost have black centers, unlike the yellow centers of undamaged flowers. The tips of damaged fruit may be deformed. For stem symptoms, see Frost Damage on the opposite page. 

Bruised or damaged fruit can not be made attractive, and its use involves heavy waste. The proper handling of the fruit is therefore very important. Apricots, peaches, pears, etc., should be handled in shallow boxes which will not hold more than a bushel and will not admit of more than three or four layers of fruit. The top should be protected with cleats, so that one box can be set upon another without touching the fruit, thus insuring some ventilation. The email fruits-=-strawberries, raspberries, blackberries, and loganberries—are handled almost exclusively in chests, which are illustrated in detail in Plate II. The California packers have developed this part of the business to a... 

Because of the potential for mycotoxins in mold-damaged fruit, the decision of whether to accept or reject may eventually go beyond negotiations between the winery and grower and become a regulatory issue. 

Must/juice from overripe and/or mold-damaged fruit is generally low in assimilable nitrogen (Dittrich, 1977). Sponholz (1991) reported decreases of 7-61% in the amino acid content of J o iy i5-infected must. Already low- AN levels coupled with continued growth of native yeasts creates a nutritionally deficient environment for Saccharomyces. In these cases, further supplementation is required. Peynaud (1984) recommends the addition of nutritional supplement at 100-200 mg/L, although as reported by Lafon-Lafourcade et al. (1979) this may not be sufficient to achieve the desired degree of fermentation. Permissible addition levels in the United States are considerably higher (960 mg/L). 

At the time DDT was introduced, it was an important boon to humanity. It was effective in controlling lice, fleas, and malaria-carrying mosquitoes and thus helped control human and animal disease. The use of DDT rapidly spread to the control of hundreds of insects that damage fruit, vegetable, and grain crops. 

In Table 1, the acaricidal activity of hexythiazox against various kinds of mites which damage fruits, vegetables and tea plant is shown. The ECso values of hexythiazox against mites are in the range of 0.2 to 1.1 ppm which are one or two orders lower than those of dicofol and cyhexatin. Not only against the mites shown in Table 1, hexythiazox is also active against Panonychus uJmi, so its acaricidal spectrum is very broad. 

Where rot cannot be avoided on incoming fruit, significant modification to traditional must and juice processing protocol is advised. Physical removal (grading) of fruit may be feasible in the case of wineries working with premium varietals. Processing of mold-damaged fruit for both red and white wines requires that both the extent of tissue maceration and time of juice and skin contact be minimized. 

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