Efficacy and timing of fungicides, bactericides, and biological for deciduous tree fruit, nut, strawberry and vine crops
This guide lists fungicides and bactericides by crop, its efficacy, treatment timing and suggested disease management programs. It also includes properties of registered and experimental fungicides as well as properties for antibiotics, biologicals, oils. Updated information about maximum residue limits (tolerances) of pesticides on agricultural food commodities.
Fruits and vegetables begin to deteriorate after they are harvested and separated from their growing environment. The rate of deterioration defines how long they will be acceptable for consumption. This is known as “shelf life.” To preserve the quality of fruits and vegetables and maximize profits for growers, it is critical to control the temperature of fresh produce and minimize the amount of time that products are exposed to detrimental temperatures.
Deciduous fruit trees pass through a series of fairly definite growth steps or stages in the spring. Fruit growers and those who serve the fruit industry in a research, regulatory, or advisory capacity or as suppliers of pesticides, fertilizers, etc., will often have occasion to refer to these stages. They perhaps find their greatest use, however, in the timing of chemical treatments for the control of plant diseases and of insect and mite pests.
Effectiveness of Chlorine Dioxide as Influenced by Concentration, pH, and Exposure Time on Spore Germination of Botrytis cinerea, Penicillium expansum and Rhizopus stolonifer
Chlorine dioxide (ClO2) is an alternative to hypochlorites (NaOCl, Ca(OCl)2) for fruit and vegetable sanitization to reduce postharvest decays caused, among other fungi, by Botrytis cinerea, Penicillium expansum and Rhizopus stolonifer.
Several scales including San Jose scale and Forbes scale may infest pears.
Control: Apply a 3% oil spray about January 15 to 20. To make a 3% oil spray, mix 3 1/3 gallons of 90% oil concentrate in 100 gallons of water. (½ cup in 1 gallon of water). Superior type oils (not mayonnaise or dormant type) also are available. Use according to directions on the label.