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Kentucky Fruit Facts

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Kentucky Fruit Facts Lexington KY 40546 Kentucky Fruit Facts October 2006 (10/2006) Fruit Facts can be found on the web at: http://www.ca.uky.edu/fruitfacts/ John Strang, Extension Fruit Specialist, Editor Karen Shahan, Administrative Assistant Fruit Crop News Frost has glazed the pumpkins and most Ken- tucky growers have just about all of their apples in the barn. Fruit size and color have been excellent this year. Apple fl avor has not been as good due to excess rainfall. This has been more noticeable on trees that were not thinned quite as well as desired. Tom Priddy in the U.K. Agricultural Weather Center reports that we experi- enced the second wettest and eighth coolest September on record. The bottom line is that apple sales have been exceptional for most growers. conference in the Southeast and attracts growers from as far away as Canada and Texas. For more Upcoming Meetings information call Debby Wechsler 919-542-3687, Nov. 9-10 2006 Tomato Disease Workshop, email ncstrawberry@ mindspring.com, or visit North Carolina State University, Mountain Horticultural www.ncstrawberry.com Crops Research and Extension Center, 455 Research Nov. 30 Illinois/Iowa Fruit and Veg- Drive, Fletcher, NC. 28732. This meeting is coordinated etable Conference. Scott Co Extension Offi ce, by Dr. Kelly Ivors and Dr. Randy Gardner. Registration Bettendorf, IA. Contact: Maurice Ogutu, PH: ($50) should be completed and sent in on or before Oc- 630-325-1274, for more information. tober 23, 2006 and includes lunch . Contact Kelly Ivors, Dec. 5-7 Great Lakes Fruit, Vegetable e-mail: [email protected] or Jeanine Davis phone: and Farm Market Expo. Grand Rapids MI. 828-684-3562 for registration information. Refer to Expo Web site at http://glexpo.com/in- Nov. 9-11 Southeast Strawberry Expo, Sea dex.php Trail Conference Center, Sunset Beach, NC (between Dec. 6-7 Organic Production and Wilmington, NC and Myrtle Beach, SC) Includes a Consumer Driven Marketing for the Farmer farm tour, two intensive workshops (high tunnel pro- Entrepreneur. Interstate Ctr, Bloomington IL. duction and strawberry plasticulture for new growers), Refer to meeting web site at http://asap.aces. an extensive trade show, and a day and a half of edu- uiuc.edu/orgconf/ cational sessions. The Expo is the leading strawberry Dec. 10-12 Tennessee Fruit and Veg- etable Growers’ Conference, Marriott Hotel, Inside This Issue: Nashville, TN. This years program is excellent 1 - Fruit Crop News and will feature a number of out of state speak- 1 - Upcoming Meetings ers. Contact Dave Lockwood Phone: 865-974- 2 - Apples are Susceptible to Post-Harvest Decays 7421, e-mail: [email protected] 3 - Growing Pawpaw Organically in Kentucky Jan 4 Illiana (Illinois/Indiana) Com- 7 - Cleaning Herbicide from Sprayers mercial Vegetable Grower School. Teibel’s Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. UNIVERSITY OF KENTUCKY, KENTUCKY STATE UNIVERSITY, U.S. DEPARTMENT OF AGRICULTURE, AND KENTUCKY COUNTIES, COOPERATING Restaurant, Schererville IN Contact Maurice Ogutu, have been reported to be more susceptible to infection PH: 630-325-1274, for more information. whereas Royal Gala was reported to be more resistant. Jan. 8-9 Kentucky Fruit and Vegetable A mold of a different color is gray mold, Conference and Trade Show, Holiday Inn North, caused by members of the genus Botrytis. Infection Lexington, KY. Contact John Strang usually occurs through bruises and breaks in the skin, 859-257-5685; e-mail [email protected] but can invade through the cut stem on rare occa- Jan. 11-13 Illinois Specialty Crops and sion. As the fungus infects, the fruit turns spongy, and Agritourism Conference. Crowne Plaza Hotel, eventually has the odor of cider. Prolifi c gray spores Springfi eld IL. For more information, including develop on the surface of infected fruit, and serve to details on the Food Service Sanitation Manager spread it to adjacent apples, creating pockets of rot Certifi cation (FSSMC) Refresher Course, refer to the during storage. This fungal decay can be confused Illinois Specialty Growers web site at http://specialty- with another fungal decay called Mucor rot. Botrytis growers.org/confagenda.htm. produces fl at black fungal fl akes called sclerotia that can persist in storage bins for years. To reduce or minimize post-harvest rots: APPLES ARE SUSCEPTIBLE TO • Harvest fruit at maturity, avoiding over-mature POST-HARVEST DECAYS fruit. by John Hartman, U.K. Extension Plant Pathologist • Minimize fruit bruising and wounding; monitor packing and storing procedures. Kentucky apple growers often store fruits • Move harvested fruit into cold storage quickly. for some weeks or months after harvest in order to • Disinfest contaminated bins and storage walls extend the apple sales season. Growers know to be before reuse using steam, or a solution of 10% careful to avoid placing bruised or injured fruits into bleach and 1% detergent, or commercial storage. Growers are also aware that even with good disinfectant (like Zerotol). The addition of storing varieties, the longer apples are stored, the detergent is necessary for the bleach to actually more likely decay is to occur. Fungicides applied to kill these thick walled overwintering fungal the trees before harvest also help to extend storage structures. life. For fruits already in storage, growers will want • Fungicides such as Fludioxonil (Scholar) and to carefully monitor the condition of the apples. pyrimethanil (Penbotec) are both labeled for In storage, one of the main pathogens en- apple post-harvest rots, and can be used as countered is the fungus Alternaria, which commonly dips, drenches, or line. invades the apple core of cultivars having open caly- • Biological control agent BioSave 110 ces such as Delicious and Fuji. The main symptom is (Pseudomonas syringae) used with either of the mold growth in the seed cavity or core. Other fungi above fungicide helps control blue mold from can also infect these open calyxes. On rare occa- infection of wounds. sions, Alternaria can also cause a superfi cial rot, in • Post-harvest calcium treatments can aid in addition to moldy core. Symptoms of Alternaria rot helping the fruit become more resistant to include round, dark brown to black, shallow lesions decay. around skin breaks. In the beginning, these lesions • Ultimately, like every other complicated are dry and fi rm, but become spongy. problem, the solution to post-harvest decay Blue mold, caused by various species of involves an integrated approach, that combines Penicillium, is also referred to as soft rot or wet rot. proper harvest times, careful handling of fruit, Characteristics of this decay include a color change to and strict sanitation in the orchard, storage and light tan that eventually results in completely mushy packing house to minimize these post-harvest tissue. This tissue becomes covered in blue-green problems. spores that serve as an infection source for other fruit. In addition to wounds, lenticels can become infected (Adapted from an article written by Dr. J. Beckerman in over-mature fruit. Infection by the fungus Penicil- for the Purdue University “Facts for Fancy Fruits” lium expansum can result in the production of patu- newsletter, October, 2006.) lin, a known carcinogen. Fuji, Akane, and Jonagold Growing Pawpaw Organically in are produced without using most synthetic products, Kentucky including chemical fertilizers, synthetic pesticides, bioengineering; or ionizing radiation; the standards Kirk W. Pomper, Ph.D., Principal Investigator of also exclude fertilizers made with sewage sludge. Horticulture-Kentucky State University,Curator- Many people who believe that they are growing USDA National Clonal Germplasm Repository their fruits and vegetables organically because they for Asimina species,Adjunct Assistant Professor, are using reduced chemical inputs and sustainable Department of Horticulture-University of Kentucky agricultural practices do not meet the Federal <[email protected]> requirements for food sold as organic. The North American pawpaw has gained The organic standards. much attention in recent years as a potential high- The National Organic Program (NOP) value tree-fruit crop in Kentucky. The ripe fruit has Standards are confusing, but if you want to grow a a strong appealing aroma and a fl avor that is similar crop and sell it as “organic” you must follow the NOP to a blend of mango, pineapple, and banana. Paw- standards. The NOP website (http://www.ams.usda. paws are hardy to USDA growing zone 5 and when gov/NOP/indexIE.htm) has detailed information on planted in full sun in an orchard setting, trees can the standards. I will summarize a few of the standards produce large quantities of fruit. There are a number in this article, but you need to read and understand of pawpaw cultivars in the Kentucky State University them yourself (see http://www.ams.usda.gov/NOP/ (KSU) trial in Frankfort, Kentucky and in the joint NOP/standards/FullRegTextOnly.html) to sell organic University of Kentucky and KSU trial in Princeton, produce. Kentucky, that bear well and have large, high-quality Before a product can be labeled “organic,” a fruit, these include: ‘Sunfl ower’, ‘Overleese’, ‘NC- government-approved certifi er inspects the farm where 1’, ‘Susquehanna’, and ‘Shenandoah’. Some other the food is grown to make sure the farmer is following pawpaw cultivars that have slightly smaller sized all the rules necessary to meet USDA organic fruit but can still be recommended are: ‘Taytoo’, standards. Organic producers should verify with the ‘Taylor’, ‘Mitchell’, ‘Zimmerman’, and ‘Prolifi c’. appropriate certifi cation bodies that their practices and Although pawpaw has great potential for commercial any materials they intend to use are compliant with production, orchard plantings remain limited. Paw- applicable standards for their intended markets. In paw fruit and products are mainly sold at farmer’s Kentucky, the Kentucky Department of Agriculture markets, directly to restaurants, and via entrepreneurs has established an organic certifi cation program (http:// on the Internet.
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