Hi Jon: the sunken dark green spots are definitely cork spots. Peel the fruit and you will see a brown corky area. Bitter pit usually does not go deep and the spots are mostly black. I am not sure of the brown spots. They look different from cork. The reason I say that is that the brown spot next to the cork towards the stem end of the second fruit from the left look are different. Bitter pit is primarily a calcium deficiency disorder, while cork is a boron plus calcium deficiency symptom . Cork starts to show up when the fruits are about the size of a dime, while bitter pit, occurs mostly in storage and the spots are much smaller than cork (size of a pin) and they are shallower (one millimeter or less around the skin). Two pounds/acre of boron along with 6 to 8 pounds of calcium chloride at petal fall or first cover should take care of the problem.. I have seen a lot of cork on Honeycrisp, Winecrisp and Crimson crisp. Nothing to do with the crisp.. Mosbah Kushad, University of Illinois
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Jon Clements Sent: Monday, October 07, 2013 2:19 PM To: Apple-Crop Subject: [apple-crop] Bitter pit? Stink bug? See attached... _______________________________________________ apple-crop mailing list [email protected] http://virtualorchard.net/mailman/listinfo/apple-crop
