Hello Evan and everybody,
Coming from my perspective, where we are now having to cope without DPA for
storing Bramley (culinary) apples, I must say that is it proving tricky, but we
are managing, through use of 1-MCP combined with more complex (and expensive
and risky) storage regimes. So I
Well articulated.
Art Kelly
Kelly Orchards
Acton, Maine
-- Forwarded message --
From: kellyorcha...@gmail.com
Date: Mon, Apr 28, 2014 at 7:56 AM
Subject: The Conversation: Is purely organic the best way to farm in Maine?
To: kellyorcha...@gmail.com
[image: The Press
Can anyone summarize what this chemical is, why and how it is used, and what
the risks might be to farmers and consumers from its use? I feel like I walked
into the middle of a conversation.
Thanks,
--
Typed with Swype. Who knows what I meant to say?
On April 28, 2014 4:03:51 AM EDT,
If you are asking about diphenylamine (DPA), then it is an antioxidants that
blocks the oxidation of alpha farnesene into conjugated trienes in the peel.
Conjugated trienes are what causes the apple/pear peel to turn brown from
regular or superficial scald. It doesn’t help soft scald or
A new issue of Scaffolds for the week of 4/28 has been posted and is available
at:
http://www.scaffolds.entomology.cornell.edu/2014/SCAFFOLDS%204-28-14.pdf
A version formatted for mobile devices is available at:
http://www.scaffolds.entomology.cornell.edu/2014/4-28MD.pdf
This issue contains the
Hello Mosbah,
I'm well aware and familiar with DPA but have never had to use it since all
my apples are never picked until COMPLETLY mature.
I believe 1-MCP is possibly the salvation of the apple industry. Every grower
should be using it if fruit is to be held in non-CA longer than 6-8
Sorry, I got this email chain on my cell phone, and thought it was from a
different mailing list. (One for amateur fruit growers, and one that is much
more prone to getting scares about various chemicals.)
Ginda Fisher
apple consumer
On Apr 28, 2014, at 8:08 AM, Ginda Fisher wrote:
Can
