@article{Hardenburg:313092,
      recid = {313092},
      author = {Hardenburg, R. E. and Anderson, R. E. },
      title = {Chemical Control of Scald on Apples Grown in Eastern  United States  },
      address = {1962-05},
      number = {2393-2021-2327},
      series = {Marketing Research Report No. 538},
      pages = {54},
      year = {1962},
      abstract = {Excerpts from the report:  Apple scald, a superficial  physiological disorder characterized by irregular-shaped  brown blotches on the skin of apples, is a major source of  loss during the late part of the storage season in the  United States.  The browning may be very light in some  seasons on some varieties, or it may be severe and may  progress until most of the surface is dark brown or almost  black.  Sometimes affected areas become rough and slightly  depressed.  Scald in its early stages may not affect  dessert quality of apples, but it does make them less  attractive.  An immense amount of information about scald  is available, as it has been widely studied for over 50  years.  However, the cause is still unknown, although it is  often associated with immaturity of fruit at harvest.   Evaluation of chemical scald inhibitors at Beltsville, Md.,  was begun in 1956.  This report summarizes trials during  five storage seasons.  The objective was to determine the  value of DPA, Stop-Scald, and other materials on  scald-sensitive varieties grown in the  Cumberland-Shenandoah area of Virginia, West Virginia,  Maryland, and Pennsylvania, using different treating  methods.},
      url = {http://ageconsearch.umn.edu/record/313092},
      doi = {https://doi.org/10.22004/ag.econ.313092},
}