The use of heat to control the rotting of Cox's Orange Pippin apples by Gloeosporium spp

Dipping in warm water successfully reduced the incidence of infection of Cox's Orange Pippin apples by Gloeosporium spp. Treatment of fruit loaded after harvest with spores of G. perennans was most successful if carried out 3–9 days after inoculation; later treatment was less effective. Infection taking place late in the growing season was relatively more susceptible to treatment than infections established on less mature fruit. Steam/air mixtures provided a successful, alternative source of heat; accelerated cooling after treatment with such mixtures did not reduce their effect. Browning of the skin and increased incidence of rotting by Penicillium spp. may follow heat treatment. With liquid cultures heat has a greater effect on germinated than on ungerminated spores and over the range of temperatures used for treating apples results in delayed fungal development rather than eradication.