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The camp rot can completely destroy the stored apple harvest until spring. With a simple trick, however, the resilience of the storage apples can be increased.
With the right treatment, apple harvesting stays healthy until spring
The blight is caused by three different Gloeosporium mushrooms that settle on the branches, leaves and apple fruits themselves. Especially in damp and foggy weather in summer and autumn, the fungus infects the fruits. The spores overwinter in deadwood, fallen fruits and leaf scars. Through rain and moisture in the air, the spores are transferred to the fruit, where they settle in tiny injuries of the shell.
Camp rot can destroy the whole crop
Lager rot stretches from the outside an inside through the apple and makes it inedible
The treacherous here: The apples look healthy long after harvest, as the fungal spores are activated only with the fruit maturity during storage. The apple then begins to rot conically from outside to inside. They become brownish-red and muddy at two to three centimeters large fouling. The pulp of an affected apple tastes bitter. For this reason, the camp rot is also called "bitter rot". Even with storable varieties such as "Red Boskoop", "Cox Orange", "Pilot" or "Berlepsch", which visually have an intact shell and are free from pressure sores, a Gloeosporium infestation can not be permanently prevented. As the degree of maturity progresses, the risk of infection increases. Also fruits of old apple trees are to be more endangered than those of young trees. Since the fungal spores of infested apples can sometimes spread to the healthy, putrid specimens must be sorted out immediately.
Water apples hot
While the apples in conventional fruit growing are treated with fungicides before being stored, organic farming has proven to be a simple but very efficient method of reducing the rot in the hobby garden: the hot water treatment. The apples are dipped for two to three minutes in 50° C hot water. It is important that the temperature does not fall below 47 degrees, so you should check them with a thermometer and run hot water from the line if necessary.
With a hot bath you kill off most of the germs and spores on the apples
Then let the apples dry out for about eight hours and then store them in the cool, dark cellar. Attention! Not all apple varieties tolerate a hot water therapy. You get a brown bowl from it. So try out first with a few test-apples. To kill fungal spores and other pathogens from the previous year, you should also wipe the basement shelves and fruit boxes with a vinegar soaked cloth before storing.