Apple storage is vulnerable to two main types of diseases: physiological and fungal, both of which can lead to fruit rot. Proper prevention of these issues is essential for maintaining the quality, shelf life, and market value of apples during long-term storage.
Physiological diseases often occur due to improper harvesting timing. For example, apple bitter pit, caused by calcium deficiency, can be prevented by dipping fruits in a 2–4% calcium chloride solution before storage. It's also important to avoid high storage temperatures, as they can worsen this condition. Another issue, tiger dermatosis, results from premature fruit maturity, and can be managed by soaking apples in a 500–1000 ppm lecithin solution and storing them at low temperatures. Pulp browning, on the other hand, is linked to cold storage, low oxygen levels, and high carbon dioxide concentration. To prevent this, it’s crucial to maintain proper temperature and gas levels—keeping oxygen between 2–4% and carbon dioxide at 3–5%.
Fungal diseases such as rosy-ring disease, anthracnose, penicillium, and mold are common and can spread quickly if not controlled. Before storage, select only healthy fruits to prevent pests from entering the storage area. Pre-harvest spraying with 50% carbendazim or 50% thiophanate-methyl diluted 800 times helps control these diseases. Post-harvest treatments include soaking fruits in a 500–1000 times dilution of the same fungicides, or using fresh-keeping agents like sec-butylamine. Maintaining lower storage temperatures and using modified atmosphere packaging (with increased CO₂ and reduced O₂) further reduces fungal growth.
For penicillium, sulfur can be used during the first two weeks of storage—100–200 grams per 10 cubic meters. Formalin disinfection (500 times dilution, 0.5 kg per 10 cubic meters) is also effective. Storing apples at 1–2°C and regularly removing infected fruits helps control the spread. Mold prevention requires keeping the storage temperature around 5°C.
Cottonseed cake, a byproduct of cotton processing, contains 30–40% crude protein and is a valuable feed for pigs. However, it also contains free gossypol, a toxic compound that can cause poisoning if consumed in large amounts over time. Therefore, detoxification is necessary before feeding.
To reduce toxicity, several methods can be used. The boiling method involves soaking crushed cottonseed cake in warm water for 8–12 hours, then boiling it for an hour after adding enough water to cover the cake. After cooling, it can be fed. The ferrous sulfate soaking method uses a 1% solution for 24 hours, with occasional stirring, and the cake can be fed directly after draining. The alkaline water method involves soaking in 2.5% plant ash, 5% lime water, or 5% baking soda for a day and night, followed by thorough rinsing with water three times.
Feeding guidelines recommend limiting intake: finishing pigs should not consume more than 400 grams daily, pregnant sows no more than 250 grams (and stop before and during the first half of pregnancy), and weaned piglets no more than 100 grams. A one-month break after one month of feeding is also advised.
Combining detoxified cottonseed cake with green feed improves its nutritional value. Green feeds are rich in vitamins, especially carotene and vitamin C, and have a laxative effect, helping to reduce toxicity and improve digestion and overall health.
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