Id-137: Apple Production: Best Management Practices

hroughout history, apples have played an important and

significant part in the diet of Americans. Fresh apples,

apple cider, and other apple products are still favorites of people

of all ages. Kentucky apple growers are able to provide flavor-

ful, fresh apples and apple products directly to the consumer.

New dietary recommendations that favor diets rich with fresh

produce have Americans eating more fresh fruits and vegetables

than the previous generation. There is also a push at the con-

sumer level to reduce pesticide use for all crops. Growers share

this concern and are finding ways of reducing pesticide use

while maintaining quality and managing pest and disease risks.

In the United States, food-borne illnesses associated with

fresh produce are on the rise. The safety of food is a concern

shared by producers, processors, retailers, and consumers. This

publication will outline the primary steps that can be taken at

the grower level to lessen the chances of food-borne illness

and reduce pesticide inputs. These are generally simple and

easily implemented, and often include cost-saving measures.

The benefit of added protection to the consumer makes these

steps both desired and necessary.

IPM/Pesticide Use

Apple growers must watch costs in order to sustain their

business. This is a fact of business for any entrepreneur. A ma-

jor expense for apple producers is that of pesticides and the

cost of application. However, a large number of insect, weed,

and disease pests threaten orchards throughout the season.

Because organic apple production is not feasible for commer-

cial orchards in Kentucky, chemical pesticides are needed to

produce high-quality fruit.

One way to manage pesticide costs is by adopting a pro-

gram known as IPM, or Integrated Pest Management. IPM helps

growers determine exactly when pesticide applications are

needed. Generally, apple IPM in Kentucky can reduce the num-

ber of pesticide applications by about one-third on average

when compared with a calendar-based program. IPM also en-

sures that pesticides are used effectively by timing sprays to

have the greatest impact. Research has determined threshold

levels for a number of pest species, and models have been de-

veloped to predict disease infection and insect emergence.

Weather monitoring plays a key role in disease forecasting.

Knowing when an infection will occur helps to determine when

sprays are needed. Kentucky apple growers use pheromone traps,

systematic tree sampling, and key weather factors to determine

the emergence of key pests and disease events.

When pesticides are applied, certain practices can help to

ensure that the product being sprayed does the job it was pur-

chased to do. Something as simple as calibrating equipment

periodically not only will ensure the proper rate of applica-

tion, but also can avoid over-application. Some types of prod-

ucts perform well when applied as low-volume concentrate

sprays, while others must be applied as higher-volume dilute

sprays. There are different nozzles for different spray patterns.

Choosing the correct one for the desired coverage will help to

ensure that the product actually gets to where it is needed.

Knowing the pest habits and how products perform also helps

when choosing nozzles and spray volumes. Water-sensitive pa-

per placed at different heights and positions in the trees can be

used to determine whether spray coverage is satisfactory.

TOTAL QUALITY ASSURANCE

Apple Production

BEST MANAGEMENT PRACTICES

Kerry Kirk, Extension Associate, Ric Bessin, Extension Entomologist, John Hartman, Extension Plant Pathologist,

Joe O’Leary, Extension Food Scientist, and John Strang, Extension Horticulturist

ID-137

Codling moth pheromone traps are used to determine the need for and

timing of sprays.

The water used in pesticide applications should be clean

and free from any microbial or chemical contaminants. Check-

ing the pH of the water is important, as this can affect the

effectiveness of a pesticide. The pH of the water should be

neutral to slightly acidic. Alkaline water can lead to the rapid

breakdown of spray materials. If the pH is too high, a buffering

agent can be added to the tank to adjust the pH to a more

desirable level. It is important to use only pesticides that are

labeled for the crop and pest needing control. Often the low-

est recommended rate will perform as effectively as the higher

rates, but at less expense.

Pesticide Resistance

Insects, disease organisms, and weeds may develop resistance

to commonly used pesticides. This means the chemical becomes

ineffective and another chemical must be found to control the

particular pest. Effective alternative chemicals are not always

available, so the main strategy to combat pest resistance is to

prevent the resistance from occurring in the first place. In fact,

one reason why IPM was developed was to fight pesticide re-

sistance that was occurring in cotton production systems.

Pesticides have different modes of action, or means of killing

the pests. Pesticides are divided into different classes depend-

ing on how they work. When a pesticide application is made,

only a portion of the pest population is killed. Some of the

surviving individuals may escape the application, but others

may be genetically more resistant to the chemical. Initially the

number of individuals with resistance is low. However, if the

same type of chemical is used continuously, the number of re-

sistant individuals may increase because they are not killed.

These surviving individuals multiply, and some of their off-

spring may also have the genes for resistance. Their numbers

grow, and at some point the population is said to have devel-

oped resistance to the particular chemical.

Insects and diseases are notorious for developing resistance.

This is due to several factors. Generally, less time is required to

develop resistance when a species has multiple generations per

year and lots of offspring in each generation and when pesti-

cides with the same mode of action are used repeatedly.

There are several practices that can help to delay or minimize

the development of pesticide resistance:

• Alternate chemicals with different modes of action. This

delays resistance development, as individuals resistant to

one mode of action are usually not resistant to another.

• Reduce the number of applications and treat only when

absolutely necessary as determined by IPM thresholds. This

helps by limiting repeated exposure to the same type of

chemical.

• Use labeled rates for pesticides and ensure proper coverage

in the orchard to delay the development of resistance.

Cultural Practices—Sanitation (Orchard Cleanup)

There are some very simple ways of reducing future pest prob-

lems in the orchard. Generally, good cultural practices help to

prevent the recurrence of pest problems and need to be used in

advance of a pest problem. After the occurrence of a pest prob-

lem, a grower needs to determine what cultural practices can be

used to reduce the chances of future problems and implement

those practices. Examples of good cultural practices include:

• Remove and destroy fruit mummies. These are a source of

fruit rot diseases.

• Chop fallen leaves finely with a flail mower to reduce scab

inoculum.

• Remove branches from the orchard after pruning or chop

them finely with a flail mower. These are sources of disease

organisms that may cause future infection if left to rot in or

close to the orchard.

• Remove, destroy, or bury piles of culled fruit, as these allow

for the development of fruit pests and diseases.

• Remove and destroy abandoned fruit trees near the orchard.

Cultural Practices—Resistant Varieties

Apple cultivars resistant to scab and other diseases are avail-

able. Where such cultivars fit into a grower’s planting and mar-

keting scheme, they could reduce fungicide use.

Microbial Contamination

Microbes that affect food safety have always been with us.

Changes in consumer habits, handling procedures, grower prac-

tices, and even in the microbe itself can contribute to an in-

crease or decrease in the number of cases of food-borne illness.

One such culprit is E. coli O157:H7. This is a new strain of a

very common bacterium. More virulent than its predecessor,

O157:H7 can cause problems where others would fail when

ingested by people. This is because fewer individual bacteria

are required for an illness to occur. Once started, the infection

is notably difficult to control and more life threatening than

that caused by other bacteria, even Salmonella. This bacterium

has been shown to survive more than 4 months in water troughs;

it can survive freezing and can readily survive in areas of low

oxygen such as soils, water, and manure. O157:H7 has been

found in the manure of cattle, deer, sheep, dogs, cats, horses,

goats, and birds. These animals show no symptoms, and there

is no way to tell if they carry the bacterium by looking at them.

Fruit can become contaminated with harmful bacteria when:

• Fruit fall to the ground.

• Fruit are contaminated with bird droppings.

• Manure washes or is blown onto fruit.

• Fruit are handled by workers with contaminated hands.

• Fruit come into contact with contaminated harvest equip-

ment.

• Fruit come into contact with contaminated water.

• Fruit are contaminated in storage due to rodent or other

animal activity.

Cultural Practices—Manure

Keeping harmful microbes off apples and out of apple cider

is a multi-step process. Microbes can find their way to the final

product in many ways, but there are also simple procedures to

lessen the chance that they will. Many harmful bacteria in

addition to O157:H7 can be found in animal manure. Even if

you do not treat your orchards with manure, that does not nec-

essarily mean you are free from concern. Manure stored near

orchards, fruit storage areas, production areas, or equipment

can be blown in on the wind, carried through runoff after rain

or irrigation, or find its way into creeks or ponds used for irri-

gation. If manure is applied to orchards, it should be aged or

well rotted and not fresh. Manure should not be applied to

perennial fruit crops after establishment. There should be a

minimum 60- to 90-day period between manure application

and harvest. Pets and livestock animals should not have access

to orchards or water areas such as creeks or ponds that are used

for irrigation. To the extent possible, wildlife should be ex-

cluded from these areas as well.

Equipment and Storage Facilities

Ladders, bins, refrigeration units, and other equipment

should be power washed and sanitized prior to use. This is to

ensure that any possible contamination via soil is removed. A

chlorine solution of 200 ppm (parts per million) or 1 table-

spoon of household bleach per gallon of water that is between

75° and 110°F can be used for sanitization. Cooler water re-

duces the pathogen-killing potential of chlorine. Keeping stor-

age bins in full sun allows UV radiation to kill harmful

organisms. Protect storage and enclosed work areas from pets,

rodents, and birds. Trucks that are used to carry produce should

be cleaned and not used to transport livestock or other ani-

mals.

Workers

Workers have the closest contact with the fruit, so it is im-

portant to safeguard against any produce contamination via the

workers. Simple measures, such as providing access to restroom

facilities, soap, single-use paper towels, and clean water at all

times, may be all that are required to ensure no transmission of

pathogens to the fruit. Instruct workers to wash their hands be-

fore and after eating, smoking, and using the restroom. Moni-

toring workers initially to ensure proper use of facilities may also

be required in some situations. Occasionally a worker may be-

come injured or ill. These workers should not be allowed to

handle fruit for obvious reasons. During harvest, workers should

be instructed not to carry or handle ladders by the rungs, as these

are contaminated with soil from work shoes. The rungs may be

painted a bright color as a reminder. Once bins are sanitized,

workers should be instructed not to stand in the bins, as this can

lead to soil/microbe produce contamination.

Harvest and Juicing

The practice of using fruit that have been picked up off the

ground should not be allowed in cider production because it

allows harmful microbes to enter the final product. Fruit that

has had contact with the soil should not be used nor should

fruit that has any severe bruising or other damage. It is not

recommended that drops be used for pasteurized cider, as drops

often have extremely high microbe populations, some of which

are not killed by flash pasteurization. The tank used for sorting

or culling apples should contain a 200-ppm chlorine solution,

which should be changed regularly to ensure its ability to kill

pathogens. Test strips can be purchased to test the chlorine

level in the water and determine the need for adjusting chlo-

rine. Apples should be rinsed and brushed prior to juicing.

Research with tomatoes and peppers shows that placing warm

produce in cold water can actually cause surface contaminants

to be drawn into the product. These microbes cannot be killed

with chlorine. The same holds true for apples. Keeping the

water used for dumping, washing, and rinsing 10°F warmer than

the produce not only helps to prevent this but also allows for

the chlorine to act more efficiently. If a final wash is used, this

water should be drinkable and should not have been recycled.

This water may be recycled into dump tanks. Cooling apples

quickly and keeping them refrigerated after harvest not only

allows them to be kept longer, but also slows the growth of any

harmful microbes present.

Cider Pasteurization

New regulatory requirements are in effect for cider produc-

ers. But cider pasteurization alone does not ensure that the

final product will be high quality and free from harmful mi-

crobes. Good manufacturing practices need to be followed

during the entire process to produce a high-quality product.

All of the equipment needs to be sanitized prior to use and

cleaned afterward. The only type of pasteurization that has been

approved for cider is flash pasteurization. This provides the

necessary 5-log reduction of the harmful bacteria. During the

pasteurization processing, producers need to monitor the equip-

ment to confirm that the cider is heated to the necessary tem-

peratures. It is important to cool and handle the cider properly

after pasteurization. Flash pasteurization reduces the level of

contamination at one point in the production process, and

producers need to ensure that the cider does not become con-

taminated after the pasteurization process.

An enclosed area is required for making cider, as this helps

keep any wind-borne contaminants out of the process and al-

lows for easier cleanup and protection of equipment. Cider con-

tainers need to be kept dust free and covered until used. After

the cider is produced, it should be chilled and stored below

40°F to inhibit spoilage.

In large operations, it is a good idea to label cider contain-

ers with a lot number in case a recall is ever needed. Labelling

may prevent having to recall an entire run, which can be very

costly with large operations. Assigning lot labels can also help

with record keeping.

After the juice is extracted, the pomace (juice extraction

waste) should be removed and not allowed to remain in the

facility overnight as this could be an attractant to rodents, in-

sects, etc.

Many of these practices may already be in use; others take

only minor adjustments to adopt. Keeping apples and apple

cider safe, as well as keeping down costs, makes good sense.

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Best Management Practices Checklist for Apple Producers

Pesticide Application Checklist:

Calibrate spray equipment annually.

Use proper pesticide rates according to the

label.

Use IPM guidelines to determine need for and

timing of pesticide sprays.

Use the correct volume of spray needed for

the pest/pesticide.

Select the appropriate nozzle to ensure proper

coverage.

Use water-sensitive paper to check spray cov-

erage.

Use clean water to dilute sprays.

Make sure spray water pH is neutral to slightly

acidic.

Resistance Management Checklist:

Alternate chemicals with different modes of

action to delay resistance.

Reduce the number of sprays and treat only

when necessary according to IPM thresholds.

Use labeled rates for pesticides and ensure

proper coverage in the orchard.

Cultural Pest Management Checklist:

Remove and destroy fruit mummies and

scabbed fruit.

Prune trees to provide good air circulation

and spray penetration.

Finely chop or remove fallen leaves and tree

prunings from the orchard.

Remove, destroy, or bury piles of culled fruit.

Remove and destroy abandoned fruit trees

near the orchard.

Manure Management Checklist:

Do not store manure near orchards.

Make sure any manure applied to orchards is

aged or well rotted.

Allow a minimum 60- to 90-day period be-

tween manure application and harvest.

Exclude pets, wild game, and grazing animals

from orchards and water areas used for irriga-

tion.

Harvesting Equipment Checklist:

Sanitize ladders, bins, refrigeration units,

trucks, and other equipment prior to use.

Store bins in full sun prior to harvest to allow

UV radiation to kill harmful organisms.

Exclude pets, rodents, and birds from storage

and enclosed work areas.

Do not transport livestock or other animals

on trucks that are used to carry produce.

Employee Checklist:

Provide access to restroom facilities, soap,

single-use paper towels, and clean water at

all times.

Instruct workers to wash hands before and

after eating, smoking, and using the restroom.

Monitor workers to ensure proper use of fa-

cilities.

Do not allow injured or ill workers to handle

fruit.

Instruct harvest workers not to carry or handle

ladders by the rungs.

Paint ladder rungs a bright color as a reminder.

Do not allow workers to stand in the bins.

Cider Checklist:

Do not use dropped fruit to make non-pas-

teurized cider.

Use only sound, high-quality fruit to make

cider.

After harvest, cool and refrigerate fruit.

Wash fruit in a 200-ppm chlorine bath prior to

juicing.

Wash and brush fruit before juicing.

Pasteurization checklist:

Sanitize all equipment prior to use and clean

it afterward.

Produce cider in an enclosed area to keep out

wind-borne contaminants.

Keep containers free from dust during stor-

age.

Chill and store cider below 40°F to help pro-

tect against spoilage.

Avoid cider contamination after pasteuriza-

tion.

Label containers with lot numbers and dates

to aid removal in case of recall.

Promptly remove juice-extraction waste from

the facility to avoid attracting rodents and

other pests.

An automated weather station is used to record

weather conditions and monitor disease and

insect development.