Facts for Fancy Fruit 98-11  
August 12, 1998

Crop Conditions: Fall raspberries are being harvested across the state. Blueberry and peach harvests are 
winding down to late season cultivars. Summer apples are being harvested, especially in the south and 
central areas. Early grape cultivars, mostly table grapes and early winegrapes, are being harvested in 
southern areas. The season is still running about 10 days ahead of normal. 

Weather Notes:   The medium range outlook (6-10 days) calls for normal temperature and 
precipitation. The 30 day outlook (August) calls for normal temperature and precipitation, and the 90 
day outlook (Aug. - Oct.) calls for below normal temperature and normal precipitation.
	July Weather Review:  July ended up as the 17th wettest in the last 104 years with several very 
intense point thunderstorms dropping large amounts of precipitation on localized areas. Peru received 
6-7 inches of rainfall in one episode, Bluffton received 9-10 inches in one episode and Columbus 
received 7-8 inches in one episode. Temperatures for the month were near normal with the statewide 
average being slightly less than 1 degree below normal.
	Over the period of July 25-Aug. 7 the bullseye pattern continued with Marion receiving over 7 
inches of rainfall in one evening. Temperatures during this period averaged 1 - 2 degrees below 
normal across the state. Why the localized intense rainfall events? Ken Scheeringa has identified 3 
potential explanations. 1) Systems move very slowly across Indiana in the summer and this summer 
has been no exception. Since we are not in the main jet stream in the summer systems typically sit 
over the state for a longer period of time then they do in other seasons. 2)  Entrainment: As storms 
get started the system brings in moisture from surrounding areas to feed on enhancing the rainfall 
potential in an event.  During the recent events in Indiana there has been plenty of available moisture. 
3)  Looking at past weather records as El Nino dies heavy, intense rainfalls have tended to happen. We 
can assume, therefore, that these heavy, intense rainfalls may be part of the transition to La Nina. 
Rainfall graphics for previous years can be found on the web at the Midwestern Climate Center page:  
<http://mcc.sws.uiuc.edu/>  A couple of specific years to look at are 1958 and 1973 under the El 
Nino Information link.  From these two graphics we see similar patterns to what Indiana has 
experienced in 1998. by Ken Scheeringa from the Purdue Crop and Weather Meeting, August 7, 1998.

Warning labels on cider:  ItÕs official.  Cider made this year MUST have warning labels, unless you 
pasteurize.  The FDA has issued itÕs final rule, which is a 54 page document that addresses the 
comments  which were submitted in response to the proposed rule.  Very few substantive changes 
have been made.  The following is my attempt to boil it down to address many of the common 
questions and concerns you may have.

Who must use warning labels?
	The rule on warning labels applies to everyone who sells cider regardless of the amount.
There is some confusion surrounding the exemption if you produce less than 40,000 gallons per year.  
This exemption only applies to the proposed HACCP rule but not the rule regarding warning labels.  
You do not have to apply warning labels if you have a HACCP plan which results in a 5-log (100,000 
time reduction) in pathogens.  At the moment, pasteurization is the only way we know of to achieve 
this.
	If you are not selling cider directly to the public, but to another manufacturer to be used in 
the production of another product, warning labels are not required, however the fact that the cider is 
not pasteurized must be stated in documents accompanying the cider.  The FDA wording is Ò...juice 
that is not for distribution to retail consumers in the form shipped and that is for use solely in the 
manufacture of other foods or that is to be processed, labeled, or repacked at a site other than 
originally processed, is exempt from the warning statement requirement, provided that for juice that 
has not been processed in the manner described [pasteurized] the lack of such processing is disclosed 
in documents accompanying the juice, in accordance with the practice of the trade.Ó Unpackaged 
cider sold for immediate consumption (eg, at a cider bar) does not require a warning label.

What does the warning label have to say?
ÒWARNING: This product has not been pasteurized and, therefore, may contain harmful 
bacteria that can cause serious illness in children, the elderly, and persons with weakened immune 
systems.Ó
	The word ÒpasteurizedÓ was chosen because the FDA felt that it was something that the public 
could relate to and understand, even though in the future technologies other than heat pasteurization 
may be used to achieve the 5-log reduction in pathogens.

Does the warning label have to be on the jug itself?
In the future, yes, the warning label will need to be on the jug.  But, for this year only, the 
warning label may be in the form of a sign on the display case where the cider is sold.  In the FDAÕs 
words,  Ò...the provision in the juice labeling proposal that the warning statement requirement may be 
met, in the short term, by labeling (i.e., a sign or placard that is displayed at the point of sale) rather 
than by application of the warning statement to the product label...Ó   When signs or placards are 
used, the type size should be not less than one forth inch in height.

How large do warning labels need to be?
If you are going to place warning labels on jugs this year (see the above comment), they must 
appear on the principal display panel or the information panel on the cider container.  Ò...the act 
requires that mandatory label information be prominently placed on the label with such 
conspicuousness (compared with other words, statements, designs or devices in the labeling) as to 
render it likely to be read and understood by the ordinary individual under customary conditions of 
use.Ó  The word WARNING is to be in bold type and the warning statement should be set off in a 
box by the use of hairlines.

If cider is pasteurized, does it have to be stated on the label?
Again, from the FDA, Òthe agency is not requiring that the term ÒpasteurizedÓ or any similar 
term, i.e., heat treated, appear on the label of juice that has been pasteurized. The agency advises that 
labeling a pasteurized juice product as ÒfreshÓ is a misbranding violation under section 403 of the act.  
Such products are subject to regulatory enforcement action.Ó

If cider is to be sold through a supermarket or other retailer, who bears the responsibility for 
correct labeling?
ÒUnder the applicable law, regulations, and agency policy, the firm that is identified as the 
manufacturer or distributor on the product label bears the principal responsibility to ensure that the 
product meets all applicable legal requirements, including labeling. However, retailers and wholesalers 
also have legal responsibility to ensure that products they sell are properly labeled.Ó

If someone becomes sick from my cider and I have labeled it, can I still be held liable?
IÕm no lawyer, but think about the tobacco companies.  They have warning labels on their 
products, but that does not seem to have helped them too much in the courts recently. 

WhatÕs the deal with HACCP?
	The FDAÕs final rules regarding HACCP are not yet final and will not be in place for the 
coming cider season.  The way it looks now is that cider makers who produce less than 40,000 gallons 
per year will be exempt from the HACCP rule.  This will mean that warning labels will need to be 
used.  If you produce more than 40,000 gallons per year, it seems likely that a HACCP plan that 
achieves a 5-log reduction in pathogens is on the way.  We expect the final rule from the FDA in the 
next few months, but this wonÕt impact you for this season, and you may have a couple of years to 
comply with the rule.
	If you have other questions or concerns about the new rules for cider for this season, call or 
email Peter Hirst.

Apple Summer Rot diseases:   Black rot and White rot (also known as bot rot) are two common fungal 
diseases that can cause significant fruit losses as fruit begins to ripen.  Both diseases are also capable of 
infecting woody tissue causing stem and/or trunk cankers. The stem canker phase of black rot is very 
common in northern Indiana. It becomes established on almost any dead wood within the tree and is 
especially prevalent on shoots killed during the previous season by fire blight. Like black rot, white rot 
is generally considered to be a weak parasite, gaining entry into woody tissues where indiscriminate 
pruning cuts or wounds are made. 
	Branches which show bright yellow leaves that eventually turn brown and die are likely 
candidates for having black rot or white rot cankers. All such yellow "flags" should be pruned out 
completely several inches below any signs of obvious cankering or discolored wood as soon as they 
appear. Removing dead wood, mummies and cankers from the trees is critical in the management of 
these diseases. Current-season prunings should be removed from the orchard or chopped with a flail 
mower. Prunings piled on the orchard perimeter (let alone within the orchard!!) can serve as important 
disease sources...both this year and next! Act now to get rid of such sources. -Pecknold

Apple Scab:  Severe apple scab infection is being reported from many areas of the state. This means 
that susceptible, unsprayed apples and crabapples will be producing mass quantities of secondary 
"summer" spores throughout the summer anytime conditions favorable for apple scab occur. We 
advise all commercial growers, especially those located near abandoned, unsprayed orchards or 
wooded areas, to be especially diligent this year in maintaining a regular spray schedule for scab. Do 
not become lax with your scab sprays, even if your orchard is free of scab... the idea is to keep it that 
way. -Pecknold

Grape Harvest Parameters:  Grape harvest is getting started, especially in the southern part of the 
state. Early cultivars such as Foch, Aurore, and Leon Millot are being harvested. Grape harvest appears 
to be about 10 days ahead of normal this season. That could be a problem for vineyards in the 
southern half of the state where high temperatures during ripening may lead to high pH, low TA, and 
poor flavor development, especially on the early ripening cultivars. The recent slow moving low 
pressure system has caused several days of rain over much of the state. This could lead to significant 
fruit rot problems, though no problems have been reported at this time. Bird damage has been a 
problem in some areas.
	As harvest nears, sampling should be done at least twice weekly to track the progress of fruit 
ripening. If you plan to sell to a winery, keep them updated on fruit composition and let them help 
make harvest decisions based on their needs. During harvest, protect fruit quality by picking early in 
the day while the fruit is cool, handling the fruit carefully to avoid cracked berries, juice leakage, and 
potential spoilage, and keeping the fruit cool by moving containers out of the vineyard quickly and 
placing them in shade or cold storage. Minimize the time between harvest and crush as much as 
possible. 
	Growers should be sampling their vineyards twice weekly and analyzing fruit composition 
(sugar, acidity, and pH) to determine harvest date. As fruit ripen sugar concentration increases, 
titratable acidity decreases, and pH increases. Flavor also develops as the ripening process occurs. It is 
very important to pick grapes at their peak ripeness level because grapes do not continue to ripen after 
they are harvested. The level of ripeness desired at harvest depends on the style of wine to be made. 
For light, fruity style wines, grapes are usually harvested before they are fully ripe. This is especially 
true with strong flavored American varieties such as Concord and Niagara, and some of the French-
American hybrids such as Cayuga White. When grapes are harvested before full ripeness sugar may 
have to be added to the must before fermentation, but the results are a lighter, fruitier wine without 
an overpowering ÔfoxyÕ flavor. For heavier, full-bodied wines, fruit is usually allowed to fully ripen 
before harvest to develop full flavor. Fully ripe grapes should have 20 to 24 % soluble solids (sugars), 
7 to 9 grams/L titratable acidity, and a juice pH of 3.1 to 3.5.  To accurately measure these 
parameters growers need a refractometer, pH meter, and burette with 0.1 N NaOH.  
	Soluble solids is the easiest parameter to measure, but is not the best indicator of optimum 
fruit ripeness. Instead, a balance of soluble solids, titratable acidity, and juice pH should be 
considered. Of the three parameters, juice pH is perhaps the most important. High juice pH can be a 
problem in warm growing seasons, and with certain varieties, and causes many problems for the 
winemaker. Several wine quality attributes are adversely affected by high pH including color, protein 
and tartrate stability, oxidative rate, metal complexing, ability to clarify, biological stability, and 
sensory attributes. Since pH cannot be adjusted in the winery as easily as titratable acidity or sugar 
content, it is best to harvest fruit within the desired pH range. Most winemakers prefer white 
winegrapes with a juice pH of about 3.1-3.2 with a maximum of 3.4, and red winegrapes with a pH of 
3.3-3.4 with a maximum of 3.5.  
	If warm temperatures occur during harvest this season, fruit may ripen quickly, leading to low 
titratable acidity, and high juice pH. Growers will want to work closely with the winemakers to 
determine when to harvest.  -Bordelon

Managing 1998 Apple Harvest: Source: Dr. Dave Ferree, Fruit Specialist, OARDC from Ohio Fruit 
ICM News, Volume 2, Issue 22, August 6, 1998
	Harvest based on peaches and early apples is 10-14 days early this year.  One of the tools to 
help manage harvest is the chemical Retain.  This material has consistently given greater preharvest 
drop control than other available materials and often improves firmness.  To achieve the greatest 
effect, it must be applied one month prior to expected first harvest.  As an example, the normal 
harvest date of Delicious at Wooster is October 1, and with the earliness this year, it would be 
September 15.  Thus, Retain needs to be applied by mid-August to be most effective.  For Gala in 
northern Ohio, Retain would need to be applied the first week of August.  Retain is useful for its drop 
control and also as a help in managing harvest of a cultivar that you have more planted than you can 
harvest at the proper time.  In this latter case, part of the cultivar can be sprayed and harvested later 
with maintenance of good fruit quality.
	Do everything possible to avoid losing quality during harvest.  For example, supervise pickers 
to avoid bruising.  Make sure ruts in the road from the orchard to the storage are filled so fruit in the 
bin is not bruised in transport.  Attempt to cool fruit as quickly as possible to retain firmness and 
quality.  

Fall Herbicide Applications for Strawberries:  From Illinois Fruit and Vegetable News Vol. 4 No. 18 
by John Masiunas
	A number of herbicides can be used on strawberries during late summer and fall to prevent 
weed germination, kill emerged weeds, and provide residue control until the following spring. The 
key set of weeds you need to control during this period are fall germinating winter annuals such as 
chickweed and shepherds purse. You may also need to control wheat, oats, or rye that come from 
seed in the straw mulch that you apply for winter protection. 
	Devrinol (napropamide) is a preemergence herbicide. It can inhibit rooting of daughter plants. 
Thus Devrinol should be applied after early forming daughter plants have rooted. Late forming (after 
late August) daughter plants do not contribute to yield and Devrinol can be applied before these 
plants root. Devrinol must be applied before winter annuals and small grains emerge. Devrinol 
provides excellent control of small grains and some winter annuals such as chickweed. Devrinol must 
be moved into the soil by cultivation or water after application. 
	Sinbar (terbacil) is primarily a preemergent herbicide but it has some postemergence activity 
against small susceptible weeds. Fall applications of Sinbar should only be applied after the 
strawberries are completely dominant. If Sinbar is applied to actively growing strawberries, injury can 
occur. Cultivars differ in tolerance to Sinbar. In general , less vigorous cultivars have greater injury. 
Applications are most effective when applied to the soil and activated by rainfall or irrigation. Sinbar 
provides excellent control of many winter annual weeds. Fall applications of both Devrinol and Sinbar 
will persist to the following spring. 
	Poast (sethoxydim) is a postemergent, grass active herbicide. The grasses must be actively 
growing. Thus Poast should be applied in late summer or early fall before plants become dormant. 
Also make sure that you scout your fields to determine which grass weeds are present. Summer annual 
grasses, such as foxtails and crabgrass, will be killed by fall frosts, and do not require Poast 
applications for control. Poast is more effective against annual than perennial grasses. Poast can be 
used in the fall to suppress perennial grasses such as quackgrass; control early emerging small grains, 
and kill winter annual grasses such as wild oats and downy brome. Poast must be applied with a crop 
oil. 
	A systemic, postemergence broadleaf herbicide, 2,4-D, can be applied when strawberries are 
dormant to control some winter annuals. 2,4-D provides good control of many mustards, 
shepherdspurse, but is not very effective against chickweed. The herbicide should be applied to 
actively growing weeds. Be careful of 2,4-D drift causing injury to non-target plants. 
	Gramoxone Extra (paraquat) can be applied as a directed spray between strawberry rows, 
using shields to prevent contact with strawberry plants. Gramoxone is a nonselective herbicide, so it 
will kill or severely injure strawberries it contacts. Gramoxone is a restricted use pesticide and is 
extremely toxic to animals including humans. It provides excellent control of annual grass and 
broadleaf weeds. Gramoxone does not extensively translocate in plants so it does not control perennial 
weeds. Weeds should be actively growing when Gramoxone is applied. 
	In conclusion there are a number of herbicide options that can be used on strawberries during 
the fall. Select herbicides that will control problem winter annuals and small grains. Herbicides such as 
Devrinol and Sinbar can provide residue weed control until spring. John Masiunas (217-244-4469; 
masiunas@uiuc.edu)

Raspberry Anthracnose:  The plant disease clinic is receiving numerous raspberry samples with severe 
anthracnose infection. The most disturbing overall symptom at this time is the failure of fruit to ripen; 
fruit remain small, hard and discolored due to the extensive girdling of canes and pedicels. The 
fungus overwinters on both living and dead plant tissues; therefore, old fruiting canes and infected 
primocanes should be removed from plantings after harvest and destroyed. This greatly reduces the 
amount of disease that survives within the planting. ALSO, if anthracnose is severe, do not forget the 
liquid lime sulfur application next spring. See ID-169, "1998 Indiana Commercial Small Fruit & 
Grape Spray Guide", for further information. -Pecknold

Beyond Corn and Beans... Alternative Farming Workshop: Sullivan County Cooperative Extension 
Service and Sullivan County Farm Bureau, Inc. are teaming up to sponsor ÒBeyond Corn and Beans... 
Alternative Farming WorkshopÓ at the Sullivan County Fairgrounds in Sullivan, IN from 8:30 A.M. 
to 5:00 P.M. on Saturday, September 12. The workshop will provide various sessions for landowners 
on possibilities of how to use land for profit besides traditional crops. Topics include: harvesting wild 
mushrooms, growing mushrooms, hydroponics, herbs, grapes and berries, aquaculture, ginseng, 
goldenseal, bees and honey, gamebirds, alpacas, etc. Contact Shenna Reynolds at 812-268-4332 for 
more information. 

Questions and Answers:  Growers often have questions about articles that appear in this newsletter, or 
topics we donÕt cover. If you have a question or a topic you would like to see discussed, send it to one 
of us by mail or email and weÕll be happy to do an article for the next issue of the newsletter.

Subscribing Electronically:  To subscribe (or unsubscribe) to Facts for Fancy Fruit, send a message to 
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Coming Meetings:

August 19 - Ohio Grape and Wine Day. OARDC Grape Research Branch, Kingsville, Ohio. 1:00 
PM to 5:00 PM (EDT). More information at 440-224-0273.

Sept. 12 - Beyond Corn and Beans... Alternative Farming Workshop. Sullivan County Fairgrounds, 
Sullivan, IN. 8:30 A.M. to 5:00 P.M. Contact Shenna Reynolds, 812-268-4332.

Sept. 13 - Ohio Valley Harvest Festival, Noon to 6:00 P.M., Riverfront Plaza/Belvedere, Louisville, 
KY. Contact Roy Ballard, Floyd Co. Extension, 8121/948-5470

October 2-3 - Horticulture and Landscape Architecture Reunion and Open House.  
Registration deadline: 9/1/98.  Contact the Purdue Ag Alumni Association at 
494-8593 for more information.

Bruce Bordelon, 1165 Dept. of Horticulture, Purdue University, West Lafayette,
IN 47907-1165, 765/494-1301, e-mail: bordelon@hort.purdue.edu

Peter Hirst, 1165 Dept. of Horticulture, Purdue University, West Lafayette, IN
47907-1165, 765/494-1323, e-mail: hirst@hort.purdue.edu

Paul Pecknold, 1155 Dept. of Botany & Plant Path., Purdue University, West
Lafayette, IN 47907-1155, 765/494-4628, e-mail: Pecknold@btny.purdue.edu

Rick Foster, 1158 Dept. of Entomology, Purdue University, West Lafayette, IN
47907-1158, 765/494-9572, e-mail: Rick_Foster@entm.purdue.edu


Disclaimer:  Reference to products in this publication is not an endorsement to the exclusion of others 
which may be similar.  Any person using products listed in this newsletter assumes full responsibility 
for their use in accordance with current label directions of the manufacturer.