COLD STORAGE INVESTIGATIONS 



139 



The following table will show the rate of cooling of apples in 

 cold storage in another experiment testing the effect of freezing tem- 

 peratures: 



*Thermometers had been removed from apples so that no read- 

 ing was possible. 



** Outside apple at the core and temperature of the room w^as 

 19 degrees. 



This fruit showed no effect of these low temperatures when 

 thawed out at temperatures below the freezing temperature of water. 

 Where thawed out gradually and at low temperatures, comparatively, 

 there is little doubt but that apples will stand many degrees of freez- 

 ing. 



When apples are frozen on the trees they should not be picked 

 or handled in any way until they are entirely thawed out. If they 

 thaw slowly on the trees but little loss if any will result. Should the 

 sun come out hot, total loss is almost certain. If picked when frozen 

 hnger marks are easily visible as are also aU bruises from the box or 

 handling. These latter cause decay as will any bruise. They com- 

 pletely ruin the appearance of the fruit for sale. 



Cellar vs. Cold Storage. 



With cellars properly built to facilitate a complete change of air 

 on cold nights in the early fall, it w^ould seem that certain varieties of 

 apples might be kept to advantage at a less cost than in cold storage. 

 Such varieties as Winesap and Mammoth Black Twig and similar 

 varieties w^hich scald badly in cold storage, can probably be kept to 

 better advantage iii such cellars. One great difficulty with cellar 

 storage is that the fruit shrivels badly. This can be overcome in part 

 by regulating the relative humidity in the cellar or cave. For early 

 consumption varieties like Jonathan and Grimes Golden can also be 

 kept in these cellars. 



Another advantage of the cellar properly built is that it offers 

 storage space for fruit removed from cold storage after the warm 

 days of fall are passed. By paying two months storage fruit may then 

 he removed with but little loss in keeping qualities to the cellar, 

 which by that time should be cooled to a sufficiently low temperature. 

 But for the long storage season, greatly for extending the marketing 

 period, cold storage is necessary with most varieties of apples. 



