5<)6 REPORT OF OFFICK OF KXPKRIMKNT STATIONS. 



Tlic New 1 laiiipsliii'c Station" ('Xjx'riiuciits show that wlicn aj)))l('S 

 arc U('j)t ill stoj"a<jfO ccrtaiii clicinical clianjics take j)la('«' wliicli arc 

 iiiilcpciulciit of decay and wliidi rcsidt in the o\»'iii|)c condition recog- 

 nized l»y mealy l)idi) and lack of thiNor. '' Low tcnipcratui'cs hinder 

 the chemical chanu'cs while \n^\\ tempeialurcs hasten them. Apjjles 

 intended for cold storacfc should he candidly handled and placed in 

 the storehouse as soon as possible after })ickin<^."" For hest I'esidts in 

 the. cold storajji-e for apples a constant t('ni])erature as near freezing 

 point as possible is jjeneially n^coniinended. 



'i'he conclusions of (J. II. i'owcdl and S. II. Fulton, of this Depart- 

 ment, who made veiy extensive studies on the cold storage of apples, 

 are in part as follows:* 



An apple usually sliniiM lie fully grown an«l highly cnluicd when picked, to give 

 it the best keeping and coiimicrcial (|ualities. When liarvcsteil in that condition it 

 is less liable to scald, of better (piality, more attractive in appearance, an<l is worth 

 more money than wlaii it is picked in greener (-(mdition. An excej)tioii to the state- 

 ment appears to exist in the case of certain varieties when borne on rapidly growing 

 vdiiiig trees. Such fruit is likely to be overgrown, and under these conditions the 

 apples may need picking before they reach their liighest color and full development. 



Uniform color may be secured by pruning to let the sunlight into the tree, by 

 cultural conditions that check the gnjwth of the tree early in the fall, and by pick- 

 ing over the trees several times, taking the apples in each jncking that have attained 

 the desired degree of color and size. 



Apples should be stored as quickly as possible after picking. The fruit ripens 

 rapidly after it is picked, especially if the weather is hot. The ripening which takes 

 place between the time of picking and storage shortens the life of the fruit in the 

 storage house. The fruit rots multiply rapidly if storage is delaj'cd and the fruit 

 becomes heated. If the weather is cool enough to prevent after ripening, a delay in 

 the storage of the fruit may not be injurious to its keeping quality. A temperature 

 of 81° to 32° F. retards the ripening i>rf)cesses mf)re than a higher temperature. This 

 temperature favors the fruit in other respects. .\ fruit wrajiper retards the ripen- 

 ing of the fruit ; it ]>reserves its l)right color, checks transpiration and lessens wilting, 

 protects the api)le from bruising, and prevents the sj)read of fungus spores from 

 decayed to perfect fruit. In conniiercial practice the use of the wrapper may be 

 ailvi.'^able on the finest grades of fruit that are jilaced on the market in small 

 packages. 



Ai)i)les that are to be stored for any length of time should be placed in closed pack- 

 ages. Fruit in ventilated i)ackages is likely to be injuied by wilting. Delicate fruit 

 and fruit on which the ripening processes need to be quickly checked should be 

 stored in the smallest practicable commercial package. The fruit cools more rapidlj'^ 

 in small packages. Apples should be in a firm condition when taken from storage, 

 and kei)t in a low temperature after removal. A high temperature hastens decom- 

 position and develops scald. The best fruit keeps best in storage. When the crop 

 is light it may pay to store fruit of inferior grade, but in this case the grades should 

 be established when the fruit is picked. The bruising of the fruit leads to premature 

 decay. 



The scald is probably caused by a ferment or enzym which works most rapidly in 

 a high temijerature. * * * From the practical standpoint the scald may be pre- 



aNew Hampshire Sta. Bui. 93. 



&U. S. Dept. Agr., Bureau of Plant Industry Bui. 48. 



