No. 1, July, 1920] PHYSIOLOGY 243 



almost completely, the same percentage <»f saccharose or mannite bu1 partially inhibits, and 



si arch has no effect. —A. A'. Davis. 



L615. Yoi wo, II. ( !, Seed disinfection for pure culture work. Ann. M issouri Bol , ' lard. 

 6:117 158. 1919.- Seeds of various vegetables and cereals wen- disinfected wit li calcium 

 hypochlorite, formalin, and mercuric chloride, after preliminary treatment with water, 70 

 per cent alcohol, or hydrogen peroxide, for various periods of treatment. The results indicate 

 the need of choosing a specific disinfeotant and method of treatment for the kind of leed 

 to be sterilized. — S. M. Zeller, 



ELECTRICITY AND MECHANICAL AGENTS 



1616. Mercier, C. A. The electrification of seeds. Sci. Amer. 120:11-' 143. fig. 

 L919. See Bot. Absts. I, Entry 104. 



"PHYSIOLOGICAL" DISEASES 



1617. Brooks, Charles, J. S. Cooley, and D. F. Fisher. Nature and control of apple 

 scald. Jour. Agric. Res. 18: 211-240. 1919. — Scald is typically a skin disease of the apple in 

 storage. Only 5 or surface layers of cells are affected, except under long continued unfavor- 

 able conditions, when the tissue may become dead, brown, and rot-like to a depth of 1 cm. or 

 even to the core. Well-colored red fruit is practically immune to scald. Losses from scald 

 are greater than from all other transportation and storage diseases of the apple and in addition 

 the trouble introduces uncertainty and misunderstanding in marketing. — The humidity of the 

 storage house does not play a part in the development of scald nor does reduced or increased 

 supply of oxygen, nor ozonated air. Carbon dioxid accumulation does not increase scald and 

 prestorage treatment with this gas for 2 to 6 days reduces the amount of scald development 

 later. — Scald has been produced artificially by subjecting fruits to vapors of ethyl acetate, 

 arayl acetate, and methyl butyrate. — Various esters are formed in the ripening fruit and circu- 

 lation of air helps to remove these promptly. A large number of fats and oils, which are 

 known to absorb these esters, were tested by impregnating the wrapping paper with them. 

 Many of such treatments proved effective in eliminating or greatly reducing scald. Previously 

 unexplained thermal relations of scald are attributed to greater chemical activity at higher 

 temperatures. — In general, mature fruit scalds less than immature, but fruit just changing 

 from green to yellow scalds worse than either. — Scald is worse on fruit trees receiving heavy 

 irrigation than on those receiving light. — Stirring of storage air is more important than its 

 renewal in preventing scald. Boxed apples exposed to a continuous air current of 0.88 mile 

 per hour have been practically free from scald while similar apples that did not receive the 

 constant fanning became badly scalded. — Apples in ventilated barrels developed less than 

 one-third as much scald as those in commercial barrels when both were held in a storage 

 room that received occasional ventilation; but where the storage room received little or no 

 ventilation the ventilated barrels showed little decrease in the amount of scald. — D. Reddick. 



MISCELLANEOUS 



1618. Anonymous. Botrytis. Kew Bull. Misc. Inf. [London] 1919:93. 1919. 



1619. Anonymous. The dendrograph. Sci. Amer. 120:365. 1919.— See Bot. Absts. 4, 

 Entry 392. 



1620. Arisz, W. H. De structuur van het melksapvaatstelsel bij Hevea. [The structure 

 of the lacticiferous vessel system of Hevea.] Arch. Rubbercult. Nederlandsch-Indie 3: 139- 

 155. 1919.— See Bot. Absts.3, Entry 2410. 



1621. Barthel, Chr. Forsok med Dr. A. Kuhns U-culturer. [Tests of Dr. A. Kiihns' 

 TJ-cultures.] K. Landbr. Akad. Handl. och Tidskr. 1919:85-95. 1919.— See Bot. Absts. 4, 

 Entry 1641. 



