APPLE SCALD. 

 Scald on immediate- and delayed-stored apples in February, 190$. 



31 



INFLUENCE OF A FRUIT WRAPPEK ON SCALD. 



The influence of the various fruit wrappers mentioned has been 

 studied in connection with the scald. Sometimes the wrappers retard 

 it to a slight degree, but often the trouble is as severe or more severe 

 in the wrapped fruit. Whenever the wrapper has been effective in 

 retarding the scald the wax or paraffin paper was most useful. 



The following table gives a comparison between wrapped and 

 unwrapped fruit; and emphasizes the fact that for commercial pur- 

 poses the wrapper should not be looked upon as an effective means of 

 preventing the trouble. The records of each variety are based on 8 

 to 32 bushels of fruit, one-half of which was wrapped. 



Sea/tl an wrapped and unwrapped fruit. 



VARIETIES MOST SUSCEPTIBLE TO SCALD. 



All varieties are not equally susceptible to scald, and there appears 

 to he a wide difference in the amount developed in the same variety 

 grown in different parts of the country. While the light-colored por- 

 tion of an apple is more susceptible than the more highly-colored 

 part, it does not follow that green Or yellow varieties are more sus- 

 ceptible than red ones. Of the important commercial soils used in 

 the investigations of the Department of Agriculture, the varieties 

 named in the subjoined list have proved most susceptible. The season 

 when the scald is most likely to appear is given with each kind, though 

 there may lie a wide variation from year to year. The time of the 



