DESCRIPTION OF PLATES. 



Plate I. Frontispiece. Apple scald. The upper figure shows a light-colored York 

 Imperial apple in March, 1903, with scald, which develops first and most 

 severely on the least mature side of the fruit. The lower figure shows a highly 

 colored York Imperial apple picked from the same tree at the time (October, 

 1902) when the upper specimen was picked. A trace of scald is shown on the 

 right-hand side of the apple, where the color is not so dark as elsewhere. 



Highly colored fruit is less susceptible to scald than fruit picked in an imma- 

 ture condition. 



Plate II. Tompkins King apples, February, 1903. This fruit was picked at two 

 degrees of maturity in September, 1902, from young, rapidly growing trees. The 

 upper specimen represents fruit that was highly colored but firm when picked; 

 the lower figure shows fruit one-half to two-thirds colored. The less mature 

 fruit kept in good condition a month longer than the highly colored apple. 

 These apples were overgrown — a condition likely to occur on young trees. 



From older trees, apples that are fully grown, highly colored, and firm when 

 picked have kept as well in all cases (and better in many) than immature and 

 undercolored fruit. The dark-colored York Imperial apples from older trees 

 represented by the lower figure in Plate I, frontispiece, have longer-keeping 

 qualities than the less mature fruit shown in the upper figure. 



Plate III. Methods of wrapping and packing apples. Fig. 1.— Apples unwrapped 

 and in tissue, parchment, and wax wrappers, in order from left to right. 



The wrapper retards the ripening of the fruit, preserves its bright color, checks 

 transpiration, lessens wilting, protects the apple from bruising, and prevents the 

 spread of fungous spores from decayed to perfect fruit. 



Fig. 2. — Well packed barrel of Esopus Spitzenburg apples removed from stor- 

 age in March, 1903. The fruit was properly packed in the orchard and repacking 

 was not needed when the fruit was sold. 



Fig. 3. — "Slack" packed barrel of Northern Spy apples removed from storage 

 in March, 1903. The fruit was not packed firmly in the orchard. It settled in 

 the barrel, leaving it "slack" when removed from storage. Barrels in this con- 

 dition need to be repacked. The fruit is easily bruised and it deteriorates more 

 quickly in the storage house and after removal when it is loosely packed. 



Plate IV. Baldwin apples from clay and from sandy soils, May 1, 1903. This fruit 

 was picked in the same orchard in October, 1902, and was stored soon after pick- 

 ing at a temperature of 32° F. The fruit from the heavy clay soil represented 

 by the upper figure was generally smaller and was much less highly colored. 

 Botli lots kept well throughout the storage season. The fruit from the sandy 

 laud represented in the lower figure was riper at the end of the storage season, 

 better in quality, and worth more to the dealer and to the consumer. 



Plate V. Scald on Rhode Island Greening apple. The cross section shows that the 

 scald is a surface trouble and does not extend into the flesh. 



Plate VI. Wagener apple. The upper figure represents the condition of the fruit 

 when removed from storage in February, 1903, it having been picked in October, 

 1902, and stored at a temperature of 32° F. There was no scald on the apples 

 when removed. Forty-eight hours later, after the fruit had been in a tempera- 

 ture of 70° F., the light-colored portion of the apples was badly scalded, as 

 shown in the lower figure. 



Late in the storage season the fruit is more susceptible to scald, and a high 

 temperature when the fruit is removed from the».storage house may develop it 

 quickly. 



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