Page 24 



BETTER FRUIT 



December, 1920 



matter is now up for a reconsideration by the 

 railroads enlering Florida. 



The tenth Indiana apple show was held at 

 Indianapolis, November 15, with what is said 

 to be the largest and best fruit exhibit ever 

 held in the central West. There were displays 

 from marly every state in the middle region, 

 and the leading orchard men were united in 

 putting forth a great effort to bring a closer 

 cooperation among the fruit growers of this 

 section. The crowning feature which held the 

 center of interest, and attracted the growers 

 was the prize of $300 offered for the best bar- 

 rel of Stark's Delicious. A prize of $250 was 

 offered for the best box of this variety, and $50 

 for the best plate. The exhibits of this brand 

 were exceptional, and the competition for the 

 prize money was very keen. In addition to the 

 apple displays a full line of spraying machin- 

 ery and materials, pruning tools, ladders and 

 other orchard equipment were shown. 



Cannery Notes 



The formation of a five-million dollar cor- 

 poration for the manufacture of machinery for 

 canners and dried fruit packers is announced 

 by the Berger and Carter Company interests 

 of San Francisco. The new company will be 



known as the Berger, Fleming and Brown Co., 

 and will have its main offices and factories 

 at San Jose. 



The new corporation absorbs the following 

 companies: B. & C. Machinery Co., Hayward, 

 California, manufacturers of fruit and vege- 

 table canning machinery ; Smith Manufactur- 

 ing Company, San Jose, California, manufac- 

 turers of machinery and equipment for pack- 

 ers of dried fruit; Wonder Dehydrator Compa- 

 ny, San Francisco, California, manufacturers 

 of "Wonder" Portable and Custom Dehydra- 

 tors operating under the Hammond Process 

 Patents; Natinoal Axle Corporation, San Jose, 

 California, manufacturers of auto truck axles. 

 The factory equipment of the B. & C. Machin- 

 ery Co. will be moved to the plant of the 

 Smith Manufacturing Company, while a new 

 unit to be added to the 'National Axle Corpora- 

 tion plant will take care of the building of de- 

 hydrators. 



The officers of the Berger, Fleming and 

 Brown Co. are Otto A. Berger, chairman of the 

 board of directors, W. W. Fleming, president 

 and general manager, and E. W. Brown, vice- 

 president and treasurer. Otto A. Berger is 

 president and chairman of the board of direc- 

 tors of the Berger and Carter Company, San 

 Francisco, W. W. Fleming, vice-president and 

 secretary and E. W. Brown, treasurer. 



Apple Scald— Its Cause and Prevention 



Delivered Before the International Apple Shippers' Convention by Charles Brooks 



WE HAVE been trying to find out 

 more about apple scald, why it 

 occurs and how it can be prevented. 

 One of the things that makes the disease 

 puzzling is that cause and effect are 

 often so far removed that it is easy 

 to overlook the connection. Scald 

 makes its most rapid development just 

 after the apples are brought out of 

 storage and it would be natural to con- 

 clude that the shock resulting from the 

 sudden change of temperature is re- 

 sponsible for the trouble. But instead 

 of being traceable to any such near at 

 hand condition the cause runs much 

 further back in the life of the apple; 

 back to the operation of the storage 

 house, to the condition of transporta- 

 tion, to the methods used in the pack- 

 ing house, the kind of package, the 

 time of picking and even to orchard and 

 weather conditions. 



These different factors are not 

 equally responsible for the occurrence 

 of scald yet any one of them or all 

 of them may play a part in producing 

 it. Where so many agencies are con- 

 cerned it naturally raises the question 

 of relative responsibility and when ap- 

 ples come out of storage with an un- 

 usual amount of scald next to the 

 question of how to dispose of the fruit 

 is that of why did it happen and who 

 is to blame. 



The time of picking and packing the 

 fruit is one at which ownership and 

 responsibility often shift and we may 

 make this a dividing point in consider- 

 ing the different factors concerned in 

 the production of apple scald. We will 

 turn first to the orchard side of the 

 problem and consider the scald de- 

 termining factors inherent in the fruit 

 when picked. The most important of 

 these is the maturity and in fact the 

 most generally recognized method of 

 scald prevention in the past has been 

 that of picking the fruit at proper ma- 

 turity. Well matured apples scald less 

 than green ones and highly colored 

 fruit scalds less than poorly colored 

 fruit. When the trees have been pruned 

 so as to let in the sunlight and the 

 apples left on the tree till well ma- 



tured a great deal has been accom- 

 plished in the way of scald prevention. 

 The remedy is a valuable one and 

 should be used to the greatest extent 

 possible yet we should not overlook the 

 fact that at best it is very incomplete. 

 Even in the irrigated sections where 

 there is almost constant sunlight some 

 of the apples will of necessity be poorly 

 colored and in fact most of them have 

 a green side or greener areas of some 

 sort that serve as vulnerable points for 

 scald. In the non-irrigated sections, 

 comprising the larger part of the apple 

 producing area of the country, the 

 growers are far more at the mercy of 

 weather conditions. There may be 

 weeks of cloudy rainy weather in the 

 fall that make it impossible to secure 

 color and impractical to delay picking. 

 Even in the most favorable seasons and 

 with a reasonable degree of care a large 

 part of the fruit must of necessity go 

 into storage in a condition that makes 

 it fairly susceptible to scald. The fact 

 that the remedy is not complete does 

 not, however, justify overlooking it and 

 every possible effort should be made 

 to have the fruit come from the tree 

 in a well colored and well matured 

 condition. 



In this connection it perhaps should 

 be mentioned that green apples do not 

 scald more quickly than ripe ones. The 

 fact that green apples scald worse than 

 ripe ones has sometimes led to the in- 



ference that they scald sooner but fre- 

 quent examinations of fruit where the 

 green and ripe apples are stored to- 

 gether will convince one that this is 

 not true. The riper apples that scald 

 at all develop the disease before the 

 green ones but if the fruit is held in 

 storage until the green ones become 

 scalded they are then far more serious- 

 ly affected than the ripe ones. 



Another orchard condition that has 

 a bearing on the scald problem is the 

 amount of irrigation or rainfall late 

 in the season. Apples that are forced 

 into rapid growth late in the year by 

 excessive soil moisture are more sus- 



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