nORTIOULTURE, 571 



In an examination of tlic apples in the different parts of the l)arrel to determine 

 where the greatest amount of decay occtirred, 33J ])er cent of the decayed fruit was 

 fomid within 6 in. of the headed end. 



In order to test the general impression that fruit does not keep well when taken 

 out of cold storage, 150 apples were taken out of cold storage each month from Feb- 

 ruary to May and placed in 3 trays of 50 each. Two trays were placed in green- 

 houses having temperatures of approximately 70 and 55° F., respectively. The third 

 was placed in a cool cellar having an approximate temperature of 40°. The apples 

 did not touch each other in the trays and were not covered. These apples were 

 observed and a record kei)t of their condition. The average time it took for all the 

 fruit to become spotted under the 3 temperatures given was about as follows: Warm 

 temperature, 13 days; medium, 32 days; cellar temperature, 40 days. The following 

 conclusions are drawn from this experiment: 



"The length of time that apples keep when taken out of cold storage is in direct 

 proportion to the height of the temperature they are snl)jected to. Cold-storage 

 apples taken out during the spring months, if kept in a relatively cool place, will 

 keep much longer than if allowed exposure to the ordinary temperatures. Cold 

 storage simply retards decay, and when the fruit is taken out at a time when condi- 

 tions are so much more favorable for decay, the fruit decomposes faster than in the 

 fall or winter when the temperature is low." 



Part of the data given on the influence of cold-storage in the decay of apples and 

 on the effect of wrapping apples in paper has been previously reported (E. S. R., 13, 

 p. 352). Further work along the .same line was carried out by packing Baldwin 

 apples in bushel boxes and placing them in cold storage in Boston. Four control 

 boxes were placed in the station cold storage, the average temj^erature of which was 

 40-45° from November 1 to the middle of Aj^ril, 45-50° from the middle of April to 

 the middle of May, and 50-65° from the middle of May until July 1. The average 

 temperature of the apples in the Boston cold-storage system was 34°. When the 

 apples were examined January 2, those in the Boston storage were still i:)erfect, while 

 4 per cent of the station stored apples showed decay. Examinations in March and 

 April showed over 35 per cent more sound apples in the Boston cold storage, and the 

 June examination showed 69 per cent more sound apples than in the station cold 

 storage. As regards wrapping apples, it was found that the wrapped apples kept 

 considerably better than the unwrapped, particularly during the latter months of 

 storage; l)ut little difference was noticed until March 1. 



Tables of analyses are given showing the variation in composition with reference 

 to invert and total sugar and acid in apples for several months after picking, during 

 each of the years 1898 to 1901. The differences in composition between hand-picked 

 apples and windfalls are also shown. From these data it is shown that "chemical 

 changes take place within the apple which are independent of decay, and result in 

 the over-ripe condition recognized by 'mealy' pulp and lack of flavor. Low tem- 

 peratures hinder the chemical changes, while high temjieratures hasten them. 

 Apples intended for cold storage should l^e carefully handled and placed in the 

 storehouse as soon jis possi))le after ])icking." 



Experiments in preserving- winter fruits in peat, E. Yunge ( Ber. K. Lehransi. 

 Wehi, Obst u. Gartenbav, GeinenJieim, 1901, p. 75). — Various sorts of apples were 

 packed in peat direct. The peat had been sifted and was jjcrfectly dry. The fruit 

 thus treated kept in good condition, while that stored in the usual manner spoiled. 

 When the fruits packed in the peat were rusty they acquired a disagreeable taste, 

 while those with smoother skins were normal. It is recommended, therefore, that 

 rusty fruits be first wrapped in pajter before packing in peat. It is further recom- 

 mended that fruit taken out of the j^eat be used up as rapidly as possible and that no 

 more Ije taken out than can ])e used at once. 



