HOETICUITURE. 583 



The commercial value of these varieties was injured from 40 to 70 per cent by the 

 delay in storage." 



Relative to different teniperatm-es : "The investigations indicate that the ripening 

 processes are delayed more in a temperature of 31 to 32° F. than in 35 to 36° F. The 

 apple keeps longer in the lower temperature, it scalds less, the fruit rots and molds 

 are retarded to a greater extent; while the quality, aroma, flavor, and other charac- 

 teristics of the fruit are fully as good and when removed from storage it remains in 

 good condition for a longer period." Some fruit when very carefully picked and 

 handled kept very satisfactorily at the higher temperature, but for general commer- 

 cial work a temperature nf)t higher than 32° F. is recommended. 



A discussion is given of the physiological effects on apples in storage of freezing. 

 The injury is seen in a more translucent appearance of the skin of the fruit, a water- 

 logged and spongy condition of the flesh, and a brownish discoloration of the flesh. 

 " In the practical handling of frozen stock Jhe temperature should be raised very 

 slowly until the frost is withdrawn. If possible, the fruit should not be moved until 

 it is defrosted, as it discolors quickly wherever a slight bruise occurs or even where 

 the skin is lightly rubbed. With these precautions observed it is often possible to 

 defrost stock that is quite firmly frozen without apparent injury to it." 



Wrapping fruit with tissue, parchment, or waxed paper or unprinted newspaper 

 was found a valuable means of preserving apples. It appears to retard the ripening of 

 the fruit and to preserve it from decay several weeks or months longer than unwrapped 

 fruit. Thus, the amount of decayed fruit April 29, averaged 17.6 per cent for 6 

 varieties when wrapped, and 41.7 per cent when unwrapped. Wrapping also pre- 

 vents the transfer of rot throughout the jiackage, and protects the fruit from bruising 

 and discoloration due to rough handling. A double wrapjier proved more effective 

 than a single wrapper. No important difference was noticea]:)le in the efficiency of 

 the different wrapjiers. 



Closed packages for apples ha\'e been found most satisfactory. In ventilated pack- 

 ages the fruits are likely to shrivel if stored for any considerable time. Small pack- 

 ages cool quickest and are therefore most satisfactory for delicate fruits or fruits in 

 wliich it is desired to check the ripening process promptly. Cold-storage fruit was 

 not found to deteriorate more rapidly after removal from the storage house than other 

 apples equally ripe. " Apjiles should be in a firm condition when taken from storage, 

 and kept in a low temperature after removal. A high temperature hastens decom- 

 position and develops scald." 



The effect of cold storage on the development of apple scald was (juite thoroughly 

 investigated. The conclusions reached relative to this subject are as follows: 



"The scald is prol)al)ly caused by a ferment or enzym which works most rapidly 

 in a liigh temi)erature. Fruit picked before it is mature is more susceptil)le than 

 highly colored, well developed fruit. After the fruit is picked its susceptibility to 

 scald increases as the ripening progresses. The ripening that takes place between 

 the picking of the fruit and its storage makes it more susceptible to scald, and delay 

 in storing the fruit in hot weather is particularly injurious. The fruit scalds least in 

 a low temperature. On removal from storage late in the season the scald develo])s 

 (juickly, especially when the temperature is high. It does not appear practicable to 

 treat the fruit with gases or other substances to prevent the^scald. From the prac- 

 tical standpoint the scald may be prevented to the greatest extent by producing 

 highly colored, well developed fruit; by storing it as soon as it is picked in a tem- 

 perature of 31 to 32° F., by removing it from storage while it is still free from scald; 

 and by holding it after removal in the coolest possi))le temj^erature. " 



Cold storag-e for fruit {Agr. Jour. Cape GoodHope,23 {1903), No. 5, pp. 520-531).— 

 This article is largely made up of descriptions of methods of cold storage observed in 

 a number of cold-storage establishments in the United States and also in tlie refrig- 

 erator car service. 



