Feb. 24, 1919 



Apple-Scald 



201 



Table III. — Influence of humidity upon apple-scald 



Ex- 

 peri- 

 ment. 



No. 



Al 



A2 



A3 

 Bi 



B2 



B3 



Ci 

 C2 

 C3 



C4 



cs 



Treatment. 



Air saturated, passed slowly over wet 

 filter paper and through wash bottles of 

 water 



Same as No. i, but air-dry, bubbled slowly 

 through sulphuric acid and glycerin 



Same as No. i, but air in motion at rate of 

 about yi mile per hour 



Air saturated, wet filter paper in bottom of 

 container and the entering air bubbled 

 through water 



Air-dry, calcium chlorid in bottom of con- 

 tainer and the entering air passed over 

 calcium chlorid and bubbled through 

 glycerin 



Apples in open, exposed to air having a 

 relative humidity of 85 to 95 per cent 

 and a constant movement of >i to^niile 

 per hour 



Saturated air, renewed slowly 



Same as No i, but air-dry 



Same as No. i, but with air circulated by 

 air pump 



Same as No. 2, but air renewed 10 to 15 

 times more rapidly 



Apples in open package 



Percentage of scalds. 



Grimes I ^°'''' Imperial, j Arkansas. 

 atis°C.! 



50 

 23 



At2rc 



20 

 8 



Ato°C.'At2j°C. 



60 



32 



at 0° C. 



55 

 25 



Experiment A. — Grimes apples of the lot described in the legend for figure 5 

 were stored at 15° C. for 7 weeks. In all three cases cited the carbon dioxid of the 

 storage air was held at 3 to 4 per cent by the constant introduction of air containing 

 3 per cent of this gas. The rate of renewal was such that a volume of air equal to 

 that in the container was carried in once in every 24 hours. In No. 3, however, in 

 addition to this slight air movement, the air was kept in constant motion at a rate 

 somewhat less than yi mile per hour by means of a closed-circuit connection with 

 an air pump. 



Experiment B. — Grimes apples of the same lot as mentioned in Experiment A 

 were used, but they were held in commercial cold storage for eight weeks before the 

 experiment was started. The contrasted results were obtained after three weeks' 

 storage at 15° C. With Nos. i and 2 the apples were held in unsealed jars and fresh 

 air drawn in rapidly for about 10 minutes every second day, the volume of air carried 

 through being several times that of the container. 



Experiment C. — The apples used in this experiment were York Imperial and 

 Arkansas of tie same lots as described in the legends for figures 9 and 10, respectively. 

 The contrasted results were obtained after 20 weeks of storage at the temperatures 

 given. With No. i the apples were held in a closed container and fresh air introduced 

 continuously at a rate such that a volume of air equal to that in the container was 

 carried in once in 24 hours. The air was kept saturated with moisture by means of 

 wet filter paper in the bottom of the jar and by bubbling the entering air through 

 water. No. 2 was handled exactly as No. i with the exception that calcium chlorid 

 was placed in the bottom of the jar and the entering air was passed over calcium 

 chlorid and bubbled through glycerin. No. 3 was treated the same as No. i with 

 the exception that the air of the container was kept in motion at a rate somewhat less 

 than yi mile per hour by means of a closed-circuit connection with a rotary air pump. 

 No. 4 had practically the same degree of dryness as No. 2 (evidenced by the withering 

 of the apples), but this was secured by drawing in fresh air at a rate 10 to 15 times 

 faster than in the case of No. 2 without using any drying agent either in the container 

 or with the entering air. With No. 5 the apples were held in the open, exposed to air 

 moving at the rate oi yito yi mile per hour, and having a relative humidity at 2^° C. 

 of 70 to 80 per cent and at 0° C. of 85 to 90 per cent. 



