Feb. 24, 1919 



Apple-Scald 



205 



S' /S° SO' 



as' 



Fig. 8. — Graphs showing the effect of temperature on apple-scald at the 

 end of 12, 14, 20, and 26 weeks. The dotted graph shows the amount of 

 scald that was evident after removal from storage at the end of the 

 given week and holding the fruit at 20° C. for 3 days. The appels were 

 Rome Beauty from Vienna, Va. They were picked on October 3, 

 and the experiment was started October 4. 



AIR MOVEMENT AS A PREVENTIVE OF SCALD 

 AIR CIRCULATION 



The value of aeration in the prevention of apple-scald was pointed 

 out by the writers in 

 an earlier report^ and 

 the previous data of 

 the present paper 

 have given confirma- 

 tory evidence on this 

 point. Other experi- 

 ments were made in 

 which the effect of air 

 circulation apart from 

 air renewal was test- 

 ed. The air move- 

 ment was obtained by 

 connecting the con- 

 tainers to rotary air 

 pumps. A continu- 

 ous circulation in a 

 closed circuit was 

 thus secured. The 

 rate of movement was less than ]/i and probably more than yz "li^G per 

 hour. (See Table III for methods used in keeping the composition of 



the air constant.) The 



results are given in 

 Table VI. 



The results are strik- 

 ing. With all of the 

 different air composi- 

 tions and all of the dif- 

 ferent lots of apples a 

 gentle air movement 

 practically eliminated 

 scald, while similar ap- 

 ples held in stagnant air 

 of like composition be- 

 came badly scalded. 

 The writers attribute 

 the beneficial effects of 

 the air movement to the 

 breaking up of layers of 

 dead air adjacent to the skin of the apple, thus disseminating harmful 

 gases that might otherwise hang in the tissues of the apple. 



' Brooks, Charles, and Cooley, J. S. effect of temperature, aeration, and humidity on jona- 

 Than-spot and scald of apples in storage. In Jour. Agr. Research, v. u, no. 7, p. »87-3i8, 23 fig., pi. 

 32-33- 1917- Literature cited, p. 31^-317. 





Fig. 9. — Graphs showing the effect of temperature on apple-scald at 

 the end of 8, 12, 16, and 20 weeks. The dotted graph shows the 

 amount of scald that was evident after removal from storage at the 

 end of the given week and holding the fruit at 20° C. for 3 days. 

 The apples were York Imperial from Vienna, Va. They were picked 

 and packed in barrels on October 2 and placed in commercial cold 

 storage the following day. They were removed from storage on 

 December 4 and the above experiment started the same day. 



