^eb. 24, 1919 



Apple-Scald 



211 



(32.5° F.) and the average relative humidity 84 per cent; for January 

 and February the average temperature was 31° F, and the average 

 relative humidity 78 per cent, and for March the average temperature 

 was 34° F. and the average relative humidity 95 per cent. In the cellar 

 there was some daily variation in both temperature and humidity, while 

 in cold storage both were quite constant. 



Apples that had been carefully selected as to uniformity in size and 

 maturity were divided into several lots, part of them being placed in 

 cellar storage, part in commercial cold storage, and part moved from 

 one storage condition to the other. In experiment A 2 boxes and in 

 experiment B from 4 to 10 boxes of apples were used in each test. The 

 apples were boxed in the usual manner. The results are given in Table X 

 and show the percentage of scald developed after the given treatment 

 was followed by 5 days' storage at 20° C. 



Table X. — Development of apple-scald in air-cooled cellar storage and in commercial 



cold storage 



Ex- 

 peri- 

 ment 



No. 



Al 

 A2 

 A3 



A4 



A5 



A6 



Bi 

 B2 



B3 



B4 



B5 



Variety and treatment. 



RATHER IMMATURE ROME BEAUTY AND STAYMAN 

 WINES AP APPLES. 



In cold storage continuously for 23 weeks 



In cellar storage continuously for 23 weeks , 



In cold storage for 9 weeks; then in cellar storage 



for 14 weeks 



In cellar storage for 9 weeks; then in cold storage 



for 14 weeks 



In cold storage for 16 weeks; then in cellar storage 



for 7 weeks , 



In cellar storage for 16 weeks; then in cold storage 



for 7 weeks 



HEAVILY IRRIGATED GRIMES APPLES. 



Cellar storage for 17 weeks 



Cold storage for 17 weeks; then in cellar storage 



for 7 weeks 



Cold storage for 19 weeks; then in cellar storage 



for 5 weeks 



Cold storage for 10 weeks; then in cellar storage 



for 14 weeks 



Cold storage for 5 weeks; then in cellar storage 



for 19 weeks 



Percentage of scald. 



Stay- 

 Rome man 

 Beauty. Wine- 

 sap. 



20 

 15 



40 

 o 



95 

 40 



65 



30 



90 



Grimes. 



After 17 

 weeks. 



16.8 

 65.0 



After 24 

 weeks. 



6a 

 6 



The apples in cellar storage ripened more rapidly than those in cold 



storage, particularly during the first part of the season, but in all cases 



there was less scald under the former condition than under the latter. 



With apples transferred from one condition to the other the amount of 



98356°— 19 3 



