Feb. 24, 1919 



Apple-Scald 



215 



Table XIII. — Effect of gas absorbents upon apple-scald 



Ex- 

 peri- 

 ment 



No. 



Al . 

 A2 . 



A3. 



A4. 



A5. 



A6.. 

 A7.. 

 Bi .. 

 B2 .. 

 B3.. 

 B4.. 



Bs.. 



B6.. 



B7.. 



B8 .. 



B9.. 



Bio . 



Bii . 



B12 . 



Ci 



C2 



C3 

 C4 



C5 

 C6 



C7 

 C8 

 C9 



Treatment. 



Percentage of scald. 



70 



In sealed moist chamber; air renewed slowly 67 



In the open o 



In unsealed moist chamber ! 64 



Same as No. 3 , but with }4 inch of cornstarch in bottom of | 21 

 jar. 



Same as No. 3, but with >2 inch of animal charcoal in bot- | i 

 torn of jar. 



Same as No. 3, but with apples packed in excelsior. ... 



Same as No. 3, but with apples packed in sawdust 



In sealed moist chamber; air renewed slowly I 81 



In the open i o 



In unsealed moist chamber; apples not wrapped 70 



In imsealed moist chamber; apples wrapped in usual 

 commercial manner. 



Same as No. 4, but with wrappers impregnated with para- 

 ffin. 



Same as No. 4, but with wrappers impregnated with vase- 

 line. 



Same as No. 4, but with wrappers impregnated with cocoa 

 butter. 



Same as No. 4, but with wrappers impregnated with para- 

 ffin (50 per cent), vaseline (50 per cent). 



Same as No. 4, but with wrappers impregnated with bees- 

 wax (30 per cent), vaseline (70 per cent). 



Same as No. 4, but with wrappers impregnated with cocoa 

 butter (75 per cent), vaseline (25 per cent). 



Same as No. 4, but with wrappers impregnated with cocoa 

 butter (80 per cent), olive oil (20 per cent). 



Same as No. 4, but with wrappers impregnated with bees- 

 wax (30 per cent), olive oil (70 per cent). 



None 



Paraffin 



Vaseline 



Cocoa butter 



Paraffin (50 per cent), vaseline (50 per cent) 



Beeswax (30 per cent), vaseline (70 per cent) 



Cocoa butter (75 per cent), vaseline ^25 per cent) 



Cocoa butter (80 per cent), olive oil (20 per cent) 



Beeswax (30 per cent), olive oil (70 per cent) 



Fruit 

 coated 

 with 

 wax. 



Fruit 



with 



bands 



of wax. 



70 

 20 



70 



50 

 2 



3 

 5 

 3 



A. — The apples were Rome Beauty of the same lot as described in the legend for 

 figure 8, but they were held in commercial cold storage for 12 weeks. They were en- 

 tirely free from scald at the time of starting the experiment. They were stored at 

 15° C. in nine liter jars. The results were obtained after 12 weeks' storage. 



B. ^Newtown Pippins of tlie same lot as described in Table V, B were used in this 

 experiment. The results were obtained after 12 weeks' storage in moist chambers 

 at 15° C. The special wrappers were prepared by dipping the usual apple wrappers 

 in hot waxes and oils of the given composition and then allowing them to drain and 

 cool. 



C. — All conditions were the same as in B except that part of the apples were prac- 

 tically covered with a thin coating of wax, others had narrow bands of wax, and still 

 others had no wax in any form. All were wrapped with ordinary apple wrappers as 

 in commercial packing and stored in moist chambers. 



