2 20 Journal of Agricultural Research voi. xviii, no. 4 



however, that there is a marked change in the general ripening processes 

 of the apple at the higher temperatures and that there may be much more 

 fundamental reasons than the one suggested above for the absence of 

 scald at these temperatures. 



EXPERIMENTS IN THE CONTROL OF APPLE-SCALD 



In the fall of 191 8 apple storage experiments were started in Wenatchee, 

 Wash., Winchester, Va., and Washington, D. C. In the smaller lots the 

 apples were carefully selected from the tree, and in the larger lots they 

 were taken as they came from the packing table. In obtaining records 

 on the degree of scald the maximum scald that had been observed on 

 the variety was taken as 100, and the amount of scald in a particular 

 case was determined by its relation to this standard. Consideration was 

 given to the area and depth of the scald as well as to the number of 

 apples affected. 



As previously mentioned (p. 211) apples may be potentially or latently 

 scalded and yet not show it while held continuously at 0° C. (32° F.). 

 In order to get the actual condition of the fruit as it came from storage, 

 it was therefore held at a temperature of 20° C. (68° F.) for three days 

 before the final notes were taken. 



RELATION OF MATURITY OF FRUIT TO APPLE-SCALD 



Powell and Fulton (<?) were apparently the first to call attention to 

 the importance of the maturity of the fruit in the control of apple-scald. 

 Beach (j), Greene (6), Markell (7), Ramsey (9), and others have pub- 

 lished confirmatory data. As pointed out earlier in this article (p. 217), 

 the writers have found some definite exceptions to the rule that green 

 fruit scalds worse than ripe, but in general their experimental data 

 support the work of earlier investigators. 



Table IV gives the results obtained with early and late pickings of 

 Grimes, Rome Beauty, and York Imperial apples. The fruit was stored 

 promptly in all tests. The Grimes and Rome Beauty apples were held in 

 air-cooled cellar storage at Wenatchee, Wash. During September the 

 average temperature of the cellar was 15° C. (59° F.), and the average 

 humidity 75 per cent; during October the average temperature was 

 11° C. (51.8° F.), and the average humidity 72 per cent; and for the 

 remainder of the storage period the average temperature was 2.5° C. 

 (36.5° F.), and the average humidity 82 per cent. There was a daily 

 fluctuation of from 2° to 4° C. The data given in the table were 

 obtained after the apples had been held at 20° C. (68° F.) for nine 

 days. The percentages in each case are practically double those re- 

 corded at the time of removal from cellar storage. One box of apples 

 was used from each picking. The York Imperial apples were held at 

 0° C. (32° F.) in direct expansion commercial cold storage at Winchester, 

 Va. Three barrels of apples were used under each condition in each test. 



