Nov. IS, 1919 



Nature and Control of Apple-Scald 



221 



All the apples were practically free from scald when removed from 

 storage. The data reported were obtained after the fruit had been held 

 at 20° C. (68° F.) for three days. 



TabIvE IV. — Relation of maturity of fruit to apple-scald 



Variety and location. 



Package. 



Bate of 

 picking. 



Condition of fruit. 



Date of 



note 

 taking. 



Weeks 



stor- 

 age. 



Per- 

 cent- 

 age of 

 scald. 



Grimes 

 Wash. 



at Wenatchee, 



Sept. 7 

 Sept. 17 



RomeBeauty at Wenatchee, 

 Wash. 



Rork Imperial at Win- 

 chester, Va. 



Do 



.do. 



Commercial 

 barrel. 



Ventilated 

 barrel. 



Oct. 2 

 do 



..do.... 



Oct. 21 



Oct. I 



f .do 



[Oct. 29 

 lOct. I 



f .do 



(Oct. 29 



Immature 



^lature commercial pick- 



Ripe. 



Green 



Well-colored 



Ripe to overripe . . 

 Rather immature . 



do 



Mature 



Rather immature . 



do 



Mature 



Feb. IS 

 ..do 



...do 



Mar. IS 



,,.do 



...do 



Jan. 28 

 Feb. 25 



...do 



Jan. 28 

 Feb. 25 



...do.... 



In all tests the early picked fruit developed more scald than the late 

 picked. A study of the results on York Imperial might indicate that 

 this was largely due to the fact that the early picked apples had been 

 in storage longer. To get a fair test of the relative susceptibility of the 

 two pickings to scald, the February 25 data on the October picking 

 should be compared with the January 28 data on the October i picking, 

 thus giving an equal storage period (17 weeks) for each lot. This 

 method of comparison greatly reduces the contrast between the early 

 picked and the late picked fruit, but the latter still maintains a superior- 

 ity in scald resistance. The great difficulty of scald control by means 

 of maturity lies in the fact that it is often impracticable to leave the 

 fruit on the tree late enough to secure the desired results. 



AERATION AS A PREVENTIVE FOR APPLE-SCALD 



It has been proved by carefully controlled experiments that apple- 

 scald can be completely prevented by giving the fruit sufficient aeration. 

 This is readily accomplished with small lots of fruit in experimental 

 storage, and the following experiments indicate that the principle can 

 be used to advantage under commercial storage conditions. 



AERATION IN DELAYED STORAGE. 



There is no period in the storage life of the apple when aeration is so 

 important as in the first week or two after the fruit is removed from the 

 tree, especially in cases where it is impossible to hold it at low tempera- 

 tures. Table V gives the results of several experiments in delayed 

 storage. Three barrels or three boxes of fruit were used under each 

 condition of each test. They were all held in commercial cold storage 



