222 



Journal of Agricultural Research voi. xviii. no. 4 



but were removed to a temperature of 20° C. (68° F.) and held for three 

 days before the final notes were taken. The apples used were as follows: 



A, Grimes from Franklin, Va.; picked August 30; final notes taken 

 December 20. 



B, Rome Beauty from Franklin, Va. ; picked September 27; final notes 

 taken January 28. 



C, York Imperial from Greenwood, Va. ; picked October 10; final notes 

 taken January 31. 



D, Grimes from Winchester, Va.; picked September 10; final notes 

 taken January 16. 



E, Stayman Winesap from Winchester, Va.; picked September 25; 

 final notes taken January 22. 



F, York Imperial from Winchester, Va. ; picked October i ; final notes 

 taken February 1 1 . 



G, Rome Beauty from Wenatchee, Wash. ; picked October 2 ; final 

 notes taken March 25. 



Table N .^Effect of delayed storage and of aeration during delay 



Variety. 



Treatment. 



Percentage of scald. 



Com- 

 mercial 

 barrel. 



Venti- 

 lated 

 barrel. 



Box. 



A, Grimes. 



B, Rome Beauty. 



C, York Imperial. 



D, Grimes. 



E, Stayman Wine- 

 sap. 



F, York Imperial. 



G, Rome Beauty. 



I Immediate storage 

 Delayed 10 days in open packing shed 

 Delayed 10 days in sun in boxes 



{Immediate storage 

 Delayed 10 days in warm laboratory, tem- 

 perature 21.1° to 23.9° C. (70° to 75° F.). 



In transit, by express, 3 days 



In transit, by freight, 15 days 



Immediate storage 



Delayed g days in closed packing shed, tem- 

 perature 15.5° to 23.9° C. (60° to 75° F.). 



Immediate storage 



Delayed 6 days in hall of cold-storage plant, 

 temperature 10° to 12.8° C. (50° to 55° F.). 



As above but delayed 10 days 



Immediate storage 



Delayed 8 days in hall of cold-storage plant, 

 temperature i2.8°to 15.5° C. (55° to 60° F.). 



As above but delayed 15 days 



Immediate storage 



Delayed 9 days in the open, in the shade, 



temperature 5.6° to 15° C. (42° to 59° F.). 

 Delayed 9 days in a closed room, temperature 

 7.2° to 12.8° C. (45° to 55° F.). 



35 



28 

 80 



20 

 60 



58 

 47 



50 



70 

 35 

 50 



65 



30 

 3 



20 

 o 



17 



16 



15 

 25 

 30 



35 



If a study is made of the results in the first column, it will be seen 

 that in four out of six tests scald was greatly increased by delayed 

 storage, and in the other two (A and D) it was quite definitely decreased. 

 The tests in which there was a decrease are those in which the apples 

 received the greatest amount of aeration during the delay. With the 



