Nov. 15, 1919 Nature and Control of Apple-Scald 223 



ventilated barrels, scald was greatly decreased by delay in two of the 

 tests, decidedly increased in one, and apparently but little affected in 

 the others. With the boxes, scald was slightly decreased by delay in a 

 closed room and entirely prevented by delay in the open. The most 

 striking feature of the table, however, is seen when the scald in the 

 delayed, ventilated barrels is compared with that in the immediate 

 storage, commercial barrels. The good effects of the more open package 

 have far more than offset any bad effects from the 4elay, and have 

 resulted in reducing the scald to about one-fourth of that on the imme- 

 diately stored fruit in the un ventilated or commercial barrel. Delayed 

 storage may evidently be either favorable or unfavorable to the develop- 

 ment of scald, depending upon the conditions under which the fruit is 

 held. If it is possible to give good aeration during the delay, the results 

 may be distinctly beneficial to the fruit, especially if it is rather imma- 

 ture; but as is shown in Table V, delay in closed rooms or in unrefrig- 

 erated cars is likely to result in the development of serious scald later 

 in storage. 



TEMPERATURE CHANGES AS A MEANS OF AERATION 



It is generally believed that changes in the temperature of the fruit 

 or the storage room are likely to produce serious results. The experi 

 ments reported in Tables VI, VII, and VIII indicate that so far as apple- 

 scald is concerned, temperature changes may sometimes prove beneficial. 



The apples used in Table VI were Grimes from Vienna, Va. They 

 were stored September 3, and notes were taken December 20. Two 

 barrels of apples were used under each condition. The laboratory to 

 which part of the apples were removed stood at a temperature of 20° C. 

 (68° F.), and the apples were held there for 24 hours at a time. The 

 hall into which other apples were rolled had an open window but was 

 protected from outside winds. The temperature was from 2}i° to 5° C. 

 (4K° to 9° F.) warmer than that of the storage room. The apples were 

 left in the hall for about 24 hours at a time. 



In the experiment reported in Table VII the apples were from Wenat- 

 chee, Wash. The Rome Beauty apples were stored October 2 and the 

 Stayman Winesap October 12. The notes on both were taken March 25. 

 The storage room stood at 0° C. (32° F.). The engine room to which 

 part of the apples were moved had a temperature of 14.4° C. (58° F.) 

 during the time of the first airing, and a temperature of 12.8° C. (55° F.) 

 during the second airing. The average temperature of the outside air 

 during the first airing was 7.8° C. (46° F.), and at the time of the second 

 airing 8.8° C. (48° F.). One box of apples was used under each con- 

 dition. 



In the experiment reported in Table VIII the apples were from Win- 

 chester, Va. The Arkansas apples were stored October 28. and the notes 

 taken February 3; the Stayman Winesap stored September 25, and the 



