Nov. 



Nature and Control of Apple-Scald 



229 



Because of the infrequency of cool nights in the fall of 191 8 and the 

 difficulty of having somebody at the storage rooms at the right time, only 

 five ventilations were given during the critical period for scald. The first 

 of these was made on November 12, and the others followed at weekly 

 interv^als. Considerable benefit was apparently derived from these 

 ventilations, but probably not as much as from the daily fanning of the 

 doors in connection with the regular storage-house operations. The 

 apples of lot I, Table XII, were stored in a comer of the room in the 

 bottom of the stack, those of lot 2 near a west window in the middle of a 

 large stack, and those of lot 3 in an aisle between an east window and the 

 door into the elevator shaft. The apples of lot 4 were in an aisle near the 

 door of a second storage room that was similar to the first but had no 

 windows and received no special ventilations. The Stayman Winesap 

 apples were stored September 25, and the final notes taken January 23; 

 the Arkansas stored October 28, and the final notes taken January 30: 

 and the York Imperial stored October i and October 29, and the final 

 notes taken February 14 and March 8. Three barrels of each variety 

 were used under each storage condition. 



Table XII. — Aeration in commercial cold storage 



Of the first three lots of apples, all from the same room, those in the 

 bottom of the stack at a distance from the windows and doors were scalded 

 practically twice as much as any of the others; those surrounded by 

 other barrels but near a window were next, while those in an aisle near a 

 window had least scald. The apples of lot 4 which were in the aisle of 

 the unventilated room were, in general, much worse scalded than those 

 of lot 3, which were in the aisle of the ventilated room. 



The results of the two experiments show a very close relationship 

 between air circulation in cold-storage plants and scald prevention. 

 It seems evident that the general management of the rooms and the 

 arrangement of the stacks and the aisles are important factors in securing 

 aeration of the fruit. The renewal of the air in the storage room is of 



