Nov. 15, 1919 



Nature and Control of Apple-Scald 



231 



Washington, D. C, were picked September 3, the Rome Beauty Sep- 

 tember 27, and the York Imperial October 10. The Grimes and Rome 

 Beauty in the Washington experiment were from Franklin, Va., and 

 the York Imperial from Greenwood, Va. The time of taking the final 

 notes is given in the table. Three baskets and from 3 to 15 barrels of 

 apples were used under each storage condition reported. The baskets 

 held approximately a bushel of apples each and were of the low, tight 

 form with overlapping slats. The ventilated barrels were made by 

 cutting holes in the staves of the usual commercial barrels. Fifteen 

 holes H inch by 4 inches were made in each barrel, care being taken to 

 have the openings well distributed and to avoid weakening the barrel by 

 making cuts too near the bulge. A more satisfactory barrel can be 

 obtained by having the cooper notch the staves before the barrel is made. 

 The room in which the Winchester apples were stored received an oc- 

 casional ventilation, while that in which the Washington apples were 

 stored did not; but in both cases the apples were near the door. 



Table XIV. — Influence of baskets and ventilated barrels upon apple-scald 



Treatment. 



Percentage of scald. 



Ventilated room, Winchester, 

 Va. 



Grimes, 

 Jan. II. 



stay- 

 man . 

 Wine- 

 sap, 

 Jan. 23 



York Imperial. 



Green, 



Feb. 14 



Mature, 

 Feb. 20 



Unventilated room, 

 Washington, D. C. 



Grimes, 

 Dec. 20. 



York 

 Im- 

 perial, 

 Jan. 23 



Rome 

 Beauty. 

 Jan. 28. 



Immediate storage: 



Commercial barrels . 



Ventilated barrels . . 



Baskets 



Delayed storage : 



Commercial barrels . 



Ventilated barrels. . 



Baskets 



33 



29 

 20 



49 

 16 

 18 



76 



25 



45 

 IS 

 15 



65 



35 

 45 



25 



35 

 30 



28 

 20 



60 

 17 



80 



The results with the baskets were similar to those with the ventilated 

 barrels. With the immediate storage in the ventilated room, the venti- 

 lated barrels in every case reduced the scald to at least one-third of 

 that in the commercial barrels; but with the fruit in the unventilated 

 room, the ventilated barrels caused only a slight reduction in scald. In 

 the delayed storage, the ventilated barrels resulted in a great decrease 

 in scald in nearly every case, often reducing the percentage of the disease 

 below that in the immediately stored commercial barrel. The results, 

 as a whole, show that the ventilated barrel can be used to great economic 

 advantage in the prevention of apple-scald. 



The better aeration of the ventilated barrels was evidenced in the 

 quicker rate of cooling on going into storage and in the composition of 



