232 



Journal of Agricultural Research voi. xvm, no. 4 



the air of the barrels as well as in the prevention of apple-scald. These 

 facts are brought out in a graphic manner in figure's i and 2. 



In the tests on rate of cooling, the temperature records were obtained 

 by means of resistance thermometers, the thermometer bulbs being 

 forced into apples in the middle of the barrels and the readings taken 

 from the outside with an indicator without disturbing the fruit. 



It will be noted from the curves in figure i that during the first few 

 days in storage the apples in the ventilated barrels were from 5° to 10° F. 



{771>^^^' 



B 



{^JP'y^C 





Fig. I. — Relative rate of cooling of apples in commercial and ventilated barrels: A, Grimes apples in a 

 storage room already filled with cold fruit; B, York Imperial apples in a storage room still receiving a 

 large bulk of warm fruit. Curve i shows the temperature of the fruit in the center of a commercial barrel; 

 curve 2, the temperature of the fruit in the center of a ventilated barrel; and curve 3, the temperature of 

 the storage room. 



colder than those in the commercial barrels. The quicker cooling se- 

 cured by the ventilated barrels has a value in itself; but since the cooling 

 is accomj^ished by air currents, the temperature contrast is also of in- 

 terest as proof of the much freer exchange of air allowed by the more 

 open barrels. 



The relative carbon-dioxid content of the air in the ventilated and 

 commercial barrels during the first weeks of storage is shown in figure 2. 

 The gas analyses in figure 2, A, were made with the Pettersson gas appa- 

 ratus and those in figure 2 , B , with the Allen-Moyer Orsat apparatus. The 

 samples were taken from the center of the barrel, small tubes having been 

 arranged for this purpose at the time the apples were packed. A study 



