Nov. IS, 1919 



Nature and Control of Apple-Scald 



233 



of the curves shows that there was usually more than twice as much 

 carbon dioxid in the air of the commercial barrels as in the air of the 

 ventilated barrels and but little more in the air of the ventilated barrels 

 than in the air of the storage room. As was pointed out earlier in the 

 paper (p. 2 1 3) small quantities of carbon dioxid do not appear to be harm- 

 ful to apples; but since the fruit is continually giving off this gas, the 

 quantity of it in the storage air does serve as an indicator of the extent 

 of ventilation. The results give further evidence of a decided contrast 

 between the aeration secured in the ventilated and commercial barrels. 



I 





/<? ^o so o /o ^■o i5t? -5%7 1^2? eef Pi? so 



Fig. 2. — Relative carbon-dioxid content of the air in ventilated and commercial barrels during the first 

 weeks of storage: A, Grimes apples in a storage room already filled with cooled fruit; B, York Imperial 

 apples in a storage room still receiving a large bulk of fresh fruit. Curve i shows the percentage of carbon 

 dioxid in the air of a commercial barrel; curve 2, the percentage in the air of a ventilated barrel; and 

 curve 3, the percentage in the air of the storage room. 



WAXES, FATS, OILS, AND OTHER GAS ABSORBENTS AS AGENCIES IN SCALD 



PREVENTION 



Preliminary experiments were reported in an earlier paper (5) indi- 

 cating that certain waxes and oils could be used as absorbents for the 

 gases that are instrumental in producing apple-scald. In the following 

 experiments the earlier results are confirmed and the list of gas absorb- 

 ents greatly extended. 



The neutral mineral oil wrappers were obtained from an oiled manila 

 paper similar to that used in meat markets. The paraffin wrappers A 

 were made by saturating ordinary apple wrappers with paraffin; the 

 paraffin wrappers B and D were made from very light-weight commercial 

 paraffin paper;- and the paraffin wrappers C from a fairly heavy com- 

 mercial paraffin paper. The glassine wrappers were from paper sold 

 commercially under that name and apparently contained no wax or oil. 

 All the other wrappers reported in Tables XV, XVI, and XVII were pre- 

 pared by saturating the usual commercial apple wrappers with the given 

 oil or wax. 



