238 Journal of Agricultural Research voi. xviii. no. 4 



greater freedom in marketing and fewer rush sales. In the experiments 

 that have been reported no statements have been made as to the time 

 when scald first appeared on the different lots of fruit, but a record was 

 kept of this whenever possible. In the experiment reported in Table 

 XII the York Imperial apples in commercial barrels in the aisle had 32 

 per cent of scald on January 28, and those in ventilated barrels 10 

 per cent of scald. On March 12, approximately 6 weeks later, the apples 

 in the ventilated barrels had increased in scald, but only to 18 per cent, 

 and, as is shown in Table XVII, the apples of this same lot that were in 

 the best grade of wrappers were still entirely free from scald. It was 

 impossible to obtain an early record of the apples in commercial barrels 

 in the bottom of the stack (Table XII) ; but judging from the usual rate 

 of development and the fact that they had 80 per cent of scald on January 

 28 it is probable that they had 20 to 30 per cent of scald by January i. 

 In other words, York Imperial apples in commercial barrels in the bottom 

 of the stack were scalded badly enough to have their market value 

 affected by January i ; similar apples in the aisle did not reach the same 

 degree of scald till 4 weeks later; those in ventilated barrels in the 

 aisle had scarcely reached it at the end of 10 weeks; and apples in waxed 

 wrappers were entirely free from scald at the end of this period. What 

 this means to the trade can be readily seen. On the one hand, apples 

 must either be sold so early as to be out of season, or else disposed of for 

 immediate consumption at a later date; on the other hand, if the fruit 

 receives sufficient aeration in storage or is protected by oiled wrappers 

 the dealer may choose his own time for selling and can expose his fruit 

 on the market or ship it to distant points without fear of its going down 

 with scald. 



A study of the market products as they pass to the consumer will con- 

 vince anyone of the enormous food and money losses resulting from 

 apple-scald. It is the opinion of the writers that with the present method 

 of handling apples the losses from this disease are greater than those 

 from all other transportation and storage diseases of the apple, but in 

 spite of all this direct loss it seems to them that the greatest injury to the 

 apple trade comes from the effects of scald upon public confidence. A 

 dealer or consumer buys with the assurance that the apples are of high 

 quahty and in good condition, and the seller may really believe them to 

 be; but if the fruit becomes somewhat warmer before the buyer has an 

 opportunity to inspect it he finds a scalded, rotten-looking lot of apples 

 and naturally concludes that he has been cheated. At the present time 

 there is much discussion as to the best methods of increasing apple con- 

 sumption by increasing exports to foreign countries, extending the trade 

 in the South, and increasing the shipments to small cities that can not 

 handle car load lots. Apple-scald is one of the great barriers to this 

 trade expansion, the disease not only often making it impossible to deliver 



