11 Aug., 1919.J Apple Culture in Victoria. 451 



vaporization of anhydrous anunonia, is employed. A suction gas 

 enjoin e of the necessary power is installed to operate the ammoni.i 

 compressor and drive the fan in the small stores, while the refrigeratinor 

 plants in the large stores are now worked by electricity. 



This method of refrigeration is generally known as the cold air 

 process. The direct expansion principle adopted in some of the private 

 stores diifers from -this in that no dnets nor fan are employed, the 

 battery being situated in the cool chamber. 



Under the flat rate basis, which is adopted at most of the stores, the. 

 cost of holding apples during the storage period, February to November, 

 varies somewhat, usually Is. to Is. 6d. per. case being the charge. When 

 the weekly scale of charges for shorter periods is adopted, these vary 

 from Id. to l^d. per case. At these rates cool storage proves a boon to 

 the producer and insures for the consumers a legular supply of fruit at 

 reasonable prices. 



Jonathan 5cald and Sleepiness. 



Although the Jonathan is the tenderest, most sensitive and easily 

 injured of all apples under certain conditions, it is, nevertheless, 

 regarded as the most profitable variety cultivated in this State. The 

 sensitiveness of its rind is revealed . in the orchard where russeting so 

 often follows the application of Bordeaux mixture at strengths that 

 would not prove injurious to other varieties. Its susceptibility to 

 Jonathan Spot and Freckles affords further evidence as to the sensitive 

 character of this variety. Strange though it may seem, however, the 

 .Jonathan apple offers a stout resistance to Black Spot, Bitter Pit and 

 Crinkle. 



There are two ailments, " Jonathan Scald " and " Sleepiness," 

 which are liable to develop in apples when kept in the cool room. The 

 former was originally known as " Cool Storage Scald." It attacks Jona- 

 than, Rome Beauty, Rymer and others, but as the first-named is most 

 subject to this infection, the disease is now known as Jonathan Scald. 

 The scald first appears as a yellowish-brown blister in the surface of 

 the apple, but when the pulp in the diseased portion becomes involved, 

 the parts shrink and turn black. In many instances the scald, when 

 it assumes a serious nature, penetrates to the core. 



The four Jonathan apples in Plate 201, Fig. 1 illustrate this and 

 show the external appearance of the fruit. In Fig. 2, the sections cut 

 from the same four apples depict their internal condition. In most 

 instances only a few apples in a case are infected, and no fungous 

 orgaiiisms have been found associated with the scalding, which excessive 

 atmospheric humidity and fluctuating temperatures seem to intensify . 

 Sleepiness is mostly confined to the larger apples, but scald may develop- 

 in fruit of any size. 



An experiment was made with a few Jonathans which were placed 

 in the cool store on 31st March. They had developed the first signs 

 of infection on 22nd June, and were on that date removed from the 

 cool room to a dry situation with a natural temperature of about 45 

 degrees Fahr. The result obtained was that, although the specimens 

 became somewhat wilted, the scalds having dried up, no further 

 deterioration occurred and the pulp remained perfectly sound. After a 

 period of 21 days the specimens were retvirned to the cool chamber kept 

 at the normal temperature. The appearance of the apple in Plate 202 

 shows the condition of the fruit when again removed from the cool roonu 



