APPLE DISEASES 95 



stored in small containers, the fruits are cooled more easily than 

 in larger ones. In a barrel, for example, those fruits in the center 

 remain warm for several days after being placed in cold storage. 

 Thus if wounds of any sort are present on the apples, the fungus 

 gets a good start. Moreover, if apples are allowed to stand in 

 a shed or railroad car for several hours, they become warm ; 

 likewise those picked in warm weather and allowed to remain 

 in the orchard will also become warm, so that the temperature 

 in the center of the barrel is reduced but slowly in storage. If 

 the temperature in the center of the barrel is 75 to 80 Fahr. 

 when stored, it will require about one week for the temperature 

 of the air in that part of the barrel to be reduced to a point 

 equal to that of the cold storage room. It has been found that 

 apples held at 32 Fahr. for two months showed soft-rot on re- 

 moval. At a higher temperature, of course, the fungus develops 

 even more rapidly and the destruction is greater. At an average 

 temperature of 47 Fahr., ranging from 35 to 56 Fahr., the 

 fruits may be three-fourths rotted in five weeks ; at an average 

 temperature of 60, ranging from 48 to 69 Fahr., the whole 

 of each attacked fruit is involved within three weeks. It is 

 important to note that fruit carelessly handled before being 

 stored is likely to become affected with soft-rot, even if stored at 

 the freezing point for sixty days. Where the storage tempera- 

 ture is higher than 32 Fahr. and the duration of storage longer 

 than two months, heavy losses from decay may be expected. 



The question of applying sulfur fumes to stored fruit for the 

 destruction of Penicillium spores has been studied. The 

 conidia can be destroyed by using sulfur at the rate of one ounce 

 to each twenty-five cubic feet of space, but when the fumes come 

 in contact with ripe apples their commercial value is greatly 

 lessened. The sulfur dioxid passes through the lenticels, 

 bleaching the fruit. 



Spraying has no direct effect on soft-rot; but the practice is 

 indirectly valuable in the prevention of scab and the elimination 



