STATE POMOLOGICAL SOCIETY. 



43 



SCALD OX MATURE AND IMMATURE APPLES. 



Variety. 



Locality grown. 



g do 



1-1 fto 



Baldwin .. 



Ben Davis 



Ben Davis 



Rhode Island Greening , 



Winesap 



Yellow Newtown 



York Imperial .. . 



Average 



New York 



Illinois 



Virginia .. 

 New York 

 Illinois — 

 Virginia .. 

 Virginia .. 



Per cent. 

 3.1 



2.6 



1.3.1 



25.4 



0.2 



2.3 



2.0 



G.9 



Per cent. 



29.2 



15.8 

 41.6 

 43.4 

 31.8 

 9.4 

 18.2 

 27.0 



In the practical handling of orchards the fundamental cor- 

 rective of scald lies in practicing those cultviral and harvesting 

 methods that develop maturity and a highly colored fruit. The 

 picking of the fruit when too green, dense-headed trees that shut 

 out the sunlight, heavy soil, a location or season that causes the 

 fruit to mature later than usual and makes it still green at pick- 

 ing time — these are among the conditions that make it particu- 

 larly susceptible to the development of the scald. 



INFLUENCE OP DELAYING THE STORAGE OE THE FRUIT. 



The removal of an apple from the tree hastens its ripening. 

 After picking the fruit matures more rapidly than it does when 

 growing on the tree and maturing at the same time. The 

 rapidity of ripening increases as the temperature rises, and the 

 more mature the fruit when picked the less rapidly the maturing 

 processes seem to progress. Fruit that is grown abnormally 

 large seems to ripen relatively faster than medium sized fruit, 

 and different varieties vary widely in the rapidity with which 

 they pass through their normal life history. Therefore, from 

 the theoretical standpoint, any condition in the management of 

 the fruit that causes it to ripen after it is picked shortens its life 

 in the storage house, for it is already so much nearer the end of 

 its life history when stored. 



