by 4 months, while the season of York Imperial is extended only 1 

 month or until February. Nor is there any constant difference for 

 all varieties in their season in storage under ice and in chemical 

 cold storage. For instance, Graham gives the season of both Bald- 

 win and Hendrick in storage under ice as May 1 ; but he gives the 

 season of Baldwin in chemical cold storage as June 15, or an in- 

 crease of one and one-half months, while the season of Hendrick 

 is stated as May 15, or an increase of only one-half month. As to 

 the difference in season of varieties in cellar and in chemical cold 

 storage, Howes makes this uniformly 60 days, i. e. 2 months, for all 

 varieties. Newhall makes it 1 month for 5 (early fall) varieties, 2 

 months for 19 varieties, 3 months for 23 varieties, 4 months for 8 

 varieties and 5 months for Northwestern Greening. Graham makes 

 this difference variously from 5-6 month to 3 months. Hart makes 

 this difference 2 months in a large majority of cases, with extremes 

 of 1 and 4 months. (N. Y. E. S. B. 248.) 



INFLUENCES OP IMPORTANCE IN COLD STORAGE. 



An apple usually should be fully grown and highly colored 

 when picked, to give it the best keeping and commercial qualities. 

 When harvested in that condition it is less liable to scald, of better 

 quality, more attractive in appearance, and is worth more money 

 than when it is picked in greener condition. An exception to the 

 statement appears to exist in the case of certain varieties when borne 

 on rapidly growing young trees. Such fruit is likely to be over- 

 grown, and under these conditions the apples may need picking 

 before they reach their highest color and full development. Uni- 

 form color may be secured by pruning to let the sunlight into the 

 tree, by cultural conditions that check the growth of the tree early 

 in the fall, and by picking over the trees several times, taking the 

 apples in each picking that have attained the desired degree of color 

 and size. 



Apples should be stored as quickly as possible after picking. 

 The fruit ripens rapidly after it is picked, especially if the weather 

 is hot. The ripening which takes place between the time of picking 

 and storage shortens the life of the fruit in the storage house. The 

 fruit rots multiply rapidly if storage is delayed and the fruit be- 

 comes heated. If the weather is cool enough to prevent after-ripen- 

 ing, a delay in the storage of fruit may not be injurious to its keep- 

 ing quality. A temperature of 31 to 32 F. retards the ripening 

 processes more than a higher temperature. This temperature 

 favors the fruit in other respects. A fruit wrapper retards the' 

 ripening of the fruit ; it preserves its bright color, checks transpira- 

 tion and lessens wilting, protects the apple from bruising, and pre- 

 vents the spread of fungous spores from decayed to perfect fruit. 

 In commercial practice the use of the wrapper may be advisable on 

 the finest grades of fruit that are placed on the market in small 

 packages. 



Apples that are to be stored for any length of time should be 

 placed in closed packages. Fruit in ventilated packages is likely 

 to be injured by wilting. Delicate fruit and fruit on which the 



