.4_ 



peach pits from a cannery and dumping them in the ocean. Now he is making a 

 profitable income, because it occurred to him that the pits would make good 

 lov/-cost fuel. 



That the length of the wetting period required for a light infection 

 of scab on apple leaves varies from 9 to 20 hours, dependent upon air tempera- 

 ture at the time the infection occurs? The following table, arranged by TJ^, D. 

 Mills of Cornell University, shows the relationship between temperature, length 

 of vretting period, and degree of infection. These data assume a condition 

 where mature scab spores are abundant. They cover a study in western New York 

 between the years 1924 and 1940, 



Hours of Wetting Needed for Leaf In fe c t i on 



Temperature (°F) 



45 



50 



55 



60 



65-75 



78 



F ruit Program, Farm and Home Week, July 51, Aug. 1. 



Thursday, July 31 

 9:00 Equipment Exhibits and Demonstrations 

 10:30 Review of Current Problems - R. A. Van Meter 

 11:00 Review of Spraying Season - W. H. Thies 

 11:30 Hormone Sprays - L. Southwick 



Modified Atmosphere Storage - J. K. Shaw 

 12:30 Luncheon 

 2:00 How Mcintosh Apples Get Bruised - A. F. Yeager 

 2:30 Soil Moisture and Irrigation of Orchards - F. S. Hewlett 

 3:30 Tour of Experimental Plantations 



Friday, August 1 



9:00 Equipment Exhibits and Demonstrations 

 10:00 The Army Apple Purchase Program - L. A. Webster 

 The Consumer Speaks - Eleanor Bateman 

 Handling Surplus Fruits and Vegetables - C. A. Hainan 

 11:00 Trends in the Marketing of Fruits - C. B. Denman 

 12:00 Luncheon 

 2:00 Crop Estimates - W. E. Piper 



Marketing Plans of the Apple Institute - T. H. O'Neill 

 Advertising Apples - L. A. Webster 

 3:00 How Orchard Management Affects Fruit Set and Development - 



F. «. Hewlett 



Q uality of Apples fr om M odif ied Atmosphere Storage 



Although qu'ality in fruit iVa difficult thing to measure, everyone 

 who sampled apples from the modified storage room at the Si>ate College and com- 

 pared them with apples from ordinary cold storage agrees that modified storage 

 apples have a better flavor. Even though the oxygen content of the storage 

 room was higher than it should have been (10?^ instead of 2%) the ripening pro- 

 cess during the winter was slowed up enough to produce a Mcintosh of better - . . 

 quality in April thaji was possible in ordinary storage. In freshman chemistry 

 class vie learned that an oxidizable material burns faster in an atmosphere of purf 



