■5- 



Mclntosh in particular, nay lose much of their faiaous high quality in pro- 

 longed cold storage. In raodified atmosphere storage at 40° F. , the life 

 processes (ripening) nf apples are slowed dovrn more effectively than in com- 

 mon 32° F. cold storage. Theoretically, this should result in apples keeping 

 longer in better condition. This is the purpose of developing the modified 

 method of storage. 



Briefly, the slowing down of ripening processes in modified atmosphere 

 storage is the result of maintaining a low oxygen concentration (around 2%, 

 coi.ipared vdth 21% in air) and a relativeJy h:gh carbon dioxide level (5 to lO^o 

 compared with .03% in air). These factrjrs more than counteract the effect of 

 the higher storage temperature, 40° F. This nigher temperature is helpful in 

 decreasing core breakdown and in maintaining b&tter quality in Kclntosh. 



The modified storage room must bs practically ''gas-tight." Otherwise, 

 as the apples uti]ize the oxygen in the air, leakage will prevent the actual 

 decrease in oxygen percentage which is required. The storage room at Li.S.C. 

 was not sufficiently tight in 194u-41 and during the ?tart of the 1941-42 

 season. Very ynall leaks prevented succsosful operation. HOvvever, since 

 December, ]941,, this storage has perforned satisf .-ictcrily. Considering the 

 degree of maturity of tiie apples when the fcragH began to funotion properly, 

 they came out in rather good condition the '.atter p»rb of March, LIcIntosh 

 v.-ere over-mature, of course, ar^d a little flat in taste, bat '-therwise satis- 

 factory. Coftiand scalded, as v.'as expected. Golden Dej.icious were in excel- 

 lent condition with practically no shrivelling. It seems that this type of 

 storage nay be useful for extended holding of Golden Delicious j as for L'clntosh. 



A condensation of this subject from the Annual Report of the Llass. 

 Agrl . Exp. Sta., 1S41, follows: Experiments with 40- quart milk cans as gas- 

 tight containers gave some interesting results. Special atmospheres vrjre 

 maintained by remo-'/al of carbon dioxide generated by the fruit, by flushing 

 with pure nitrogen at intervals, and by controlling ventilav,ion- Storage tem- 

 perature wab 40'' F. In the can in which the oxygen was aiiov.ed to remain be- 

 low 1% and the carbon dioxide was rather high, the apples developed a slight 

 alcoholic taste which was evidence of anaerobic resp;'.:-ation. The best Llclntosh 

 came from a can opened May 13, v;hich had been flushed with nitrcgen. These 

 apples v^-jre decidedly bettor than checks kept at 52° to 33'-' F. in the usual 

 way. The oxygen had been maintained in the range of 2 to 6% and the carbon 

 dioxide between 2 and 12%. In this, as in all of our storage tests, well ma- 

 tured, v.'ell colored Mcintosh gave the best results. 



V.'e have learned through experience that a successful modified atmos- 

 phere storage must be just about "gas-tight." This is perhaps the most im- 

 portant factor to be considered by growers who may at some time contemplate 

 converting present rooms or constructing new ones. There is still much to be 

 learned about modified a tmosphere storage. However, several such storages are 

 being operated, and rather successfully, in Ijev; York State. It is entirely 

 possible that modified atmisphero storage, especially for Llclntosh, and pos- 

 sibly Delicious and Golden Delicious, may displace, in some degree, present 

 day conventional cold storage met?iods. L. Southwick 



Nicotine at N i ght 



S. IT. Harmon of the New York Agricultural Experiment Station at Geneva 

 reports in a recent publication a very interesting point to consider in night 



