-3- 



1. Firmness of fruit at harvest . Obviously, apples which are rather mature 

 and relatively soft at harvest time are not going to keep as long as those v/hich 

 are firmer. Such fruit should be disposed of first and, il possible, stored 

 separately since they produce large quantities of ripening and scald gases which 

 will tend to shorten the storage life of less mature lots. There is still 

 considerable controversy as to whether pre-harvest hormone sprays hasten ripening. 

 Data on Mcintosh indicate that in some seasons the application of hormone may 

 hasten ripening and its effect has been detected in respiration and firmness 

 studies within a few days following its application. Failure of hormone sprayed 

 trees to keep as well as non-sprayed fruit may be related also to the fact that 

 hormoned fruit has been allowed to hang until overripe. 



2. Degree of bruising . It should be kept in mind that prevention of bruising 

 at harvest time is impoi'tant not only for appearance's sake but also from the 

 standpoint of firmness. Apples soften faster when bruised than similar apples 

 bruise-free , 



3. Storage temperature . In the fall, rapid cooling cannot be overemphasized. 

 Apples held at UQO f. ripen about tv/ice as fast as they do at 32° F., and at 



60° F. about three times as fast as at kO° F. Be sure when building a storage that 

 ample cooling capacity is provided and remember that a forced-air circulation 

 system will cool the fruit faster than a coil system of similar cooling capacity 

 which develops relatively weak air currents. 



It. Humidity . At temperatures of 32^F. attempt to maintain a relative h'omidity 

 around 90%. Under these conditions shriveling will be held to a minimum. Biggest 

 losses of moisture from apples is to ;vooden boxes and cold coils. Moisten the 

 boxes if they have not been heavily rained upon. If possible, v;hen the room is 

 loaded and down to proper storage temperature, raise the refrigerant temperature 

 so that the differential between it and storage room air is small. Coils at 10° F. 

 will take much more out of the air moisture than coils at 25° F. 



5. Ripening gases . As apples ripen they produce several ripening gases. 

 Ethylene is apparently most active in this regard although recent investigations 

 at Cornell University indicate that other gases may have a similar influence. 

 Batches of ripe apples produce s-ufficient quantities of these ripening gases to 

 hasten the rate of softening of less mature lots. The problem of removing these 

 gases cannot be accomplished by simple ventilation procedures. Gold storage 

 ventilation is usually not feasible except when outdoor temperatures are near 32*^ F. 

 and such periods in the first month or six weeks of storage are short. Also, as 

 soon as ventilation ceases the ripening gases will build up rapidly to their 

 former level. After an apple has been in storage a month to six weeks it has 

 probably reached the point v/here ripening gases no longer influence its rate of 

 softening. Although the air-purification method utilizing activated, coconut 

 shell carbon is not entirely satisfactory for complete removal of all ripening 

 gases, it is probably superior to any other known method. Also, air-purification 

 will aid in scald control and in eliminating many types of storage odors. 



— F. V». Southwick 

 ■ir -ii- -it -ir -K- -x- ■;!■ ■!}■ -it -ii- -/c -.i- -it •>!■ r<r -i!- ^ ■;;■ 



From the November 22 Special Apple Llarket Report, - "Only 

 highest colored, firm fruit bringing top quotes." 



