-2- 



POMOLOGICAL PARAGRAPHS 



Water Core . This condition, frequently found in some varieties, including 

 Delicious and King, is said to be brought about by high temperatures resulting in 

 what is known as hydrolysis of the starch. Absorption of vrater increases- the 

 osmotic pressure in the cellSj causing them to rupture » Briefly stated., healthy 

 leaves manufacture starch, some of vrhich goes into the apple » But instead of 

 functioning normally, high temperatures and intense sunlight almost literally causo 

 the cells to becone "droTmed out," Ilore water core is likely to occur in apples 

 with direct exposure to the sun. However, it is interesting to note that, under 

 good storage conditions, the water core in othen/ise good apples gradually dis- 

 appears. 



Residual Eff ects of Heavy Mul ching, In 1922 an experiment to measure the 

 effects of a heaT/ mulch in ah orcLai'd was established in Arelierst by Jo K, Shaw. 

 One half of the area was cultivated each year and the other half received a heavy 

 mulch. In 193? the differential treatments were discontinued in that no more mulch 

 was added and the cultivated plot was allowed to establish a rather poor sod. The 

 mulched plot received no more fertilizer while the other had some nitrogen and 

 potasium in 19U8, Bsfora removing the trees to plant a peach orchaj-d, soil samples 

 were taken and analysed. The nu^/cer of pciinds per aors of available nutrients to a 

 depth of IQ inches were as followc - (The first figure in each case represents the 

 mulched plot, the second the cultivated plot); Phosphorus, ^IC'-jTS; PoTpassrora, 

 728-398; Magnesium, I8I4-U2J CalciujE, 2,660, 2,080. These data clearly demonstrate 

 the ability of a heavy mulch to supply and maintain a larger reserve of available 

 nutrients tlian cultivation and sod. 



Mechanical Ap p le Pi cker. Visitors at the summer LFGA meeting in Amherst, 

 July 2U, had an opportunity to see a mechanical apple picker in operation on a tree 

 of the Lodi variety. Some bruising Tras apparent. A recent letter from the manu- 

 facturer brings this in-'orma-tion: "You will be interested to know that v;e have 

 checked the elbci.v on the picking head closely and find that it did cause some 

 bruising. We have padded the back of the elbow and drilled a small hole v/hich 

 creates an air buffer and prevents the fruit from hitting the back of the elbow, Yife 

 have spent considerable time this week testing the head on Yellow Transparent apples, 

 and find that there is no bruising. It is unfortunate that we had not tested the 

 elbow thoroughly before the demonstration. However, those things we learn by 

 experience," 



Rate of Ripening of Fruits . Do you know that the rate of respiration and 

 evolution of heat in an apple is about twice as great at UO'-'F, as at 32, and ten 

 times as great at 85? The data for these three temperatures, expressed in milli- 

 grams of CO2 per kilogram per hour are 3«to h, 5 to 8, and 30 to 70 respectively. 

 For peaches, at 35 and 80°F, the corresponding figures are 7 to 9 and 70 to 100. 

 Raspberries ripen at an even faster rate. At 35 and 60°F, the figures are 20 to 30 

 and 70 to 80, With strawberries, doubling the temperature just about quadruples the 

 rate of ripening. At 32 and 60°F, the figures are 15 to 17 and k9 to 68, No wonder 

 we recommend a suitable storage temperature for fruits. 



Device for Stacking Boxed App3.es . A new portable device for stacking in boies 

 apple storage has been developed in research directed by the USDA. In most of the 

 older packing houses in the Northwest, boxes of apples are stacked 10 or 12 high. 

 The lower 6 boxes are placed in position by use of two-wheeled hand trucks, but 

 stacking the additional U to 6 boxes on top is a slow, laborious job. One or two 

 men work in cramped position while others hand up the boxes. The new lift, operated 

 from a storage battery, has hydraulically operated clamps for gripping the lower box 

 in the stack to be lifted. Only one man is required, instead of t\TO or four, in 



