although carbon is excellent for odor removal anl apparently removes soi-e. jiiJening 

 gases ^ it is not a fully reliable scald control device* In the course of our experi- 

 ments it became apparent that earbon may control scald quite vrell on li, I, Greening 

 but fail completely to control scald on Cortland, This fact made us wonder if the 

 causal factors for acald might vary from one variety tc another* 



In an effort to obtain more information concerning variations in defjree of 

 scald obtained between different varieties receiving similar treatment and to obtain 

 more information on the influence of storage temperature on scald, lots of lit I» 

 Greening and Cortland were held for different periods at 32 ar^ UO'^, during a 16- 

 week: storage period. In one series certain lots were held for one vreek at Eo^F, and 

 the rest of the time at 38^, In other words, one lot \ras held the first week at 

 UO^,, another lot the second week at iiO^F,, etc*, but the rest of the time the fruit 

 was at 32^F, Similar series were set up vd-th one lot in each series remaining a 2 or 

 k weeks period at UO^F, arxi the rest of the time at 52°f, Also, vre had a lot at 

 hO^, and another at 32°F, which remained at these ten^^eratures for the entire 16 weeks* 

 The average amount of severe scald over a 2 year period is given in the follcaving 

 table. Since the lots placed at 1+0°f, for one week showed no significant differences 

 that data is not given* 



The influence 



on apnle scald of 

 'at kO°F, 



varying' periods 



From the data it seems that R. I» Greening and Cortland respond differently 

 to short storage periods at UO^F, R, I, Greening held fehe first 2 or i; vrecks at 

 i^O^, developed more scald than similar fruit held at that temperature for the same 

 length of time at later periods. On the other hand, Cortland developed more scald 

 when held at UO°F, during the latter part of the storage period. Also, apples of 

 both varieties when held at I+OOf, all the time had less scald than those held at 32° 

 F, for l6 vreeks. Obviously, holding apples at UO°F, is not a good way of controlling 

 scald. This data is perhaps of academic interest only but it does indicate that it 

 may be necessary to devise control measures for specific varieties, ' , 



F..;.Southwick 



