be maintained for at least 90 days. Generally, the fruit from CA rooms is in 

 good shape and is selling at profitable prices. However, some disorders are 

 present and the condition of fruit i^/ithin a given room may vary considerably 

 from lot to lot. 



After looking over quite a few CA Mcintosh it is apparent that when a 

 room is properly run failure to have good fruit when the room is opened is 

 usually due to the fact that poor fruit was put in the storage originally. 

 Such things as overripe, off-grade, bruised, and stem-punctured fruit are 

 troubles which have occurred prior to storage. The same is true for boxes 

 which are slack. Even the severity of storage scald may be related to pick- 

 ing fruit in too immature a condition or allowing it to remain out of storage 

 too long after harvest. Findings in Ilev; York indicate that the amount of 

 scald on CA Mcintosh increases quite rapidly if storage of the fruit after 

 harvest is delayed more than 24 hours. In our tests this year Mcintosh 

 scalded more in regular cold storage than in CA if the apples \jevc similar 

 and were placed in and taken out of storage at the same time. The opposite 

 was true for Cortland, however. 



Aside from scald, fruit splitting and rot were problems in some lots of 

 Mcintosh. In CA rooms the humidity must be kept high to prevent shriveling. 

 Consequently, mist nozzles have been installed in most CA rooms. Sometimes 

 boxes with which the mist comes in direct contact tend to develop more split 

 fruit and rot than boxes farther away from the 'nozzles. It is our observation 

 that large fruit or apples V7hich went into the storage in an overripe condition 

 are most apt to split, but excessive water from mist nozzles may increase the 

 tendency of such apples to spilt. Often apples from one source are much more 

 susceptible to splitting and rotting than from another even when the fruit is in 

 a similar position in the same room. This means that the condition of the fruit 

 vjhen it comes to the storage is often of primary importance in determining the 

 extent of these difficulties. It also seems that fruit packed in old wood may 

 develop more rotten apples than fruit in new boxes. Old wood, expecially if 

 it has contained rotten apples in the past and no attempt has been made to 

 disinfect it, probably represents an excellent source of rot spores for every 

 new batch of apples. 



Some carbon dioxide injury v;as evident in sliglit amount in some storages. 

 This trouble can be further reduced in amount by running the CA room at about 

 3 per cent carbon dioxide for the first month and at 5 per cent thereafter, 

 rather than at 5 per cent throughout the storage period. 



Summary 



1. It should be re-emphasized that only good sound fruit be placed in a 

 CA room. Mcintosh apples in such rooms should average about 15 pound flesh 

 firmness at harvest. In order to have firm, crisp Mcintosh in March and April, 

 one must put a good hard apple into the storage. Probably, it is better to put 

 firm apples vjhich lack the best red color into a CA room rather than fancy 

 colored apples which are too ripe if a choice must be made. 



2. The best Mcintosh for CA should not exceed 3 inches in diameter. Over- 

 size fruit does not keep well in any Icind of storage and is much more subject to 

 splitting and internal breakdo\m than smaller fruit. 



