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IIcINTOSH APPLES FOR CA STORAGE 



The volume of Mcintosh apples going into CA storage is increasing rapidly. 

 At the present time it appears that the capacity for CA fruit in Massachusetts 

 will be at least twice what it was a year ago. The total capacity is expected 

 to increase from about 190,000 bushels in 1957 to about 400,000 bushels in 1958. 



As the volume of CA fruit available increases, it would seem reasonable to 

 expect that high-quality fruit must come from CA storages if a premium is to be 

 paid for such fruit. Once a good CA room is built and properly operated, the 

 factor which has the greatest influence on quality of CA fruit is the condition 

 of the fruit which is placed in the CA room. In other words, failure to have 

 CA fruit of high quality is generally due to the fact that poor fruit was put in 

 the storage originally. 



The following is a list of points which should be kept in mind when operat- 

 ing and selecting fruit for a CA room. 



1. Mcintosh apples for CA rooms should average about 15 pounds flesh 

 firmness at harvest if one is to expect to have a good crisp apple in 

 April and May. It now appears that, if a choice must be made, it is 

 better to put firm apples which lack the best red color into a CA room 

 rather than fancy-colored apples which are too ripe. 



2. The best Mcintosh for CA are those between 2% and 3 inches in diameter. 

 Mcintosh over 3 inches in diameter are generally softer than smaller 

 fruit and do not keep well in any type of storage. Large apples are 

 much more subject to splitting and internal breakdown than smaller ones, 

 Whenever possible, avoid fruit from trees carrying a light crop. 



3. Use apples from blocks which have not been heavily fertilized with 

 nitrogen. Mcintosh apples from trees with a moderate nitrogen level 

 are noticeably superior in keeping quality to fruit from high-nitrogen 



4. Only sound, blemish-free fruit of suitable size is fit material for 

 a CA room. Culls are culls even after they've been in a CA room. 

 CA space is too valuable to be wasted on them. 



5. Place the fruit in clean or new wooden boxes (never use cedar). 



6. Move apples rapidly to the CA room so that no more than 24 hours 

 elapse between harvest and storage. 



7. Handle fruit with extreme care in the orchard and en route to the 

 storage so that bruising and cuts are kept at a minimum. Careless 

 picking and handling plus over or under filling of boxes in the 

 orchard can result in excessive bruising and skin cutting. Skin cuts 

 represent an excellent place for rot to occur. 



8. If you wish to reduce the chances of carbon dioxide injury, maintain 

 The carbon dioxide level at 3 percent instead of 5 percent for the 

 first month. 



9. Maintain a high relative humidity (90-957o) , but don't operate the 

 mist nozzles for more than an hour or two a day. Excessive operation 



