- 4 - 



5. Storage did not mask the softening effects of freezing. 

 In storage, the apples continued to soften so that dif- 

 ferences remained distinguishable after storage. 



Perhaps the most practically important finding in our studies 

 was that extent of freezing injury could be measured quickly and 

 easily. If apples have become frozen, samples should be thawed at 

 room temperature and after a couple of days be compared with simi- 

 lar apples that were not frozen. If they have been killed, dis- 

 coloration should begin upon thawing. If discoloration occurs, 

 the apples have been ruined and cannot be salvaged. If they do 

 not discolor, they have not been killed and the extent of damage 

 can be measured by their firmness with a Magness-Tayl or pressure 

 tester. With this quick and simple assessment, the grower can 

 make a decision on what to do with the apples after they thaw. 



We did not determine the effects of freezing apples while 

 they were still attached to the tree. However, Smock recently 

 found that less visible injury occurred to apples frozen while 

 attached than when frozen detached from the tree ( HortSci ence 7: 

 174 (1972). It is likely that damage from freezing of attached 

 fruits can be assessed the same way as suggested above for detached 

 fruits. In considering freezing injury to fruits in the field or 

 in the storage, a critical factor is to not handle the fruit while 

 it is frozen. Physical contact with frozen apples, whether on or 

 off the tree, will cause "contact points" to appear after thawing. 



*************** 



CALCIUM NUTRITION INFLUENCES APPLE QUALITY 



Mack Drake, John H. Baker, and W.J. Bramlage 

 Department of Plant and Soil Sciences 



Incidence of bitter pit in apples is known to increase as the 

 calcium level in leaves and fruit declines. Although foliar sprays 

 of calcium solutions have been shown to reduce bitter pit, they 

 have not eliminated it. A major problem is the very poor absorp- 

 tion of applied calcium into apple trees and fruits. 



We have been studying methods to increase the level of apple 

 fruit calcium, using a block of over-30-year-ol d 'Baldwin' apple 

 trees located at the Horticultural Research Center, Belchertown, 

 Massachusetts. A series of treatments was begun in April, 1970, 

 and include soil applications of lime and calcium nitrate, foliar 

 applications of calcium nitrate, and combinations of foliar sprays 

 with soil treatments. The specific treatments employed are listed 

 in Table 1. A total of 52 trees are included in the experiment. 



