showed no significant difference in color of cider among the sam- 

 ples at the time of pressing. Therefore, we concluded that freez- 

 ing of these 2 varieties of apples did not significantly affect 

 the quality of cider yielded. 



In summary, our tests showed that if apples become frozen, at 

 least shortly thereafter they may be pressed for cider without a 

 loss of cider quality. However, total yield will likely be reduced 

 unless the press is being operated under optimum pressing condi- 

 tions. 



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



CARBON DIOXIDE LEVELS IN APPLE STORAGES 



Wi 1 1 i am J . Braml age 

 Department of Plant and Soil Sciences 



For most apple cultivars the COp level recommended in a CA 

 atmosphere is from 2 to 5%, and for some it is recommended that 

 COp be kept lower during the first month of storage than during 

 the later months. There is now some indication that these may 

 not be the best COp conditions for apples. 



In 1971, H.M. Couey and K.L. Olsen at the U.S.D.A. Laboratory 

 in Wenatchee, Washington conducted an experiment on Golden Deli- 

 cious apples, in which the fruit were treated with from 5% to 20% 

 COp for 10 days immediately after harvest. Some of these apples 

 were ripened immediately thereafter and others were placed in reg- 

 ular CA until spring. Whether ripened immediately or stored in 

 CA, those apples given the short COp treatment right after harvest 

 were significantly firmer than those that had not been treated. 



I 

 they w 

 1940's 

 Rhode 

 sul ts 

 that t 

 air fo 

 them i 

 storag 

 area, 

 was on 

 Del i ci 



n rev 

 ere n 

 , Dr. 

 Islan 

 ( Proc 

 reati 

 r up^ 

 n reg 

 e. W 

 Inju 

 ly si 

 ous , 



1 ewi ng 

 ot the 



S.A. 

 d stud 

 . Amer 

 ng a n 

 to 10 

 ul ar a 

 i th ce 

 ry was 

 ight i 

 Northe 



the lite 

 first to 

 P i e n i a z e k 

 ied the u 

 . Soc . Ho 

 umber of 

 days imme 

 ir storag 

 r t a i n c u 1 

 severe i 

 n Mclntos 

 rn Spy, a 



ratur 

 obse 

 and 

 se of 

 r_t. S 

 cul ti 

 di ate 

 e sha 

 ti var 

 n Due 

 h and 

 nd ot 



e, Couey 

 rve this 

 his cowo 



CO, to 

 01.^^46:1 

 vars wit 

 ly after 

 rply red 

 s, COp i 

 hess and 



did not 

 her cult 



and Olsen discovered that 

 response. During the mid- 

 rkers at the University of 

 control scald. Their re- 

 23-130; and 48:81-88) showed 

 h from 25% to 60% COp in 



harvest and then keeping 

 uced scald during and after 

 njury developed in the core 

 Yellow Transparent, but 

 occur at all in Cortland, 

 i vars . 



These findings were never developed for commercial 

 to control scald because no practical means to generate 

 COp atmosphere was available at that time. By the time 

 generators were developed, chemicals were available for 

 trol . 



appli cation 

 these high 

 atmosphere 

 scald con- 



