of Delicious. These fruit were 

 stored for 29 weeks at 32°F and 

 then kept at 70°F for seven 

 days, after which the percent 

 of fruit that had developed 

 scald was determined. Results 

 (Table 1) show that actual scald 

 development in 1994-95 was 

 about the same as would be 

 predicted from Figure 1, based 

 on hours below SO^F at harvest. 

 Therefore the unusually cool 

 season had no substantial ef- 

 fect on scald susceptibility 

 other than what would have 

 been detected by counting 

 hours below 50° before harvest. 

 Note: In this experiment 

 we determined scald on fruit 

 when they were removed from 

 storage, as well as after seven 

 days at room temperature. The 

 percent of Delicious with scald 

 on them was as high right out of storage as af- 

 ter seven days at room temperature, although 

 the scalded areas were darker in color after the 

 seven days. Thus, scald actually formed in stor- 

 age. This was not true for Cortland. Very few 

 of them showed scald at removal from storage; 



most scald appeared during the seven days at 

 70''F. It should be pointed out that these fruit 

 were kept in 32°F air for 29 weeks and so, they 

 were very senescent. We do not know if the scald 

 on Delicious would have been as fully developed 

 at removal from storage at earlier times. 



*T# *T* vL» *3/» •Sa 

 rp» •^ •^ 0^ #Y* 



Fruit Notes, Summer, 1995 



