6 MASS. EXPERIMENT STATION BULLETIN 360 



Limits of Storage for Mcintosh 



There is a tendency on the part of many growers to hold Mcintosh until too 

 late in the season for the ultimate good of the variety. The popularity of Mcin- 

 tosh is due to its exceptional quality when in prime eating condition. The con- 

 tinued popularity of this variety depends upon its distribution to the consumer 

 before it has lost its characteristic flavor. This opinion is supported by replies 

 from twenty-two prominent New England growers, 60 percent of whcm indicated 

 that Mcintosh should be sold before March 1. It therefore appears that a 

 majority of the better growers appreciate the fact that by the end of February 

 Mcintosh apples, even when held in cold storage, have lost their characteristic 

 quality and when sold after that date are not likely to add to the popularity of 

 the variet^•. 



The Grade of Fruit to Store 



It is desirable that fruit which is to be stored for three months or more should 

 comply with the standards of LI. S. Commercial grade or better. It is economically 

 unsound to store apples that are seriously defective because of insects or diseases, 

 or that have been carelessly handled at harvest time. Apples with an unbroken 

 skin are not likely to rot in storage, as bruises and skin punctures are the usual 

 points of origin of decay. This is because fungus spores which cause decay enter 

 the apple through breaks in the skin. More damage is caused b\' the fingernails 

 of the pickers and sorters than is commonly appreciated. Decay frequently 

 starts where the skin of the apple is ruptured from stem punctures. 



Storage Packages 



Ninety percent of the apples held in New England storages are stored in ap- 

 proved Eastern apple boxes. The remainder are stored in standard produce 

 boxes, Western style boxes, cardboard cartons, and baskets. Cartons are used 

 for packed fruit only, while the others are suitable for storing either loose or 

 packed fruit. Baskets are the least desirable as they do not stack as neatly as 

 boxes, provide less protection for the fruit, and are wasteful of storage space. 



CONDITIONS ESSENTIAL FOR SATISFACTORY STORAGE 



In order to keep apples most satisfactorily, it is essential that the proper condi- 

 tions of temperature, humidity, and ventilation be maintained within the storage 

 room. 



Temperature 



Since the changes in an apple are chemical in nature, the speed of these reac- 

 tions is affected by the temperature at which the apple is held. At a temperature 

 of 40° F. ripening proceeds about twice as rapidly as at 32° F. Consequently at 

 the higher temperature, apples mature more rapidly and reach the final stages 

 more quickly than at lower temperatures. The function of storage is to hold 

 apples at a comparatively low temperature in order to retard the ripening proc- 

 esses. The efficiency of a storage is measured by the degree to which it delays 

 ripening without otherwise injuring the fruit. 



The temperature recognized as the most desirable for storage of apples grown 



