THE EFFECTS OF STORAGE OT FRUITS 125 

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degrees is a point at which most fruits can' stand* witjf 



out being injured by the freezing process. 



This same condition can often be noted in the orchards 

 of the Northern states before the fruit is harvested. A 

 drop in temperature of three to four degrees below freez- 

 ing, sometimes accompanied by snow, will freeze the fruit 

 almost through. If the sun comes out brightly the fol- 

 lowing day, the fruit is sure to be spoiled. On the other 

 hand, if conditions are favorable, the skies cloudy and 

 the temperature rises gradually, the fruit will often 

 regain the normal condition without any bad effects. 



Fruit Scald. This is a trouble which often appears 

 in storage and for which no very satisfactory explana- 

 tion has been given. It is a physiological trouble, as no 

 decay organisms have ever been found in connection 

 with it. It appears mostly on the surface of the skin, 

 seldom penetrating the flesh. It gives the fruit the ap- 

 pearance of a half-baked apple; the skin turning dark 

 brown in spots. The affected area may be small or ex- 

 tending over a considerable part of the fruit. While it 

 does not materially injure the value of the fruit, it does 

 detract considerably from the appearance, and fruit 

 held in storage for the fancy trade or for dessert pur- 

 poses is discounted if scald appears. 



The cause is purely physiological and seems to be as- 

 sociated only with the lower temperatures in storage 

 houses. It seldom or never develops in common cellars 

 on the farm where the temperature does not run lower 

 than 35 or 40 degrees. It is supposed to be due to an 

 excess of carbon dioxide given off. by the fruit in the 

 ripening. There is no very good way of preventing the 

 appearance of scald except in the careful selection of 



