364 



POMOLOGY 



life will be extended beyond that of unwrapped fruits. This 

 has been particularly tested with apples, since they have a 

 long period of storage. The wrapper affects the keeping 

 qualities in several different ways: it retards the ripening 

 processes; it prevents the transfer of rot from one apple to 

 another; it protects against bruising and the discoloration 

 that maj^ result from improper packing or rough handling; 

 it checks transpiration; and in general adds to its commer- 

 cial value. (Powell.) 



A striking difference in the keeping quality of wrapped and 

 unwrapped fruit is shown in the following table: 



Table XCVIII 

 amount of decayed fruit, april 29, in bushel packages 



(after POWELL AND FULTON) 



Variety 



Unwrapped 



Per cent 



Baker 



Dickenson 



Mcintosh 



Mcintosh (second lot) 



Northern Spy 



Wagener 



Wealthy 



4.3.0 

 15.0 

 32.0 

 52.0 

 63.0 

 60.0 



Several different types of wrappers were used in these 

 experiments — tissue, parchment, waxed or paraffin, and un- 

 printed news — but no important difference was observed 

 except with the parchment, on which mold developed freely 

 at 36° F. but only slightly at 32° F. 



A double wrapper proved more efficient in retarding ripen- 

 ing and transpiration than a single one. 



