366 POMOLOGY 



some difference of opinion in regard to an open and a closed 

 package. The recent investigation on scald of apples shows 

 that aeration of the fruit is important in preventing the 

 trouble, which would argue for a somewhat open package. 

 On the other hand, a slatted or otherwise open package 

 often results in a shriveling of the fmit which is veiy serious 

 with some varieties. 



333. The shrinkage of fruit in storage. — As indicated 

 before, the fruit in storage continues a life process which 

 results in certain changes and losses through respiration. 

 By far the greatest loss in weight, however, takes place 

 through loss of moisture which amounts to about 10 per 

 cent of the weight of fruit for a season. The diy-skinned 

 and russet apples lose moisture much more rapidly than 

 the oily-skinned ones. The Roxbury Russet, Spitzenburg, 

 and Jonathan shrivel readily in storage unless the humidity 

 is kept to nearly 85 per cent. 



334. Apple-scald. — The development of scald is one of 

 the serious problems to be dealt with in the storage of apples. 

 Scald has been defined as a "superficial browning" of the 

 skin which does not extend deep into the flesh but detracts 

 from the appearance of the fruit and reduces its commercial 

 value. 



A number of experiments have been conducted to deter- 

 mine its cause and how it might be prevented, and as a result 

 the following general conclusions have been drawn: 



1. The cause of scald is apparently an abnormal respiratory 

 condition. The disease can be readily produced artificially 

 by storing under conditions of restricted aeration, and no 

 scald can be produced on apples that are well aerated. The 

 small amount of scald that usually develops in cellar and 

 air-cooled storage-houses appears to be explained by the 

 important role that aeration plays in the development of 

 the disease. 



