STORAGE OF FRUIT 367 



2. Humidity apparently has no effect on the development 

 of the disease, according to Brooks, Cooley, and Fisher, '^ 

 while Whitehouse found that the drier the storage-rooms the 

 less the scald. 



3. All experiments showed that scald will dovc^lop more 

 rapidly as the temperature increases. Powell and Fulton 

 found that scald appeared to a much greater extent if apples 

 were stored at 36° F. than at 32° F., although both lots 

 were stored immediately after picking. Brooks and Cooley 

 found a consistent difference in favor of the lower tempera- 

 ture in the prevention of scald. Scald developed rapidly at 

 50° F. during the third month of storage, whereas it was 

 four months before it appeared at 41° F., and five months 

 at 32°. 



4. Apple-scald has been more serious on green than on 

 ripe fruit, but it develops more rapidly on the latter. All 

 investigators have laid emphasis on this point as the most 

 important so far as the fruit itself is concerned. " Immature 

 fruit scalds readily in storage. Whatever the variety of 

 apijles under consideration, it is in the best condition for 

 cokl storage when it has reached prime maturity for picking, 

 is well colored, hard-ripe, and neither immature nor over- 

 mature." 



5. Wrapping apples in paper delays the appearance of 

 scald during storage. 



335. Pre-cooling.'- — It has been determined that fruit 

 will cany better and keep longer if it is cooled immediately 

 after it is picked from the tree and before going into cold 

 storage or refrigerated cars. This is particularly true of 

 citrus fruits and such soft kinds as peaches. 



Experiments by the United States Department of Agri- 

 culture have shown that it requires wann fniit from three to 



1 Jour. Agr. Res. 18: 4. 1919. 



2 Practical Cold Storage. Madison Cooper. Second Ed. 



