88 THE COLD STORAGE OF APPLES 



SUMMARY OF RESULTS. 



Apples placed in cold storage, four to six weeks after 

 picking, kept in good condition until the following April, 

 after which they decayed rapidly. 



Apples placed in cold storage in October, 1900, and sold 

 in April, 1901, were more profitable than fruit sold at har- 

 vest time. 



When apples were kept in cold storage until June, there 

 was more loss in the brine system of cooling than in the 

 air-circulation system. 



Apples decayed fastest at the end of the barrel which 

 was headed after packing. This was evidently due to the 

 bruises produced by the operation of heading. 



Cold storage does not injure the fruit nor lessen its keep- 

 ing qualities after removal from the warehouse. 



The lower the temperature, the more effectively is decay 

 hindered. Cold storage hinders, but does not stop decay. 



Wrapping apples in papers was advantageous when they 

 were kept until June, or later. The kind of paper made 

 little difference, provided it was clean. 



Chemical changes take place within the apple, which 

 are independent of decay and result in the over-ripe condi- 

 tion, recognized by " mealy " pulp and lack of flavor. 



Low temperatures hinder the chemical changes, while 

 high temperatures hasten them. 



Apples intended for cold storage should be carefully 

 handled and placed in the storehouse as soon as possible 

 after picking. 



