April, 1935] Agricultural Research in N. H. 19 



keep better than others. The two orchards under test are about two miles 

 apart. Soil factors may be responsible, or it is possible that, owing to differ- 

 ences in topography, there is sufficient difference in the temperatures under 

 which the apples grow in these two locations to account for the differences 

 found in storage quality. 



In testing lots from three different fertilizer plots in the Renovated 

 Orchard at the Horticultural Farm, it was found this year that fruit from a 

 cultivated plot which is fertilized with five pounds of nitrate of soda per tree 

 was firmest, lowest in acidity, and superior in flavor during most of the 

 season. Fruit from a plot under sod culture with a complete fertilizer con- 

 taining ten pounds sodium nitrate per tree was softest, had the greenest 

 ground color, and highest acidity. Fruit from the third plot under sod culture 

 with ten pounds of nitrate of soda per tree was intermediate in all resi:>ects. 

 Results similar to these have been obtained in one previous season, but in 

 two other years there has been no significant difference in the quality of the 

 fruit from the three different plots. It seems impossible to draw definite 

 conclusions as to whether this difl'erence is actually due to the fertilizer and 

 as to why it appears in certain seasons and not in others. In addition to the 

 differences noted above which had been observed previously, it was found 

 this season that by July 17 the trouble known as brown core occurred in 43% 

 of the apples from the sod nitrate plot. 63% of those from the cultivated 

 nitrate plot, and 80% of those from the sod complete plot. 



Cortland apples picked at about the time of Mcintosh harvest were found 

 when removed from storage to be very subject to scald, even though 

 wrapped in oil paper. Fruit picked about three weeks later showed none of 

 this trouble, and at the same time remained perfectly free from internal 

 breakdown of any sort until July 17. If this finding is corroborated by 

 further study, it will be of the greatest significance with regard to the com- 

 mercial development of the Cortland variety. Another very important find- 

 ing with respect to the Cortland is that it was judged to be prime in flavor 

 over a longer period than either the ^Iclntosh or the Baldwin. Although it 

 retains its color and its attractive appearance well in storage, the Mcintosh 

 becomes progressively more tasteless after February, and many believe that 

 it is unwise to extend its marketing season into March and April as is now 

 the practice. Almost all of a large number of persons who in these tests 

 were asked to sample Cortland and Mcintosh after the end of January 

 judged Cortland to be the better. It was also pointed out that the Cortland 

 api)le does not oxidize rapidly on ])aring, and for this reason is especially 

 well adapted for salad purposes. 



Mcintosh, as in previous years, when stored at 32° F. immediately after 

 picking kept firmer, higher in acidity, and greener in ground color than if a 

 delay occurred after picking and before storing. However, on the average, 

 a slight delay tended to improve the flavor and make the fruit considerably 

 less susceptible to brown core. This is accomplished without much increase 

 in breakdown or shortening of the storage life of the apple. Differences in 

 firmness due to delay in storage, as measured by the Magnus pressure tester, 

 were found to be as follows: 5 days at 65 °F., the apples dropped on the 

 average of 3.1 pounds in pressure test, while fruit in cold storage for this 

 period decreased 0.2 pounds ; 10 days, the drop was 5 pounds, as opposed to 

 0.4 pounds for the same period in cold storage. 



