THE PKINCU'AL DISEASES II7 



digest the food we eat. A disease of apples due to such 

 a cause is obviously hard to treat. 



Different varieties show very different degrees of 

 susceptibility to scald. Rhode Island Greening- is the 

 most notable among standard commercial varieties in 

 its tendency to show this trouble, but other sorts 

 suffer almost equal damage. In the storage experi- 

 ments of ]\Ir. G. Harold Powell, the following- 

 varieties were found to be seriously affected by 

 scald : 



Arctic, Nero, 



Arkansas, Paragon, 



Baldwin, Rhode Island Greening, 



Ben Davis, Smith Cider, 



Gilpin, Stayman Winesap, 



Grimes, Wagener, 



Huntsman, Winesap, 



Lankford, York Imperial. 



Scald also varies greatly with other conditions, such 

 as the ripeness of the fruit, temperature of storage, etc. 

 Some of the more important of these conditions may be 

 summarized as follows : 



1. Maturity of tJic fruit. — Thoroughly mature, 

 well-colored fruit suffers less than fruit picked green 

 or underripe. However, as ripening progresses in stor- 

 age, scald increases. 



2. Methods of handling bctzvccn flicking and stor- 

 age. — Immediate storage gives least scald, while any 

 delay in storage will show proportionate increase in 

 scald. 



J. Temperature. — A storage temperature of 31°- 

 32° proves best for practically all varieties. 



]\Ir. Powell's own suggestions, made on the basis 

 of his experiments, are that "from the practical 



