336 THE APPLE 



Removal from storage. Apples should be in a firm condition 

 when taken from storage, and should be kept in a low tempera- 

 ture after removal. A high temperature hastens decomposition and 

 develops scald. Comparisons at the New Hampshire Agricultural 

 Experiment Station indicated that the length of time apples keep 

 when taken out of cold storage is in direct proportion to the height 

 of the temperature to which they are subjected. When the fruit 

 is taken out of storage at a time when conditions are especially 

 favorable for decay, it decomposes faster than in the fall or winter, 

 when the temperature is low. 



Wrappers. Apple wrappers tend to delay apple scald on most 

 varieties with which they have been used. They also postpone the 

 breaking down of fruits and prevent the spread of decay. They 

 are out of the question, however, except where apples are packed 

 in boxes or where packed for special purposes in barrels. The cost 

 of wrappers amounts to from 3 to 4 cents per bushel in addition to 

 the expense of wrapping. With fancy boxed grades the wrapper 

 is of considerable value in preserving the fruits in cold storage ; 

 and its use is advisable for the finest grades of fruit placed on 

 the market in small packages. 



There appears to be no decided preference for any particular 

 kind of wrapper. Wrapping fruit in paraffin paper and then in 

 newspaper has been advocated. This is perhaps a trifle bulky, but 

 the danger of mechanical injury will be lessened and the loss in 

 transportation reduced to a minimum. For commercial use but one 

 wrapper is needed. 



Packages. Apples that are to be stored for any length of time 

 should be placed in closed packages. Delicate fruit and that in 

 which the ripening processes need to be quickly checked should be 

 stored in the smallest practicable commercial package. The fruit 

 cools more rapidly in small packages. 



Professor Ernest Walker of the Arkansas Agricultural Experi- 

 ment Station says : 



It does not pay to store inferior grades of fresh fruit for marketing, no 

 matter how short the fruit crop may be in your section. Such fruit does not 

 keep well and it is a blunder to try to get the public to pay a good price for 

 poor fruit. Grade the fruit according to size, color, and quality, and pack so 

 that the contents of packages are the same from top to bottom. Mark and seal 



