338 THE APPLE 



unaffected apples. The greatest damage from the trouble is the 

 lessening of the market value of the fruit due to its unattractive 

 appearance. 



The interest in apple scald among growers and shippers was 

 especially keen during the season of 191 2- 19 13, when much loss 

 from this cause was experienced in parts of the United States. 

 There is much difference in varieties in regard to their suscepti- 

 bility to scald. Investigations and observations seem to show that 

 maturity is one of the main factors in this trouble. Well-matured, 

 well-colored specimens scald very little, while immature and poorly 

 colored specimens suffer greatly. The appearance of the scald also 

 seems to be closely connected with the changes that occur in ripen- 

 ing after the apples are packed, and is most injurious as the fruit 

 approaches the end of its life. The ripening that takes place 

 between the picking of the fruit and its storage makes it more 

 susceptible to scald, and delay in storing fruit in hot weather is 

 particularly injurious. The fruit scalds least in a low temperature. 

 Scald quickly develops on fruit removed from storage late in the 

 season, especially when the temperature is high. 



From the information at hand at this time, it would seem that 

 such varieties as Grimes, Sheriff, Winesap, Arkansas, and others 

 which scald badly should be picked as late as possible, but before 

 heavy dropping begins or there is danger of freezing, thus securing 

 well-matured specimens. If good storage facilities in the way of 

 cellars or caves are at hand, varieties of good keeping qualities, 

 like the Winesap and the Arkansas, can be handled profitably in 

 common storage. 



There is a difference of opinion as to how much scald injures 

 the apples, some dealers claiming that it does not affect the sale 

 of the fruit to any appreciable extent. Scalded fruits may find a 

 ready market for culinary use at bakeries, restaurants, and hotels. 



Preventing scald. It does not appear practicable to treat the 

 fruit with gases or other substances to prevent scald. From a 

 practical standpoint the scald may be prevented to the greatest 

 extent by producing highly colored, well-developed fruit, by stor- 

 ing this fruit as soon as it is picked in a temperature of 31 or 

 32 degrees F., and by removing it from storage in the coolest 

 possible outside temperature. 



