* 362 OHIO EXPERIMENT STATION: BULLETIN 214 
same common molds, including especially Penicillium, possibly with 
the aid of others, are sources of serious loss in the handling of citrus 
fruits—oranges, lemons, etc., during their prolonged periods of 
transit and storage. 
In the case of grapes the losses are almost altogether due to 
breaking of the skin following which molds and bacteria are liable to 
appear under favorable conditions. 
STORAGE ROTS OF APPLES AND PEARS 
With apples the commonest storage rot for our district is doubt- 
less also the commonest orchard rot, namely, black-rot, due to the- 
black-rot fungus, Sphaeropsis malorum Berk. All are familiar with 
orchard conditions liable to prevail at ripening time. ‘This fungus 
is generally found, especially in orchards of mixed varieties, because 
some sorts are commonly attacked by it. The same fungus causes 
cankers upon branches of the susceptible varieties and is usually 
well distributed over orchards. The punctures of worms or of bees, 
or wounds caused by mechanical injuries such as occur in wind-falls, 
and the various drops at picking time, afford easy entrance for the 
fungus. In consequence we must expect that the fruits which have 
been in any way punctured or injured, have also been exposed to 
infection by the black-rot fungus. Such infected fruits are very 
liable to rot because of the progress of the fungus, if conditions are 
favorable. The high temperatures of storage sheds and ordinary 
freight cars during October and early November in our climate, are 
such as favor its development. 
In the light of our present knowledge the best we can dois to 
transfer fruit as soon as possible to storage where the temperatures 
are low enough to restrict the fungus. It follows without saying, 
that good results are obtained only from absolutely sound fruit, and 
the low temperatures of cold storage houses, 42 degrees or below, 
may be relied upon to check this rot to a very large extent, provided 
only sound fruits are placed in storage. 
Naturally the discussion which follows under the storage of 
onions will raise the question here as to the practicability of gaseous 
disinfection of apples by the use of formaldehyde gas. It would 
seem possible under favorable weather conditions when fruit can be 
gathered dry and brought into storage houses in that condition, to 
disinfect the fruits by the formaldehyde gas method. Of course it 
follows that the period of disinfection will be brief in order that 
little or no gas will be absorbed by moist or exposed fruit surfaces, 
since formaldehyde is objectionable in foodstuffs. The time of 
fumigation may not need to be more than about half that used for 
potatoes or onions, and the strength of the formula may even be 
modified. The aim would be the destruction of external spores, etc., 
which certainly are a menace at all times. 
