THE EFFECTS OF STORAGE ON FRUITS 125 
degrees is a point at which most fruits can stand with- 
out being injured by the freezing process. 
This same condition can often be noted in the orchards 
of the Northern states before the fruit is harvested. A 
drop in temperature of three to four degrees below freez- 
ing, sometimes accompanied by snow, will freeze the fruit 
almost through. If the sun comes out brightly the fol- 
lowing day, the fruit is sure to be spoiled. On the other 
hand, if conditions are favorable, the skies cloudy and 
the temperature rises gradually, the fruit will often 
regain the normal condition without any bad effects. 
Fruit Scald.—This is a trouble which often appears 
in storage and for which no very satisfactory explana- 
tion has been given. It is a physiological trouble, as no 
decay organisms have ever been found in connection 
with it. It appears mostly on the surface of the skin, 
seldom penetrating the flesh. It gives the fruit the ap- 
pearance of a half-baked apple; the skin turning dark 
brown in spots. The affected area may be small or ex- 
tending over a considerable part of the fruit. While it 
does not materially injure the value of the fruit, it does 
detract considerably from the appearance, and fruit 
held in storage for the fancy trade or for dessert pur- 
poses is discounted if scald appears. 
The cause is purely physiological and seems to be as- 
sociated only with the lower temperatures in storage 
houses. It seldom or never develops in common cellars 
on the farm where the temperature does not run lower 
than 35 or 40 degrees. It is supposed to be due to an 
excess of carbon dioxide given off by the fruit in the 
ripening. There is no very good way of preventing the 
appearance of scald except in the careful selection of 
