128 MODERN FRUIT MARKETING 
at the normal temperature after the fruit is once in- 
fected, develop very rapidly. As the life of the fruit 
is prolonged in storage the effects of these organisms 
become more noticeable than in the earlier part of the 
storage season. All are affected materially by the tem- 
Fig. 94.—APPLE SCAB APPEARING IN STORAGE 
perature at which the fruit is stored, the lower the 
temperature the less active is the growth. 
It is well to pay particular attention to the grading to 
see that no affected fruit is put in storage. Practically 
all of these decay organisms are of such a nature that 
it is impossible for them to gain entrance to a sound 
healthy skin and, hence, if there are no punctures or 
bruises that will break the skin it is not easy for decay 
to spread. However, a very fine puncture, even as 
