22 CIRCULAR 6 5 9, U. S. DEPARTMENT OF AGRICULTURE 



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Figure 9. — A, Water core, characterized by a glassy or water-son ked appearance 

 of the flesh around the core or main vascular bundles. Such affected apples 

 are predisposed to internal break-down. B, Internal break-down, character- 

 ized by a general mealiness and brownish discoloration of the flesh. C. Soft 

 scald, which makes apples look as if they might have been rolled on a hot 

 stove. D. Soggy break-down, which is brought about by causes similar to 

 those which produce soft scald. 



storage. Further holding of such lots is hazardous. As already sug- 

 gested, the best means of preventing internal break-down is to 

 harvest the fruit at the proper stage of maturity and to retard its 

 life processes as much as possible thereafter bv holding it at a temper- 

 ature of 30° to32 : F. 



SOFT SCALD AND SOGGY BREAK-DOWN 



Some varieties of apples are particularly subject to soft scald or 

 soggy break-down in cold storage. These diseases are very similar 

 in nature and cause but differ in their manifestation. 



Apples affected by soft scald look as if they might have been rolled 

 on a hot stove (fig. 9. O). Strips or large spots of the outer tissues 

 are affected ; the skin is dead and brown but tightly stretched with 

 a very definite demarcation of the margin. The underlying flesh 

 is brown and discolored but only in late stages is it more or less 



