14 CIRCULAR 9 3 5, U. S. DEPARTMENT OF AGRICULTURE 



Susceptibility of bruises to decay decreased during storage of the 

 bruised fruit; this reduction was marked after only 3 days. 



The amount of infection increased with advance in maturity and 

 ripeness of the fruit, but these factors did not influence the rate of 

 enlargement of the decaying areas once infection had occurred. 



Rapid cooling and subsequent storage temperatures of 31° to 32° 

 F. during a 1-month period after bruising and inoculation, greatly 

 retarded the development of decay in bruised tissue. 



