EASTERN-GROWN APPLES 



15 



Stayman Winesap 



At harvest the Stayman Winesap apples tested around 17 to 18 

 pounds, as is shown in figure 10. Hard apples of this variety tested 

 at least 16 pounds and as much as 21. This variety appeared to 

 pass from a hard stage almost directly to firm ripe, as practically no 

 lots were rated firm throughout. Apples testing between 16.5 and 

 13 pounds should be suitable for long storage and should represent a 

 firm stage for Stayman Winesap. Firm ripe ranged from 14 to 11 

 pounds and ripe from 12 to 7. At 70° F. some lots softened to as low 

 as 8 pounds average, whereas others failed to soften below 10 and 11. 

 At the lower temperatures (32° and 36°) practically all lots tested 

 between 11 and 12 pounds at the end of the storage period (April 15) 

 and showed little or no further softening after 1 week at 70°. 



Wealthy 



The softening of Wealthy apples during two seasons is shown in 

 figure 11. Softening at 70° F. was rather rapid, and with immediate 

 ripening at this temperature reached a pressure-test range of 9 to 

 8 pounds. At the low temperatures (32° and 36°) the rate of soft- 

 ening was not uniform. Some lots softened considerably, whereas 

 other lots failed to soften over long periods. Thus, the third picking 

 in 1935 was as firm after 4 months at 321° as when stored. Certain 



21 



20 



19 I— 

 I 8 



I 7 



LU 



tr 

 a. 



SOFTENING ON TREE * "" + 



(•——•32° 

 FIRST PICKING j # # 7Q o 



SECOND PICKING 



o 032 



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THIRD PIC 



k,ng [£IZ 



■A 32° 

 •A 70° 



-a 36° 

 D O 70° 



(F)-FR 





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S 





FR-R 



\ V 



\ \ 



\ \ X FR>R \ v * 



FR-R-*^ P-,-vA\ 



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&FR 



/ 



b 



b 



15 



31 



15 



30 



15 



31 



15 



30 



15 



31 



15 



AUG. 





SEPT. 





OCT 





NOV. 





DEC. 





JAN. 



31 



Figure 11. — Firmness (pressure test) of Wealthy apples in relation to stage of 

 ripeness during ripening at various temperatures. The letters on the chart 

 indicate the degree of ripeness, as explained on page 5. The range of firmness 

 or zone representative of each degree of ripeness is given at the right. The 

 letters are omitted from those points at which the designations fall within 

 the corresponding zone at the right, as explained on pages 5 and 6. 



