STORAGE OF APPLES IN THE PACIFIC NORTHWEST. Tt 
(5) Overmaturity—On the other hand, overmaturity is usually — 
more disastrous than immaturity. It is practically the same as ex- 
cessive delay, discussed under “ Immediate versus delayed storage.” 
The fruit has received all of its sustenance from the tree, and the 
ripening and life processes continue rapidly, especially in fruit ex- 
posed to the sun. Overmaturity is often responsible for the early 
decay of Esopus (Spitzenberg), King David, Jonathan, and others. 
During the season of 1914-15 more apples from various sections of 
the Northwest decayed early in the season from this cause than from 
any other. Table II gives a comparison of decay in Esopus picked 
at maturity and when overmature. The effect of overmaturity is 
well illustrated in Plate V. 
(6) Water-core—The cause of water-core is as yet unknown. 
Many theories are offered, but none seems satisfactory. Water-core 
is often largely responsible for early physiological decay. In stor- 
ing such varieties as King David and Tompkins King it is advisable 
to be certain that little or no water-core is present, as water-cored 
fruit of these varieties usually decays early. In apples of firm flesh, 
such as Winesap and Yellow Newtown, in which the water-cored area 
is normally much smaller, the effect is not so severe. However, even 
in these varieties water-cored fruit should ordinarily not be held as 
long as that which is not affected. At best its storage is somewhat 
of a risk. 
(7) Bruising —lIt is at the bruised or weakened part of an apple 
that physiological decay first gets a start. Severe bruising not only 
injures the appearance but shortens the life of the fruit. 
FACTORS AFFECTING THE DEVELOPMENT OF PARASITIC FUNGI IN STORAGE. 
Of the parasitic fungi, northwestern anthracnose (Gloeosporium 
malicorticis Cordley) is the only one at present of any great com- 
mercial importance. It may cause the decay of fruit in storage that 
is apparently sound at packing time, spreading rapidly from apple 
to apple and occasionally affecting all the fruit in a box. 
Northwestern anthracnose begins as a minute tan-colored spot in 
the skin that spreads rapidly in warm, moist conditions over a large 
area and extends into the flesh. Usually several spots appear on 
each affected apple. They are round or oval and often grow to- 
gether as they increase in size. Both skin and flesh are light brown 
and are nearly odorless and tasteless. Occasionally small pustules may 
be seen on the surface. At a late stage white spore masses on the sur- 
face are not uncommon and the skin may break. Immediate storage 
is of some value in delaying the period of development. Time of 
picking, color, and careful handling play little or no part in control. 
Neither does dipping the fruit in a copper-sulphate solution before 
