f 
iF 
_ 
" =r) : 
\ 4 ’ “o" * <e's 
> 
24 t BULLETIN ‘1104, U. S.° DEPARTMENT OF" AGRICULTURE. 
> 
in the fruit following its removal from cold storage. cs oe 
Internal browning develops mainly in those orchards having ‘hiot’t 
soil fertility and located in the California coastal fog belt, where 
the humidity is high and there is little sunshine. 
It has not been possible to’ produce internal browning in apples | 
or to prevent its appearance by any one of several fertilizer treat- 
ments carried out in orchards during a period of four years. 
Internal browning of apples varies widely in the fruit. from in- 
dividual trees during any single year, and a given tree does not 
ok Heré is usually a shite increase in the Benita jf won 
_produce year after year fruit tending to become browned when 
put in storage. Often a tree will produce sound fruit one year 
and fruit that becomes badly browned the year following. 
Apples of large size, high in sugar and acid content, and from 
brariches girdled during the growing season tended to become 
browned to a much greater extent than normal fruit from the same 
tree. »Apples from branches partially defoliated showed markedly 
less browning than fruit from branches with normal foliage. | 
Internal. browning develops mainly in apples from trees growing 
under the environmental conditions described during seasons when 
the crop on the tree is very light and the fruit tends to large size 
and coarse texture. When a heavy crop is produced, little internal 
browning seems to ore With a light crop of large-sized apples, 
holding the fruit at 36°F. or above will prevent serious loss from 
this trouble in cold-stored Yellow Newtown apples. 
ADDITIONAL COPIES 
OF THIS PUBLICATION MAY BE PROCURED FROM 
THE SUPERINTENDENT OF DOCUMENTS 
ei GOVERNMENT PRINTING OFFICE % “ 
WASHINGTON, D. C. + ee ee 
AT ae 
10 CENTS PER COPY ii 
4 
% fat Se Ps 
: ane | 
. ee) 
