RIPENING, STORAGE, AND HANDLING OF APPLES 



33 



following picking. At 32° the first test following picking was 

 generally made at the end of about a month in storage. During 

 this time there was usually a slight softening, although during the 

 first month in almost all varieties it was less rapid than in the month 

 following. In Figures 14 to 20 the softening rates of certain va- 

 rieties over a wide range of temperature show that this condition 

 of an initial storage period in which practically no softening occurs 

 holds generally and is particularly apparent at the higher tem- 

 peratures. Following the initial period of a very few days in which 

 practically no softening occurs, all varieties soften with great 



22 



/<? 20 St? 



Fig. 13. — Softening of Washington and Virginia grown apples while in storage at 



70° F., 1924 



rapidity at the high temperatures. Since 1 day at 70° softens the 

 fruit approximately as much as 10 days at 32°, it would appear 

 that the beginning of softening at 32° should be delayed for a period 

 of at least a month if the fruit responds at 32° in a way correspond- 

 ing to its response at 70°. Since there is a rather pronounced soften- 

 ing during the first month in storage at 32°, however, it is apparent 

 that softening begins relatively earlier in fruit held at low tempera- 

 tures than in fruit held at the higher temperatures. 



