APPLE SCALD. 



Scald on immediate- and delay ed-stored apples in February, 1903. 



Variety. 



Picked Sept. 



12,1902; 



stored Sept. 



15. 



Per cent. 

 Rhode Island Greening 



Sutton 



Tompkins King 



Picked Sept. 

 15; stored 

 Sept. 30. 



Per cent. 



Picked Oct. i Picked Oct, 



4; stored j 5; stored 



Oct. 9. Oct. 19. 



Per cent, j Per cent. 



(No record) | (No record) 



I 



I 



31 



INFLUENCE OF A FRUIT WRAPPER ON SCALD. 



The influence of the various fruit wrappers mentioned has been 

 studied in connection with the scald. Sometimes the wrappers retard 

 it to a slight degree, but often the trouble is as severe or more severe 

 in the wrapped fruit. Whenever the wrapper has been effective in 

 retarding the scald the wax or paraffin paper was most useful. 



The following table gives a comparison between wrapped and 

 unwrapped fruit, and emphasizes the fact that for commercial pur- 

 poses the wrapper should not be looked upon as an effective means of 

 preventing the trouble. The records of each variety are based on 8 

 to 32 bushels of fruit, one-half of which was wrapped. 



Scald, on wrapped and unwrapped fruit. 



Variety. 



Locality. 



Wrapped. 



Unwrapped. 



Baldwin 



New York 



Per cent. 

 12.4 



5.8 

 27.1 

 47.8 

 22.9 

 32.3 

 30.0 

 17.9 



9.6 



Per cent. 

 19.9 

 2.8 

 28.7 

 40.3 

 20.1 

 37.6 

 47.0 

 10.2 

 12.9 





Do 







Minkler 



do 



Rhode Island Greening 



New York 



Winesap 



Do 



York Imperial 





Virginia 



VARIETIES MOST SUSCEPTIBLE TO SCALD. 



All varieties are not equally susceptible to scald, and there appears 

 to be a wide difference in the amount developed in the same variety 

 grown in different parts of the country. While the light-colored por- 

 tion of an apple is more susceptible than the more highly-colored 

 part, it does not follow that green or yellow varieties are more sus- 

 ceptible than red ones. Of the important commercial sorts used in 

 the investigations of the Department of Agriculture, the varieties 

 named in the subjoined list have proved most susceptible. The season 

 when the scald is most likely to appear is given with each kind, though 

 there may be a wide variation from year to year. The time of the 



