64 THE APPLE IN COLD STORAGE. 



The best fruit keeps best in storage. When the crop is light it may 

 pay to store fruit of inferior grade, but in this case the grades should 

 be established when the fruit is picked. The bruising of the fruit 

 leads to premature decay. (See p. 26.) 



The scald is probably caused by a ferment or enzyme which works 

 most rapidly in a high temperature. Fruit picked before it is mature 

 is more susceptible than highly colored, well-developed fruit. (See 

 pp. 26-28.) 



After the fruit is picked its susceptibilit}^ to scald increases as the 

 ripening progresses. (See pp. 28, 29.) 



The ripening that takes place between the picking of the fruit and 

 its storage makes it more susceptible to scald, and delay in storing the 

 fruit in hot weather is particularly injurious. (See pp. 30, 31.) 



The fruit scalds least in a low temperature. On removal from stor- 

 age late in the season the scald develops quickly, especially when the 

 temperature is high. (See pp. 29, 30.) 



It does not appear practicable to treat the fruit with gases or other 

 substances to prevent the scald. (See pp. 32, 33.) 



From the practical standpoint the scald may be prevented to the 

 greatest extent by producing highly colored, well-developed fruit, by 

 storing it as soon as it is picked in a temperature of 31° to 32° F, by 

 removing it from storage while it is still free from scald, and by hold- 

 ing it after removal in the coolest possible temperature. (See pp. 

 26-31.) 



A variet} T may differ in its keeping quality when grown in different 

 parts of the country. It ma} 7 vary when grown in the same locality 

 under different cultural conditions. The character of the soil, the age 

 of the trees, the care of the orchard — all of these factors modify the 

 growth of the tree and fruit and may affect the keeping qualit} T of the 

 apples. The character of the season also modifies the keeping power 

 of the fruit. (See pp. 33-62.) 



