32 MISC. PUBLICATION 16 8, U.S. DEPT. OF AGEICULTURE 



IN THE WASHING TANK 



When apples are submerged in washing solutions heated to 100° F. 

 or higher for periods of 3 minutes or longer, there is considerable 

 danger of injury to the fruit. The results of this injury usually 

 appear within 10 days or 2 weeks in the form of latitudinal cracks 

 around the calyx, which often continue out on to the cheek of the 

 apple. Only wdien considerable arsenic is dissolved in the washing 

 solution does the cracked skin become blackened. Characteristically 

 it is grayish or yellowish in color, resembling hydrochloric acid in- 

 jury, for which it might be mistaken. It can be produced, however, 

 by the use of heated water alone. 



Apples are somewhat more susceptible to this type of injury at the 

 time of harvest than after being kept for several weeks. Fortunately, 

 it is generally not necessary to use heated solutions at harvest time, 

 unless unusual spray practices have been followed. Likewise, few 

 washing methods or devices require exposure of the fruit for a period 

 long enough to cause injury, even when heated solutions are used. 

 Injury by heated washing solutions is a factor that must be con- 

 sidered chiefly in connection with dipping tanks or other home-made 

 devices used in small-scale operations. (26^ 70. ) 



HONEYDEW 



Honeydew on apples is caused by aphids and certain other sucking 

 insects. This sticky substance furnishes a favorable medium for the 

 growth of sooty molds, which sometimes cover much of the surface 

 of the fruit. Although these molds are superficial, and usually do 

 not affect the fruit directly, they detract from its appearance. 



INTERNAL BREAKDOWN 



Internal breakdown occurs in apples from all of the various fruit- 

 growing sections of the United States. It has been observed most 

 often in Jonathan, Stayman Winesap, Rome Beauty, Wagener, and 

 certain summer varieties that quickly become overripe; but Deli- 

 cious, Esopus Spitzenburg. Yellow Newtown, Baldwin, Winter 

 Banana, and Rhode Island Greening are also frequently affected. 



Internal breakdown often characterizes the end of the storage life 

 of apples when they are not affected by fungous rots. It may, how- 

 ever, occur earlier as a result of growing, handling, or storage prac- 

 tices, and may follow water core, freezing, or bad bruising. It is 

 characterized by a breaking down and browning of the interior of 

 the apple, sometimes only on one side or surrounding a bruise, some- 

 times throughout the flesh, and quite often in a central area sur- 

 rounded by a ring of normal tissue (pi. 8, E, F). The latter 

 condition is especially common in Jonathan and Delicious. The 

 riper side of the apple is more often affected than the greener side, 

 and the blossom half more than the stem half. The skin of affected 

 fruits may be normal in appearance, yet it is often slightly duller 

 and darker than normal and in later stages of the disease sometimes 

 becomes cracked. 



Apple flesh affected by internal breakdown is usually mealy rather 

 than wet and soggy. (See Soggy Breakdown, p. 45.) 



