Control of Apple Scald 3 



Table 2.— Results with poor distribution of shredded oiled paper in barrels of apples 





Locality 



Date of pick- 

 ing 



Date of note 

 taking 



Percentage of apples 

 scalded 



Variety 



Paper in bar- 

 rels 



Apples 

 in con- 

 tact 

 with 

 paper 



no con- paper 

 tact | 

 with I 

 paper 



York Imperial 



Do 



Stayman Winesap 



Arkansas 



Do... 



Winchester, Ya 



do 



Inwood, W. Ya 



.... do 



do 



::::::::::::::: 



Oct. 9, 1924 

 Oct, 24,1924 



Mar. 5,1926 

 Mar. 26, 1926 

 Feb. 27,1925 

 Feb. 28,1925 

 Mar. 26, 1926 

 Mav 21,1926 

 June 18,1925 

 Mar. 19, 1926 



11 

 5 

 2 

 



22 



1 

 43 95 

 58 1 62 

 53 96 

 27 91 

 58 93 



Do 



Havre de Grace, Md._ 





12 67 



Yellow Newtown 



Rhode Island Greening.. 



Hurds, Ya 



Albion, X. Y 



Sept. 17,1924 



21 28 



2 i 20 ' 69 



Average 



7 43 76 











scald control but also give a temporary 

 bridging effect that results in the barrel 

 becoming slack later in the season. 



The face layers of apples should 

 receive their share of the oiled paper. 

 There should be a layer of paper be- 

 tween the face layer of apples and the 

 corrugated cap. The writers have seen 

 instances where the face layers were 

 left without paper and where scald was 

 confined almost entirely to these layers. 



QUANTITY AND CHARACTER OF PAPER 



If evenly distributed, 1J^ pounds of 

 paper to the barrel is sufficient to give 

 satisfactory scald control. Two pounds 

 has sometimes given better results, but 

 it is doubtful if under average condi- 

 tions the additional scald control from 

 using this quantity of paper would be 

 sufficient to justify the extra cost. One 

 pound of shredded paper to the barrel 

 is not sufficient to give satisfactory 

 scald control under average conditions. 



With 13^2 pounds of paper well dis- 

 tributed in the barrel, and with proper 

 shaking, a barrel of apples weighs ap- 

 proximately li/£ pounds more than a 

 barrel similarly packed but without 

 the paper. The shredded paper makes 

 no appreciable decrease in the number 

 of apples to the barrel. 



A paper that is somewhat resilient 

 and springy is better than one that is 

 soft and inclined to mat. It is easier 

 to shake apart after it has been baled, 

 and when thrown into the barrel it has 

 a greater tendency to spread out be- 

 tween the apples and give the maxi- 

 mum contact with them. 



The paper should be cut so as to be 

 readily scattered in the barrel. Strips 



about 5 inches long and three-eighths 

 inch wide have met with rather general 

 approval among growers. 



The shredded paper must carry at 

 least 15 per cent of its finished weight 

 in odorless, tasteless mineral oil if it is 

 to give satisfactory scald control, and 

 18 to 20 per cent of oil is desirable. 

 Still higher percentages of oil (25 to 

 35 per cent) probably add something 

 to the efficiency of the paper and in 

 so far as they have been tested have 

 not been found harmful to the apples. 



COST AND RETURNS 



It is generally estimated that the 

 shredded paper adds 20 to 25 cents a 

 barrel to the cost of packing the apples. 

 If the apples are to be passed into con- 

 sumption early in the storage season 

 there is little chance of recovering this 

 amount in the selling price, but when 

 they are held past the peak of the 

 season for the variety, the shredded 

 paper has often given returns several 

 times greater than its cost. The 

 writers have received reports from 

 growers giving 50 cents. 75 cents. SI. 

 SI. 25, and even S3 a barrel as their 

 profit from the use of shredded oiled 

 paper. 



The shredded paper is not a guaranty 

 against all misfortune; it is not even a 

 guaranty of complete scald control. 

 When properly applied it does delay 

 scald several weeks and usually pre- 

 vents its development completely. It 

 can usually be made a source of profit 

 to the grower, and by adding to the 

 keeping quality of the apples it con- 

 tributes a stabilizing effect to the apple 

 industrv. 



