Table 1. — Weight loss, rot, softening, and shriveling of apples during 



storage 1 



Variety and 



storage 

 temperature 



Delicious: 

 32° F_ 



40° F. 



Golden 

 Delicious: 



32° F 



40° F_ 



Jonathan 



32° F_ 



40° F 



Rome 

 Beauty 



32° F_ 



40° F_ 



St ay man 

 32° F_ 



40° F 



Stor- 

 age 

 time 





Mature 



apples 



Weight 

 loss 2 



Rot 3 



Soft- 

 ening 3 



Months 



r o 



3 



i ? 



Percent 

 

 2. 4 



4. 2 



5. 3 



Percent 





 

 

 



Percent 





 

 

 



f ° 



3 



1 5 





 3. 7 



5. 1 



6. 5 







1. 4 

 5. 1 

 3. 8 





 



6. 1 



f 

 3 



9 „ 



5. / 



9. 7 



12. 9 







1. 9 

 18. 4 

 11. 2 







5. 8 

 17. 5 

 40. 8 



r o 



3 



i ? 







7. 7 

 11. 7 

 16. 1 







7. 4 

 19. 

 28. 3 







4. 6 

 22. 3 

 37. 2 



r o 



3 

 5 



[ 7 







3. 4 



4. 9 

 6. 6 







2. 6 



' 1. 



1. 4 







8. 8 

 2. 9 

 2. 2 



f 

 3 

 5 



[ 7 







4. 6 

 6. 6 

 8. 3 







3. 



4. 4 

 14. 5 







15. 9 

 14. 6 



7. 3 



f ° 

 3 



I 5 







2. 5 



3. 6 

 5. 2 





 

 2. 3 



7. 4 





 

 1. 2 







f 

 3 



1 ? 





 2. 9 



4. 4 



5. 8 





 



5. 7 

 16. 8 





 

 



2. 4 



f ° 

 3 







5. 1 



6. 8 

 8. 9 







6. 4 

 9. 5 



4. 7 







2. 2 

 2. 4 i 

 5. 9 



f 



3 



< - 



5 



7 







5. 8 

 7. 3 

 9. 4 







5. 3 



11. 6 

 16. 2 







5. 3 

 10. 5 



27. 9 



Immature apples 



Shriv- 

 eling 3 



Percent 

 

 

 

 2. 9 





 

 

 4. 5 







5. 8 

 39. 5 



78. 6 







6. 5 



57. 9 

 64. 9 







5. 3 

 12. 7 

 31. 7 







14. 4 

 25. 6 

 49. 3 





 



1. 1 









 



2. 9 

 13. 6 









 13. 1 



25. 9 





 8. 4 



26. 3 

 48. 1 



Weight 

 loss 2 



Percent 







1. 5 



3. 7 



4. 8 







2. 9 



4. 4 



5. 8 







4. 



6. 6 



8. 8 





 6. 7 



9. 7 

 12. 4 







1. 

 3. 

 4. 







2. 3 



3. 6 

 5. 2 







5. 4 



7. 8 



10. 







6. 3 



8. 7 



11. 3 



Rot s 



Percent 





 

 

 . 6 





 

 1. 6 



1. 7 





 



2. 8 

 5. 7 





 11. 9 



9. 

 15. 4 



Soft- 

 ening 





 1. 



1. 2 

 





 



1. 1 



3. 4 







2. 4 



4. 4 

 2. 2 







5. 3 



11. 4 

 13. 5 



Percent 





 

 

 . 6 





 

 





 



4. 7 

 19. 1 





 1. 7 



5. 4 

 23. 6 





 

 

 





 

 







4. 7 

 4. 4 



18. 9 







7. 5 

 9. 4 



28. 7 



1 1949 crop only. 



- Data from a sample of 22 to 28 apples. 



3 Based on deterioration in 1 bushel apples: Minimum rot, % apple; minimum 

 softening, \{ apple; minimum shriveling, 'j apple. 



14 



