did not increase decay of various varieties of apples during storage. The 
accumulation of carbon dioxide within liners was probably of some value in 
retarding spoilage. S&kU¥ (66) reported that polyethylene reduced storage 
losses during the first 8 to 10 weeks, but thereafter it increased the liability 
to spoilage. Smock and Blanpied (70) found that polyethylene liners increased 
decay of McIntosh, Cortland, Delicious, Golden Delicious, Stayman, and Jonathan. 
Jonathan spot has been controlled or reduced by use of sealed polyeth- 
ylene liners (31, 68, 70, 79). Sealed liners are used commercially by a few 
packers to control both Jonathan spot and soft scald (30, 68). An atmosphere 
of 3.5 percent oxygen and 7 percent carbon dioxide within liners controlled 
these two physiological disorders. Nel (53) found that apple spot on the 
Ohenimuri variety was reduced by polyethylene liners. 
Internal breakdown has been accentuated with film liners used on several 
varieties, Padfield (58) observed increased internal breakdown of Jonathan 
apples in sealed liners, Hardenburg and Siegelman (31) observed this in Jona- 
than and Arkansas apples in nonsealed liners. Smock and Blanpied (70) noted 
increased internal browning of Jonathan in one test with sealed liners. Ulrich 
and Leblond (77) found increased internal browning in Belle de Boskoop apples 
stored 7 months at 4° C. in polyethylene lined boxes, Mattus (47) found severe 
breakdown in several lots of Golden Delicious in Virginia after only 2 months' 
storage in polyethylene liners. Some of this deterioration may be attributable 
to accumulation of carbon dioxide within the liners. 
Polyethylene liners have given extremely variable results on incidence 
of scald, Factors such as film thickness, film density, variations in film 
permeability, tightness of seams and closures, film perforations, and apple 
varietal differences are responsible (27). If film liners are left unsealed 
or are intentionally or unintentionally perforated or torn, scald is often in- 
creased over that in unlined boxes (27, 28, 31, 58, 70). Sealed polyethylene 
liners usually reduced or controlled scald (27,/31, 64,:65,; 10, d/57;79)cPesome- 
times, however, sealed liners did not reduce scald and even increased it on 
certain varieties; (85°19, 27; 50, 58;°62,. 705,71, .73) .2yPadfielidaj@8)and 
Rasmussen (62) found that sealed liners increased scald of Jonathan apples. 
Stevenson and Blake (71) noted that sealed liners increased scald on Granny 
Smith. Dana (8) and Smock and Blanpied (70) found that sealed liners increased 
scald of Cortland and McIntosh apples. Smock and Blanpied (70), Rasmussen (62), 
and Gorini (19) found some increase in scald on Golden Delicious in sealed 
liners. Both Gorini (19) and Hardenburg and Anderson (28) noted that on Golden 
Delicious the yellowest or most mature apples scald the most in polyethylene 
liners. Oiled wraps or chemical inhibitors were helpful in controlling scald 
within liners (27, 81). 
One of the keys to scald control on fruit in film-lined boxes was found 
to be the oxygen level maintained around the fruit by the liner. If oxygen is 
maintained at a low level, scald is reduced (27, 70, 79). Workman (79) reported 
that scald on Rome Beauty apples was markedly reduced if the oxygen was 2 to 10 
percent within the liners. Hardenburg and Anderson (27) noted that in perfor- 
ated liners with 18 to 20 percent oxygen scald was not reduced. If sealed 
liners had an intermediate oxygen level of 8 to 12 percent, scald was reduced 
somewhat, but the extent depended on the variety. In sealed liners with oxygen 
at a low level of 3 to 5 percent, scald was largely controlled. 
The oxygen level must be low during the first month of storage to control 
scald in sealed liners (27, 70). Any delay in packing apples reduced the effec- 
tiveness of sealed liners in controlling scald. This was illustrated in a test 
by Hardenburg and Anderson (27) with Rome apples in which fruit in unlined boxes 
52 
