70 cia Whee a Dion Gio Ande RiGee. Ms iLio 
1952. Promotion of Red Color of Apples. I. Apparent Synergism With 
Preharvest Sprays of Certain Chemicals in Paired Combinations. Amer. 
SocaHOmtutSCdi IPLOCe 2902 55—242,. 
86 
1953. Promotion of Red Color of Apples. II. Effects of Preharvest 
Sprays of Certain Chemicals in Multiple Combinations. Amer. Soc. Hort. 
Sci. Proc. 61:180-184. 
PRECOOLING AND TEMPERATURE EFFECTS DURING STORAGE 
Temperature and precooling investigations in recent years have included 
studies on the effects of rapid cooling, gradual cooling, intermittent warming, 
and delayed storage as these factors affect the storage behavior of the fruit. 
Other investigations have considered factors that may affect the cooling rate 
of the fruit in storage, such as methods of cooling, nature of storage container 
(wooden box, fiberboard carton, pallet box, etc.), stacking pattern, and air 
circulation within the storage house. A number of publications contain sum- 
maries of apple storage temperature recommendations that have been established 
Overjthe years (21,, 28, 34.) 39.),48..,65).0) ©/ 
Cooling Rate 
Blanpied (2) was able to discern quality differences between McIntosh 
apples cooled at different rates through the first 3 months of storage. After 
6 months’ storage, however, differences in quality were not evident either by 
firmness measurements or by organoliptic testing. Poapst and Phillips (44, 45) 
found that rapidly cooled McIntosh retained somewhat better flavor during the 
first 4 months' storage than similar fruit cooled more slowly, but these flavor 
differences had disappeared by the end of 6 months. Smock (60) reported finding 
little difference in firmness after 4, 5, and 6 months’ storage between apples 
that had been hydrocooled, cooled in 3 days, or in 1 week prior to storage. 
Delay in Storage 
Delayed storage is considered to reduce the storage life of the fruit. 
Hukill and Smith (25) estimated that a delay of 1 day at 70° F. may cause as 
much ripening as would occur in 10 days at 30°, and according to Smock and 
Neubert (58) the storage life is reduced about a week for each day of delay in 
getting the fruit into 32° storage. 
Gerhardt and Smith (14) found that Delicious apples stored immediately 
after harvest at 31° F. had acceptable dessert quality in April while fruit that 
had been held 4 days at 65° before storage and then stored at 36° had become 
mealy in texture and stale in flavor by December. A delay of 10 or 20 days at 
78° before placement in cold storage has been reported to reduce scald in Rhode 
Island Greenings, but off-flavors developed in most cases (43). Ina report 
aly, Underscored numbers in parentheses refer to Literature Cited, p. 80. 
WY 
