from Poland less breakdown was found to occur in fruit that had been held at 
higher temperatures prior to cold storage than in fruit that had been placed in 
cold storage immediately after harvest (3). It has been reported too, that a 
delay in storage of susceptible varieties may result in an increase in scald or 
bitter pit (58). Delays in storage also have been found to reduce the quality 
of Granny Smith (32), Sturmer Pippins (33), and Golden Delicious apples (47). 
Storage of Jonathans at 36° F. for the first 6 weeks and than at 32° was 
found to reduce the incidence of soft scald in this variety (21). Tindale (63) 
reported the reduction of low temperature disorders in susceptible varieties if 
the fruit were stored initially at 38° and the temperature reduced gradually, 
in steps, to 32°. Padfield (35), however, in his investigations found a pro- 
gressive reduction of the storage temperature from 38° to 32° to be no better 
than continuous storage at 37° to 38° for Jonathan, Ballarat, and Sturmer vari- 
eties. Stevenson (62) found fruit of the Granny Smith variety to be firmer and 
to be less affected by core flush if held at 36° than if held at 32° or 34° F. 
In their studies Guzewska, et al, (20) found continuous storage at 0° C. (32° 
F.) to be better for most of the 11 apple varieties they tested than a gradual 
reduction of the storage temperature from 8° to 0° C. (46.4 to 32° F.) or con- 
#imuous storage at 4° CG. (39.2° Fo). 
Storage Temperature 
In studies where storage temperatures below 32° F. were tested Hall (21) 
found Delicious apples in New South Wales stored better at 30° than at 32°. 
Phillips (40) concluded from his tests that the storage life of apples can be 
increased by storing at 30° instead of 32- or higher. Phillips, et al, (42) 
later reported flavor of McIntosh to be acceptable for 6 months when stored at 
30° or 31°, for 5 months at 32°, and for only 3 months at 33° F, Sako (55) re- 
ported from Finland that fruit of the varieties Atlas and Lobo when stored at 
-1° C. (30.2° F.) were as firm, and fruit of the Akero variety were firmer in 
April than fruit of the same varieties in November when stored at 4° c. (39.2° 
Fo). 
In an attempt to control low temperature injury of apples in storage at 
0° c. (32° F.) Smith (56) interrupted the cold storage regimen of the fruit at 
periodic intervals, subjected the fruit to a 5-day warmup treatment at 15° C. 
(59° F.), and then returned them to 0° C. (32° F.) storage, He found fruit so 
treated after 6 and 8 weeks' storage at 0° C. (32° F.) developed less low- 
temperature injury than fruit treated after shorter or longer storage periods, 
or continuous storage at 0° C, 
From studies on the influence of temperature on the rate of acid loss in 
McIntosh apples, Poapst and Phillips (46) developed an equation that may be 
useful in estimating the storage life of apples. Their data suggests that the 
rate of loss of total acid in McIntosh apples varies exponentially with the 
storage temperature, 
Methods of Cooling 
Several methods of cooling apples have been tested. Blanpied (1) found 
hydrocooling most rapid, tunnel cooling less rapid, and forced air refrigerated 
storage room cooling least rapid of these three methods. In fruit cooled by 
these methods he found greater variations after 5 months' storage between fruit 
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