(9, 19, 22, 23, 77). Fidler (14) and Gerhardt, Sainsbury and Siegelman (22) 
reported that use of oiled wraps was a more efficient and economical method of 
controlling scald than air purification with filters. Kuc, Henze, and Quacken- 
bush (47, 48) reported that alkaline potassium permanganate air scrubbers reduced 
scald. A later report by Workman and Patterson (137) showed no control. Air 
washing or scrubbing the storage air with water reduced scald according to re- 
ports by Buchloh (7) and Stoll (123), but this was not substantiated by Ginsburg 
23). 
= A- recent report by Hall, Scott, and Riley (28) supports the "volatile 
theory'' on the cause of scald, Scald was reduced by increased ventilation of 
apples in both regular and controlled-atmosphere storage, Also, the more venti- 
lated apples or outer apples of a packed box scalded less than inner apples. 
However, Smock (109) found that ventilating Cortland and Rhode Island Greening 
apples with eight air changes per hour did not reduce scald. 
(See also section on Volatiles and Atmosphere Purification in Storage.) 
OQzone 
Neither Schomer and McColloch (94) nor Stevenson (121) found the use of 
ozone in storage rooms to be of much value in controlling scald, Its main value 
was in controlling surface mold on packages and walls and removing storage 
odors. Ozone reduced scald on some varieties, such as Arkansas, but there is 
danger of injury to the fruit. 
Carbon Dioxide 
Treatment of apples with 30 to 60 percent carbon dioxide for 3 to 10 days 
in storage immediately after harvest reduced scald markedly in several varieties, 
according to studies at the Rhode Island Experiment Station (8, 80, 81, 82). 
This treatment caused some injury on Baldwin and McIntosh varieties and is not 
used commercially. 
In 1963, Roberts, Hall, and Scott (88) reported that scald is decreased 
by increasing the carbon dioxide concentration, and increased by increasing 
oxygen concentration in the storage atmosphere. These findings on carbon dioxide 
are contrary to many others, but the authors point out that results in many tests 
have been confounded by using carbon dioxide absorbents or restricting ventila- 
tion. 
Gamma Irradiation 
Phillips, Macqueen, and Poapst (78) found that McIntosh apples irradiated 
with 288,000 rads developed less scald than nontreated apples after 5 months' 
storage at 32° F. Smock and Sparrow (114) treated Cortland and Rhode Island 
Greening apples with dosages as high as 40,000 roentgens of gamma radiation and 
reported no commercially important benefits. In 1964, Massey, Parsons, and 
Smock (53) reported that radiation treatments resulted in progressively less 
storage scald with increasing dosage on Rome, McIntosh, and Cortland apples. A 
100-krad treatment for 6 to 12 hours essentially controlled scald, except on 
early picked Romes. 
99 
