1904.] Cold Storage of Apples. 



i75 



grown, and the apples may need picking before they reach 

 their highest colour and full development. Uniform colour 

 may be secured by pruning, to let the sunlight into the tree, by 

 checking the growth of the tree early in the autumn, and by 

 picking the trees over several times, taking the apples in each 

 picking that have attained the desired degree of colour and size. 

 Apples should be stored as quickly as possible after picking. 

 The fruit ripens rapidly after it is picked, especially if the 

 weather is hot. The ripening which takes place between the 

 time of picking and storage, shortens the life of the fruit in the 

 storage house ; but if the weather is cool enough to prevent 

 after-ripening, a delay in the storage of the fruit may not be 

 injurious to its keeping quality. The investigations indicate 

 that the ripening processes are delayed more in a temperature 

 of 31° to 3 2° F. than in 35° to 36 0 F. The apple keeps longer 

 in the lower temperature, moulds and other fungoid growths 

 are prevented to a greater extent, the aroma, flavour and other 

 characteristics of the fruit are fully as good, and when removed 

 from storage it remains in good condition for a longer period. 

 It was found that the wrapping of fruit in paper also retarded 

 the ripening process, and prevented the spread of fungous 

 spores from decayed fruit. Apples should be in a firm condi- 

 tion, and not over ripe, when taken from storage, and then 

 should be kept in a cool place. 



In some experiments * which were carried out in England by 

 the Kent Technical Instruction Committee, it was found that 

 the leading dessert apples could be kept in good condition for 

 three to four months, and in some cases much longer, in a cold 

 store, a temperature of 36 0 F. being, it was stated, found most 

 suitable. Some experiments carried out by the Ontario Agri- 

 cultural College,-)- however, support the conclusions of the 

 United States Department, as it was found in the Canadian 

 investigations that apples kept better at a temperature of 31 0 F. 

 than at a higher temperature, and also when wrapped singly in 

 paper and packed in shallow boxes holding not more than a 

 bushel. 



* Journal, Vol. VI., June, 1899, p. 86. 



t Ontario Agricultural College, Report, 1902. 



