66 HARVESTING, STORING, AND MARKETING 



Apples are not usually repacked when taken from cold 

 storage. In barreled apples, the face may be examined and any 

 defective apples replaced. If the barrel has become slack, 

 as frequently occurs, a cushion is inserted. 



Storage Scald: Rhode Island Greening, Yellow Newton, 

 and some red varieties, including Rome, York Imperial, 

 Stayman AVinesap, and Baldwin, often develop a brown skin 

 in storage (Fig. 35) . It sometimes appears very rapidly after 

 removing the fruit from cold storage and holding it at room 



temperature for a few days. 

 It usually appears on the 

 green or uncolored sides of 

 the apples, though it may 

 be found elsewhere. The 

 market value of the fruit 

 is affected and in severe 

 cases is destroyed. 



It is known that no fun- 

 gus organism is involved. 

 The difficulty seems to be 

 due to the accumulation of 

 {N. r. state College of Agr.) gases derived from the 

 Fig. 35. Typical storage scald on volatile oils of the fruit. 

 Rhode Island Greening. These exist only in minute 



quantities, yet under cer- 

 tain conditions they appear to kill the epidermal cells and 

 cause the browning. 



In addition to the selection of sound, mature fruit, stored 

 at once after picking, use oil wrappers impregnated with 18 

 percent of a cheap mineral oil for box apples if the specimens 

 are wrapped individually as in the Western box. For apples 

 packed without wrapping either in boxes or barrels use 

 shredded oil paper, distributing it through the package, using 

 about ^2 pound to the bushel. In seasons when it is antici- 

 pated that scald will be unusually prevalent, or for varieties 

 that are especially susceptible, % pound may be used. Shreds 



