Nov. 12, 1917 
Jonathan-Spot and Scald of Apples 
3 °i 
case the apples became slightly withered toward the close of the 
experiment. 
The results obtained in the moist chambers has already been reported 
in figures 9 to 16, inclusive. The apples scalded badly at all temperatures 
when the peroid of storage was sufficiently prolonged, but the amount of the 
scald decreased uniformly with the temperature. In the open containers, 
however, the results were very different. The apples scalded upon re¬ 
moval from o°, while those at all higher temperatures remained free from 
scald even after removal. In the case of the apples in open containers 
corresponding with those of the moist-chamber experiment reported in 
figure 16, there was a slight trace of scald in 
the baskets at higher temperatures, but the fact 
that these apples had been in cold storage six 
weeks before the experiment started may fur¬ 
nish an explanation for this. In the experi¬ 
ments reported in figures 10, 14, and 15, no scald 
occurred in the open containers at o°, while it 
was found in the moist chambers at that tem¬ 
perature in each case. The fruit used in these 
tests was riper than that used in the others and 
the duration of the experiments was several 
weeks shorter. The contrasts obtained on the 
less mature Grimes apples are brought out in 
figure 17. In all cases the fruit stood in the 
laboratory three days before the notes were 
taken. It will be seen that at o° there was 
but little more scald in the moist chambers than 
in the open containers, while at 5 0 the con¬ 
trast was extreme, all of the apples in the 
moist chambers being badly scalded, while those 
in the open were free from scald. The con¬ 
trasts at io°, 15 0 , and 20° were similar to those 
at 5 0 , but appeared earlier in the experiment. 
It is evident that at o° apples in open contain¬ 
ers behaved entirely different with reference to scald from similar apples 
at any of the higher temperatures tested. 
Careful notes were taken as to other differences between the fruit in 
the moist chambers and that in the open. It was found that the Grimes 
apples colored more rapidly in the latter case than in the former. At 
15 0 , 20 0 , and 30° they reached a particular degree of color a week to 10 
days earlier in the baskets than in the moist chambers, but as the lower 
temperatures were approached the color contrasts became less decided 
(fig. 18, 19, and 20). The results seem to justify the conclusion that the 
conditions which are favorable to the development of scald are unfavor¬ 
able to the development of color in the fruit. 
15753°—17-2 
Fig. 17.—Graphs showing the 
amount of scald on Grimes 
apples from o° and 5 0 C. f 3 
days after removal from stor¬ 
age. The dotted graphs show 
the results obtained in moist 
chambers, the solid graphs the 
results in open containers. 
The graphs on the left show the 
amount of scald on December 
22, those on the right the 
amount on January 2 3. The 
numbers near the graphs refer 
to the different experiments 
made. 1. Experiment started 
on August 11, 1916. (See fig. 
12.) 2. Experiment started on 
August 29, 1916. (See fig. 13.) 
3. Experiment started on Sep¬ 
tember 29, 1916. (See fig. 11.) 
