Nov. 12, 1917 
Jonathan-Spot and Scald of Apples 
305 
While the analytical data will have to be regarded as of an incomplete 
and preliminary nature, the results as a whole are in agreement with the 
observations on the taste and quality of the fruit and when considered 
in connection with these would seem to indicate that the conditions of 
storage that favor the development of scald also favor the breaking down 
of the acids and sugars and possibly of other complex organic compounds 
of the apple. 
Various other experiments were made to test the effects of aeration 
and humidity. In one case apples were stored in a sealed jar at 15 0 
and the air renewed three times a week. The renewal was accomplished 
by connecting the jar with an exhaust that under the conditions of the 
experiment drew out a volume of air equal to that in the jar in approxi¬ 
mately one minute. This air exchange was allowed to continue for 
about 10 minutes, the stale air being withdrawn from the bottom and the 
fresh air being freed at the top of the jar. The incoming air was from 
the closed storage box and therefore of the same temperature as the air 
removed from the jar. It was bubbled through a wash bottle contain¬ 
ing water and must have gone into the jar in a practically saturated 
condition. The walls of the jar were always covered with a film of 
moisture. The method of renewing the air must have left but a frac¬ 
tion of a percentage of carbon dioxid in the jar, but gas analysis made 
after the jar had stood for two days showed that the carbon dioxid had 
then increased to 4.49 per cent, an amount slightly greater than that 
already reported for jars used as moist chambers. The apples of this 
experiment were of the same lot as those described in the legend of 
figure 12. Both scald and color developed much more slowly in the above 
experiment than on similar apples in moist chambers at the same tempera¬ 
ture, a particular intensity of scald appearing about four weeks later in 
the former case, and a particular degree of color about six weeks later. 
(See figures 12 and 23.) After 15 weeks of storage as above described 
the apples were removed to the laboratory and allowed to stand in the 
open for several days. There was no increase in scald, and the fruit was 
still firm and in fairly good condition. Some of the apples seemed to 
have a very faint trace of the pungent alcoholic taste described later as 
characteristic of apples that had received poor aeration. 
A second experiment was carried out similar to the above, but the 
apples were of the lot described in the legend for figure 11, and the air 
was renewed six times a week instead of three. By reference to figure 11 
it will be seen that similar apples in moist chambers at 15 0 had developed 
considerable scald at the end of four weeks and were badly scalded at the 
end of 5 weeks, but the apples receiving daily aeration had no scald at 
the end of 12 weeks and at that time had the same degree of color that 
those in the moist chambers had at the end of 6 weeks. (See figures 11 
and 22.) There was no increase in scald when the apples were freely 
exposed to the air in the laboratory, and the fruit was still firm and 
