3°6 
Journal of Agricultural Research 
Vol* XI, No. 7 
entirely normal in taste several weeks after it had been found necessary 
to discard the corresponding fruit in moist chambers. 
The results of the above experiments are extremely interesting, but 
the data are probably insufficient for a final interpretation. The delayed 
development of color on the fruit in the jars as compared with that in 
the moist chambers should probably be attributed to a difference in aera¬ 
tion rather than to a difference in humidity, but this hypothesis calls 
for an explanation of the fact that the suppression of color was not 
aocompanied by an increase in scald. If we should assume that scald 
is due to the accumulation of products of incomplete oxidation in the 
apple, the above condition might be explained on the ground that the 
frequent aerations gave opportunity for the breaking down of these 
organic substances without furnishing the free and continuous supply 
of oxygen that was necessary for the development of the skin pigment. 
Other experiments were made on the effects of aeration and humidity. 
In one case the air of the storage jar was renewed six times a week in a 
manner similar to that described above, but the oxygen of the ingoing 
air was increased to 2 per cent above the normal amount and the air 
stream was continued only long enough to carry in a volume of air four 
times as great as the air space in the jar. In another experiment the 
ingoing air had 4 per cent of oxygen added, but renewal was made only 
three times a week. In a third case the carbon dioxid of the air was 
increased to 2 per cent, and renewal was made six times a week. In 
another experiment small openings were left at the top of the jars, and 
with one jar a large quantity of calcium chlorid was placed in the bottom, 
with another a large amount of soda-lime, while with a third neither of 
these absorbents was added. All of these experiments were made at a 
constant temperature of 15 0 , and the apples were of the lots described 
in the legends of figures 10 and 15. Under all of the different conditions 
described scald developed at practically the same rate, but in no case 
quite as rapidly as on similar fruit in moist chambers. (See figures 10 
and 15.) As has already been mentioned, apples of these same'lots did 
not scald when freely exposed in air having about 0.3 per cent carbon 
dioxid and a relative humidity of 85 to 95 per cent. 
In an experiment at 15 0 with apples of the lot described in the legend 
to figure 11 the air was renewed three times a week, but the ingoing air 
had 5 per cent of carbon dioxid. The fruit remained green and did not 
show any sign of scald as long as it remained in the jar. Apples removed 
to the laboratory at the end of five weeks soon became slightly scalded, 
while those removed at the end of seven weeks were soon badly scalded. 
The fruit was found to have a pungent alcoholic flavor which it still 
retained after several weeks’ exposure in the laboratory. It remained 
green, firm, and crisp under conditions that would soon have caused 
fresh apples to become yellow, withered, and overripe. 
