Nov. 12, 1917 
Jonathan-Spot and Scald of Apples 
307 
Apples were also stored in sealed jars at o° and 15 0 . As long as the 
jars remained unopened little or no scald developed and the fruit re¬ 
mained green. When the apples were removed to the laboratory after 
short periods of storage, their condition was found to be similar to that 
described above in the experiment with 5 per cent carbon dioxid, but 
upon removal after longer periods of storage they had a strong odor of 
alcohol and vinegar, were nauseating to the taste, and soon became brown 
and soft, taking on the appearance of frozen apples. Gas analyses made 
after several weeks’ storage at 15 0 showed that the air of the jars had 
more than 50 per cent of carbon dioxid. 
The results indicate that storage for a short time in an atmosphere in 
which the carbon dioxid has been greatly increased and the oxygen cor¬ 
respondingly decreased causes apples to become slightly alcoholic and to 
take on a rigor or an inactive condition from which they do not entirely 
recover and that longer storage under these conditions causes the intra- 
• molecular respiration to be carried to an extent that results in the death 
of all the pulp cells. The fact that alcohol can be readily detected in 
fruit that has been stored at 15 0 in air having more than 5 per cent of 
carbon dioxid and that scald develops on fruit stored in an atmosphere 
having slightly less carbon dioxid might be taken as further evidence 
that scald is due to the accumulation of products of incomplete oxidation 
in the surface layers of the apple. 
Further evidence on the effects of aeration and humidity were obtained 
with rather green Arkansas and York Imperial apples placed in com¬ 
mercial cold storage. In two of the barrels the apples were packed in 
excelsior, while in the others they were packed in the usual manner. 
The apples were removed from cold storage on February 24, and after 
three days in the laboratory it was found that the former lot had about 
10 per cent of scald, while the latter had 65 per cent. 
Scald is sometimes of a somewhat local nature, and it can be produced 
on one part of an apple without the other parts showing any abnormal 
effects. In an experiment on aeration and humidity a small amount of 
water was placed in each of several tumblers and then an apple dropped 
into the top of each. The lines of contact between the apples and tum¬ 
blers were sealed with a wax compound of beeswax, vaseline, and tallow. 
The lower halves of the apples were thus under moist-chamber condi¬ 
tions, while the upper halves were well aerated. The inclosed halves 
soon developed scald, while the exposed parts remained free from it 
(PI. 33, C). It has been repeatedly observed that apples which were 
standing in films of water became scalded at the point of contact, while the 
rest of the skin remained normal. It has also been noticed that in the 
first stages of scald the brown discoloration sometimes appears in small 
spots instead of being evenly distributed over the skin. This was espe¬ 
cially true where the conditions had been such as to condense the mois- 
