3°8 
Journal of Agricultural Research 
Vol. XI, No. 7 
ture in drops over the surface of the apple. It is the opinion of the 
writers that this uneven distribution of the moisture was at least partly 
responsible for the spotted condition of the fruit. Experiments were 
made in covering portions of the apple with vaseline and exposing the 
fruit to conditions favorable for the development of scald. No evidence 
was found of any relationship between the distribution of the vaseline 
and the occurrence of scald. 
RELATION OF THE MATURITY OF FRUIT ON APPLE-SCALD 
It has frequently been reported that green fruit scalds worse than 
ripe fruit. The writers' observations are in general agreement with 
this statement. They have not found, however, that green fruit scalds 
quicker than ripe fruit, but rather that the opposite condition often 
holds. 
The results of an experiment on the effects of early and late picking 
may be seen by a comparison of the curves in figures 12, 13, and 
14. All of the apples were from the same Grimes tree, but those of 
figure 12 were picked on August 10, those of figure 13, on August 28, 
and those of figure 14 on September 21. By comparing the corres¬ 
ponding curves in the different figures it will be seen that up to the end 
of the seventh or eighth week the ripe apples were in most cases scald¬ 
ing more rapidly than the green ones. This condition held in spite of 
the fact that the apples of figure 12 were picked in much warmer weather 
than the others, a circumstance that might be considered favorable to 
the development of scald. 
In taking notes on the various experiments already reported observa¬ 
tions were also made on the comparative susceptibility of the greenest 
and ripest fruit of a particular picking. With the earlier pickings it 
was found that the ripest apples nearly always scalded first and that 
the blush side of the fruit usually scalded before the other. With the 
later pickings this condition did not hold and in some cases scald was 
confined almost entirely to the greener fruit surfaces. 
Similar results were obtained on rather green Arkansas and York 
Imperial apples in commerical cold storage. The apples were picked 
on October 17, 1915, at Middletown, Va., and were placed in cold storage 
three days later. They were removed from storage on February 23. It 
was found that apples that were red on one side and a yellowish green 
on the other were usually scalded only on the greener side, but that 
apples that were a yellowish green or a streaked yellow on one side and 
a bright green on the other were scalded most on the riper side. 
The results indicate that while the statement that green fruit is more 
susceptible to scald than ripe fruit holds with usual commercial practice, 
it does not hold for all degrees of maturity; nor does it follow that green 
fruit will scald more quickly than ripe. The data suggest a very close 
