Nov. 12 , 1917 
Jonathan-Spot and Scald of Apples 
relied upon, evidence is furnished that the checking of color develop¬ 
ment in the moist chambers was due to poor aeration and not to high 
humidity. The contrast between the color development in the moist 
chambers and that in the sealed jars where the air was renewed but a 
few times a week was very striking. The air was apparently saturated 
in both cases, leaving no chance to attribute the contrast to a difference 
in humidity; but the carbon dioxid, although more intermittent, reached 
higher percentages in the latter case than in the former. The delayed 
color development in the latter case must therefore be attributed to 
poor aeration rather than to any difference in humidity. 1 
EFFECT OF DECAYED STORAGE ON APPCE-SCACD 
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WEEK 07 EXPERIMENT 
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Powell and Fulton (17) and Markell (14) have reported that a delay 
in storage is favorable to the development of apple-scald. Green (11) 
recently found that Grimes and Sheriff 
apples that were stored immediately after 
picking developed more scald than those 
that were held at a warmer temperature a 
few weeks before placing in storage. He 
attributed the difference to the fact that 
the fruit that was left out of storage for a 
time had opportunity to become more ma¬ 
ture and therefore less susceptible to scald. 
The writers have obtained results simi¬ 
lar to those of Green. Ten barrels of 
Grimes apples were picked at Middletown, 
Va., on September 7. Five barrels were 
shipped by express and were placed in cold 
storage on September 9, while the other 
five were shipped by freight and were 
stored on September 14. All of the apples 
were removed on December 19. After 
standing for three days at laboratory tem¬ 
perature, it was found that the scald on 
the apples that were delayed in reach¬ 
ing storage averaged 20 per cent, while 
that on the apples stored five days earlier 
was 54 per cent. The former lot of apples was found to have be¬ 
come decidedly riper than the latter, and it seems probable that the 
Fig. 23 .—Graphs showing the influence of 
aeration and humidity upon the color 
development of Grimes apples in stor¬ 
age at 15° C. The perpendicular indi¬ 
cates the percentage of color, the base 
line the number of weeks of storage, 
and the curves give the comparative 
color development with 70, 90, and 100 
per cent relative humidity, respect¬ 
ively. With the graph marked ‘ ‘ M100 ’ ’ 
the apples were held in moist cham¬ 
bers, with the one marked “Aioo” they 
were in closed jars that had the air re¬ 
newed six times a week and in the 
other two cases they were kept in open 
containers. The apples were of the 
same lot as described in the legend of 
figure 12. 
1 Since writing the above, the attention of the writers has been called to the recent work of Shamel (20) 
in which he reports that Bartlett pears were held for 30 days at an average temperature of 90° F. (32^9° C.) 
in an atmosphere having a relative humidity of approximately 90 per cent without any apparent change in 
the fruit and in which he expresses the belief that the ripening of the pears was prevented by the excessive 
humidity of the storage room. The room was partly filled with lemons undergoing the curing process 
and was ventilated for half an hour daily for a number of days about the end of the second week. The 
author does not discuss the significance of the ventilation; nor does he give any data as to the accumulation 
of carbon dioxid during the periods when the room was not ventilated. * 
