134 
Journal of Agricultural Research 
Vol. XXIX, No. 3 
the apples and that the distribution 
and the surface exposure of the material 
are even more important than the 
amount of oil carried. 
Of all the treatments tested, the 
shredded oiled paper offers the greatest 
practical possibilities for the barrel 
package. The layers of oiled wrappers 
gave almost as good scald control, but 
the treatment as carried out in the 
experiments would not be adapted to 
practical operations. The apples were 
packed in definite layers, thus giving 
a more uniform contact between the 
wrappers and fruit than would be 
likely to be obtained under the cus¬ 
tomary methods of packing. The care¬ 
ful placing of the apples and the wrap¬ 
pers as packed in the experiment took 
almost as much time and labor as 
w'ould have been required to actually 
wrap the fruit. The use of a larger 
and thicker sheet instead of the indi¬ 
vidual oiled wrappers would mean a 
saving in labor, but there would be less 
surface exposure and the additional 
strength and stiffness in the paper 
Would result in less contact between 
the paper and the apples and would 
also probably mean a more open pack 
that might later become slack in stor¬ 
age. The method could hardly be used 
with satisfactory results without con¬ 
siderable care to place the apples in 
layers. 
The experimental results indicate 
that under average conditions 
pounds of chopped or ribboned oiled 
paper to the barrel will give fairly sat¬ 
isfactory scald control provided it is 
well distributed in the package. Vari¬ 
ous methods have been suggested for 
securing this distribution under com¬ 
mercial packing-house conditions. One 
of the great obstacles in securing satis¬ 
factory results is the prevailing custom 
of running in too large quantities of 
apples at one time. If the apples were 
added a peck at a time and each addition 
followed by a sprinkling of oiled paper 
it should be readily possible to secure a 
good distribution of the material. This 
method would necessarily make some 
delay in packing, but if the apples were 
added in smaller quantity and the 
barrel shaken after each addition the 
final result should be a tighter pack 
with less necessity for crushing the 
apples at the tail of the barrel and 
probably a saving of the cost of plug¬ 
ging the packages later in the season. 
The most practical method of apply¬ 
ing the oiled paper will of course vary 
with orchard and packing-house condi¬ 
tions. 
SUMMARY 
Various oiled materials have been 
tested for the control of scald in the 
barrel package. 
Oiled barrels and oiled liners have 
reduced scald on the outside apples but 
have had little effect upon the package 
as a whole. 
Oiled straw, shredded oiled paper, 
and layers of oiled wrappers have given 
practically as good scald control as 
wrapping the apples in oiled paper. 
The success of these various treat¬ 
ments has apparently depended greatly 
upon the thoroughness with which the 
oiled material has been distributed in 
the package. 
The shredded oiled paper furnishes 
the most promising method of scald 
control for the barrel package. 
LITERATURE CITED 
(1) Adam, D. B. 
1923. EXPERIMENTS IN THE STOR¬ 
AGE OF FRUITS. Jour. 
Dept. Agr. Victoria 21: 
178-186, 234-241, 371- 
382, illus. 
(2) Baker, C. E. 
1924. THE USE OF OILED WRAPS 
IN THE PREVENTION OF 
STORAGE TROUBLES. 
Hoosier Hort. 6: 19-24. 
(3) - 
1924. THE PREVENTION OF STOR¬ 
AGE scald. Amer. Fruit 
Grow. Mag. 44 i 7, 21, 
illus. 
(4) Beach, S. A., and Clark, V. A. 
1904. NEW YORK APPLES IN STOR¬ 
AGE. N. Y. State Agr. 
Exp. Sta. Bui. 248, 152 
p., illus. 
(5) -and Eustace, H. J. 
1909. COLD STORAGE FOR IOWA 
GROWN APPLES. Iowa 
Agr. Exp. Sta. Bui. 108, 
p. 394-414. 
(6) Brooks, C., and Cooley, J. S. 
1917. EFFECT OF TEMPERATURE 
AERATION AND HUMID¬ 
ITY ON JONATHAN-SPOT 
AND SCALD OF APPLES IN 
storage. Jour. Agr. 
Research 11: 287-318, 
illus. 
(7) -and Fisher, D. F. 
1919. apple scald. Jour. Agr. 
Research 16: 195-217, 
illus. 
