Dec. 15,1923 
Control of Apple Scald 
529 
The data reported in Table VI indicate that when part of the apples 
of a package are in oiled wrappers and part unwrapped or in unoiled 
wrappers, the oiled wrappers cause a very definite decrease in scald on 
the adjacent apples and have a favorable effect on the ones that are 
several layers away. 
OIL WITHOUT THE WRAPPER 
Experiments were made in which oiled blotter material was cut into 
narrow strips and scattered through the barrel of apples. Seven large 
blotter sheets carrying approximately 700 gm. of oil were used in each 
barrel. A description of the different oils has already been given in 
connection with the wrappers having the corresponding numbers. The 
results of the experiments are reported in Table VII. 
Table VII .—Effect of oiled blotter strips on apple scald 
Variety of apple and date of note taking. 
' 
[ Percentage of scald. 
I 
| In barrels 
with no oil. 
In barrels with oiled blotter strips. 
Oil No. 1. 
Oil No. 2. 
Oil No. 3. 
Grimes Golden, Dec. 31, 1919. 
York Imperial: 
Tan. i<, 1020. 
64 
70 
74 
55 
26 
5 
28 
16 
21 
Jan. 17, 1920. 
12 
Arkansas, Jan. 10, 1920. 
32 
The fruit packed with the oiled blotter material scattered through the 
barrel averaged about one-third as much scald as that packed in the usual 
manner. While the results are not particularly satisfactory from the 
commercial standpoint, they show that scald can be reduced without in¬ 
closing the apples in wrappers. 
Experiments were also made in which barrels were soaked in oil and 
others in which barrels were lined with oiled blotter sheets. In both 
cases the scald was reduced on the fruit nearest the oil but the results in 
general were even less satisfactory than those reported in Table VII for 
the oiled blotter strips. 
A large number of experiments were made in the application of oil and 
wax directly to the skin of the apple. The material was rubbed on with a 
piece of cloth at the time the apples were packed. A description of the 
different oils has already been given in connection with the wrappers hav¬ 
ing the corresponding numbers. The heavily oiled apples received ap¬ 
proximately 0.06 gm. of oil to the apple, the medium oiled ones approxi¬ 
mately 0.03 gm. and the lightly oiled ones 0.017 gm. The Bi wax was 
composed of 75 parts by weight of mineral oil and 25 parts beeswax, 
the B2 of 50’parts mineral oil and 50 parts beeswax, and the B3 of 25 parts 
mineral oil and 75 parts beeswax. These waxes were applied at the rate 
of approximately 0.04 gm. to the apple. The P wax was composed of 
mineral oil and hard paraffin in equal parts by weight, and the treated 
fruit received approximately 0.035 gm. per apple. The V wax was com¬ 
posed of mineral oil and vaseline in equal parts by weight, and it was 
applied at the rate of approximately 0.03 gm. per apple. The BPi wax 
71688—24 - 2 
