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September 1, 1938.

CARE IN STORAGE Wom a BRR AY A
KEEPS APPLE CROP A cseemcmen a

A thermometer in the home storage cellar may be worth many times
its price by saving the apples there from early spoilage. Storage studies have
shown that temperature is most important in the keeping of apples. Apples
freeze at 29° F. or below and keep best at a temperature of 329 F. The excep-
tion to this rule is the Yellow Newtown or any variety susceptible to brown
core or internal browning. A warmer temperature of from 35° to 38° F. helps to
prevent this storage disease. A temperature of 32° F. cannot usually be obtainec
in home cellars throughout the storage season, but the nearer this is approached
the better the apples will keep.

The sooner after picking the apple reaches cool storage tempera-
ture, the longer it is likely to keep. Delay between orchard and cool storage
encourages soft rot and internal breakdown. Apples that were harvested ripe but
not overripe, and handled gently so that they have no bruises and cuts, will keej
best.

Slatted crates are better containers for storing apples than
barrels, because they are convenient to handle and provide more ventilation for
the fruit. To provide for circulation of air underneath, the crates should be
set a foot or more above the floor. Circulation of air around the apples helps
to prevent scald, which turns apples brown. Scientists believe that scald occurs

(more)
1030~—38

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—-2- (Care in storage keeps apple
Crop.

when the gases which the apples themselves give off in storage, become too
concentrated around them. Another means of preventing scald is to wrap the
apples in special oiled paper that will absorb these gases, or pack them in
shredded oiled paper.

Proper moisture in the air of the storage cellar is necessary
to keep apples from shriveling or wilting. An earth floor that is kept damp
will generally provide sufficient moisture. W“here the floor is of concrete, a
tub of water placed in the storage room will provide moisture.

#44

1030-38

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