Abstract
AbstractThe inhibition of superficial scald in certain varieties of apple, now achieved by the use of the anti‐oxidants, ethoxyquin and diphenylamine, can also be achieved by the use of oil‐impregnated paper. Previously, this had been done by wrapping each apple individually in an oil‐impregnated piece of paper. It has now been demonstrated that this is not necessary. Good results can be obtained by using oil‐impregnated strips of paper spread uniformly throughout the carton or bin in which the apples are packed.
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