Temperature Relations of Apple-rot Fungi

The retarding effect of low temperatures on plant activities is a matter of general knowledge, and the principle has had a very general application in the storage of fruits. The better preservation of the fruit at low temperatures is due both to the slowing up of the activities of the fruit itself and to the checking of fungus and bacterial growth. This paper deals particularly with the latter phase of the storage problem. An effort has been made to carry on the investigations in a manner that would make the data of general physiological interest as well as of practical value in fruit storage.