standard package for the commercial varieties of apples thus far. 

 The finer, earlier and tenderer varieties of apples are often shipped 

 ^vith greater profit in baskets and attractive small boxes than in 

 barrels ; bnt only the finest fruit and that which is most carefully 

 o-raded should be handled in this wav. 



Changes of temperature cause moisture and hasten decay. — If 

 the fruit after packing is brought from a warm temperature to a cold 

 one or from a cold one to a warm one, moisture is condensed on the 

 surface. This is what is called "sweating" and may readily be 

 obsei'ved when apples are exposed to sudden and marked changes of 



A gradiiKj table with storehouse in background. 



temperature. Apples piled on the ground will develop lieat to 



some degree which naturally encourages condensation of moisture. 



It is desirable, therefore, that if fruit is to go into cold storage it 



should be cooled gradually. In taking it from the low temperature 



of the storaofc cliamber to a warm room the chano-e should also be 



a gradual one. If this pi-ecaution is not taken the fruit becomes 



wet on the surface and presents favorable opportunities for i\\Q 



development of germs causing decay. 



422 



