13 10 The Cornell Reading-Courses 



Correct temperature . — The best temperature for fruit is considered to 

 be about 33° F., or a little above. It will differ somewhat with the fruit 

 and also with the variety. Generally, fruits and varieties that mature 

 quickly and are the most perishable keep better at a temperature higher 

 than 33? F., whereas the less perishable fruits are held at a temperature 

 lower than 33° F. Professor F. A. Waugh* gives the temperattu-es for 

 different fruits as follows: 



Approximate Temperatures for Storing Fruits 



Fruit 



Degrees 

 Fahrenheit 



Apples, summer. 

 Apples, winter. . 

 Pears, summer , . 

 Pears, winter . . . 



Peaches 



Plums 



Cherries 



Grapes 



Strawberries. . . . 



36-42 

 32-35 

 36-44 

 33-38 

 36-38 

 36-42 

 38-40 

 32-36 

 36-44 



Even though it is impossible to regulate the temperature of a farm 

 cellar to definite degrees as thus given, the table may be helpful in ap- 

 proximating the correct temperature. 



Uniform temperature. — Equally as important as a correct temperature 

 is uniformity of temperature. The temperature should not be permitted 

 to fluctuate. Fruit that is kept at 34° F. during the night and at 

 60° F. during the day will soon decay. A temperature of 50° F. that is 

 uniform will keep fruit in good condition for months. In the farm 

 cellar uniformity of temperature is maintained by means of the venti- 

 lation, which should be watched very closely. 



Humidity 



A high percentage of humidity is desirable. The exact percentage that 

 is best has not been definitely determined; our present knowledge of the 

 subject indicates that it is as high as 90 or 95. In a cellar that is too 

 dry the fruit gives oft" much carbon dioxid and water, and as a result 

 becomes shriveled and spongy. This condition occurs in a much less 

 degree when the humidity is higher. When considerable fruit is kept in 

 a cellar for a long time, it should be the aim of the farmer to maintain 

 a high percentage of humidity. A cellar with a dirt floor is much better 

 in this respect than one in which the floor is sealed with cement. 



*" Fruit Harvesting, Storing, Marketing," by F. A. Waugh, p. iii. 



