324 STATE BOARD OF AGRICULTURE. 



no dili'eix'uee in the aiuuuiit ol' boreivs whei-e this piutcctoi- hud been ii.sed 

 ill this Avay and where the trees were not protected at all. 



It was desired to determine what length of time asparagus wonld re- 

 main in wholesome condition wlien i)laced in commercial cold storage. 

 There may be a few excessively warm days in the spring when growers 

 wonld harvest large quantities of asparagus. These days might be fol- 

 lowed by a periocl of low temperatures and growth practically ceased. 

 Conld tlie asparagus be temporarily placed in cold storage and retain 

 its fresh qnalilies and for how long? Experiments were started in 1015 

 and continued in 191G. 



Two methods were used: (1) The bunches were simplj' packed in 

 paper lined boxes or baskets and (2) the bunches were set in shallow 

 water in i)ans. In 1915, asparagus was stored over the ice in an ice 

 house and in an egg room at the Lansing Cold Storage. In 1916 it 

 was stored in the egg room only. The temperature in the ice house 

 ranged from ;31 to 38 degrees Fahrenheit and in the egg room was lower, 

 32 to 33 degrees. Eecord was made of the weight and length of bunch 

 when placed in storage and at intervals after that. 



Ill 1915, the bunches in the egg room which were set in water averaged 

 G.6 ounces in weight and 7.5 inches in length. There was an increase in 

 weight of 0.2 ounces in a period of 10 days. There was no appreciable 

 change in lengtli. That stored in water lost 0.7 ounce in weight without 

 any change in length. AVhen not in Avater, the stalks had wilted and 

 Avere slightly shriveled Avhile that set in water was firm and bright and 

 in good condition. The bunches in baskets in the ice house showed no 

 loss in length or weight, but the stalks Avere slightly Avilted. The bunches 

 set in Avater averaged 7.4 ounces in Aveight and 7 inches in length. There 

 Avas an increase in Aveight of 1.3 ounce and 0.2 inch in length in a period 

 of 12 days. The condition Avas very good ; in fact, no difference could be 

 noticed between it and freshly cut stalks. Some of this along Avith 

 freshly cut asparagus, Avas sent to the Domestic Science department to 

 be cooked. That wliicli had been stored in water was found to be as de- 

 sirable as the freshly cut. 



In 1916, the experiment was continued over a longer period to see 

 hoAV long the asparagus Avould remain in good condition. It was found 

 that after tAvo or three Aveeks, the stalks Avilt and later soften. This is 

 evident first in the tips, then it develops dowuAvard. Any temperature 

 lower than 32 degrees F. will cause asparagus to become dark and soften. 



The results from this Avork indicate that asparagus can be held in 

 good condition for at least two Aveeks if set in water. The most desir- 

 able temperature is probably 36 to 38 degrees or possibly a little higher. 

 At this temperature there is no change of any consequence in either 

 Aveight or length. 



Extensive experiments in cross breeding are under way at the Sub-sta- 

 tion at South Haven. All of this work is done in full cooperation Avith 

 the Bureau of Plant Industry of the Department of Agriculture and in- 

 cludes crosses of all of the tree fruits, grapes, and some of the small 

 fruits. 



Other experiments are under Avay but at the present time are not far 

 enough dcAeloped to draAv any conclusions. These are on the farms of 

 the folloAviug parties: 



