378 Missouri State Horticultural Society. 



FRUIT-RIPE]Sri]SrG AND DECAY. 



After a fruit has attained its full size, and received from the 

 tree all the nutriment that can conduce to its perfection, it is fully 

 mature and then makes preparation for dropping. This is especially 

 seen in the pear, in which the hold upon the tree, so to speak, is 

 lessened, and if the fruit be gently raised to a horizontal position, 

 the stem parts from the tree by a clean fracture. In the peach and 

 some other fruits, decay soon follows maturity, while in the Russet 

 apples it does not occur until at the end of several mouths. Among 

 apples and pears we find a great difference in the rapidity wuth 

 which decay takes place. In some it occurs in a few days after ma- 

 turity, and it is useless to try to keep these. They are called early 

 varieties, and must be disposed of as soon as possible after they are 

 mature. The late varieties of aj^ples and pears afford no exception 

 to the statement that fruits commence to decay soon after they are 

 mature. This decay is very slow, but not the less certain. In 

 keeping such fruits we endeavor to retard and prolong the process 

 as much as possible. There is a certain point in the process of de- 

 cay at which these fruits are best suited for use. We call it ripeness 

 or mellowness, and say that the fruit ism "eating condition." 

 When fruit reaches this condition, destructive decay or rotting soon 

 follows. 



After late apples are stored for the winter, the gradual decay, 

 of which we have spoken, commences. Important changes are 

 going on within the fruit. It absorbs oxygen from the air of the 

 room, and gives off carbonic acid gas. Another change results in 

 the formation of water, which is given off as moisture. The tak- 

 ing up of oxygen by the fruit, and the giving off of carbonic acid, 

 in a short time so vitiate the atmosphere of the room in which the 

 fruit is kept, that it will at once extinguish a candle, and destroy 

 animal life. An atmosphere of this kind tends to preserve the 

 fruit. There being little or no oxygen left in the air of the room, 

 the process of decay is arrested. Hence it is desirable that the 

 room be air-tight, in order to maintain such an atmosphere. The 

 production of carbonic acid shows that the cellar in a dwelling is 

 an improper place for storing fruit. When the gas is present in 

 the air in sufficient proportion, it causes death, and a very small 

 quantity will cause headache, listlessness, and other unpleasant 

 effects. No doubt that many of the troubles attributed to malaria, 

 are due to the gases from vegetables and fruits stored in the cellar. 

 A fruit cellar should be underneath some other building than the 

 dwelling, or a fruit house may be built entirely above ground. A 



