I9I5 



BETTER FRUIT 



Page 25 



storage house. It is better to hold the 

 fruit at 40 degrees than to bring it 

 down to 32 degrees at night and allow 

 it to jump up to 45 degrees during the 

 day. During the early part of the sea- 

 son, the temperature in a common 

 storage house will probably remain 

 relatively high, especially if cold nights 

 are none too i^lentiful. This year the 

 temperature in most of the conunon 

 storage houses in the Northwest as 

 late as the first of November was about 

 50 degrees. The daily receipts of warm 

 fruit prevent the lowering of the tem- 

 perature at a very rapid rate during 

 the harvesting season. A greater effort 

 should be made on the part of the 

 grower to deliver the fruit to the sto- 

 rage house in as cool a condition as 

 possible. Leaving the boxes of picked 

 fruit in the orchard over night and 

 hauling them to the storage house early 

 in the morning would insure their ar- 

 rival at low tenii)erature. Fruit picked 

 during the day and stored while still 

 warm carries a large quantity of heat 

 with it into the storage room, and 

 when the boxes are stacked consider- 

 able time is required to reduce them 

 to the tem])erature that they would 

 reach if simply left in the orchard 

 over night. After all of the fruit has 

 been received it is a rather simjjle mat- 

 ter to reduce and hold the temperature 

 at the point desired. Thirty-five de 

 grees is about as low a temperature as 

 most of the conmion storage houses 

 maintain, but in some cases thirty-two 

 degrees is reached and held. In either 

 case, the length of time in the fall 

 during which the fruit is held at a high 

 temperature shows itself in tlie short- 

 ened life of the fruit. .\s mentioned be- 

 fore, early in its storage life an apple 

 will show as little decay in conunon as 

 in cold storage, but toward the middle 

 of its storage life the difl'erence be- 

 comes quite marked. In short, common 

 storage may be as satisfactory as cold 

 storage for fruit that is only to be kepi 

 until about the middle of the winter. 

 Fruit to be held for longer periods 

 should be placed in cold storage. 



It seems entirely feasible to divide 

 a conuuon storage house into various 

 compartments, each of which could be 

 filled with fruit as rapidly as possible, 

 and then held at a uniform tempera- 

 ture. This would render the conunon 

 storage more nearly as efficient as the 

 cold storage, but until some such i)Ian 

 has been woi-ked out the preceding 

 statements must hold. 



In conclusion, let me say that al- 

 though the experiments conducted b\- 

 the Department of Agriculture along 

 the lines indicated are by no means 

 complete, and in fact in some direc- 

 tions, such as the investigations into 

 common storage, can only be said to 

 have begun, I have given only such I'e- 

 sults as are conlirmed by the evidence 

 of several years' work. In brief these 

 are: 1. Most varieties of apples for 

 storage should be i)icked at maturity. 

 2. Apples should have the least i)os- 

 sible delay from the free to the storage. 

 ?>. For cold storage a temperature of 

 32 degrees is usually the most satis- 

 factory. 4. In the case of those varie- 



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