Page 8 



BETTER FRUIT 



July, ipip 



The above are the results of but one 

 season's work, but these appear so 

 promising that it is thoufiht that some 

 good may be accomplished by publish- 



ing such results as were obtained that 

 growers who arc troubled with the dis- 

 ease may try this method in their 

 orchards this season. 



Fruit and Vegetable Storage for the Farm 



By H. Colin Campbell 



THERE is probably no producer of 

 fruit on a large scale who has not at 

 some time wished his place were 

 equipped with proper means for storing 

 either the entire crop or a certain sur- 

 plus that would permit control of mar- 

 keting to the extent of being able to 

 take advantage of best or most desirable 

 market conditions. Many millions of 

 dollars of fruits, not to mention vege- 

 tables, are probably lost to the con- 

 sumer, and consequently their money 

 value lost to the producer, merely be- 

 cause fruit growers are, in but few in- 

 stances, properly equipped to store the 

 produce on the farm. Fruit which, be- 

 cause of the absence of proper storage 

 facilities, must be marketed imme- 

 diately at the height of harvest, seldom 

 commands the most attractive price. 

 The reason for this is evident. Every- 

 one is disposing of his stock at the same 

 time and the market becomes glutted. 

 A few months after harvest there is 

 usually shortages somewhere that re- 

 sult in attractive prices, and the fruit 

 grower who, favored by having his own 

 storage facilities on the farm, is able to 

 take advantage of this situation, created 

 largely through the neglect or misfor- 

 tune of others, finds his storage cellar a 

 profitable investment. Usually he finds 

 that the first favorable opportunity thus 

 created pays the bill. 



Proper storages save vast amounts of 

 fruit and vegetables that otherwise are 



lost due to overstocked markets at har- 

 vest. Storage houses using mechanical 

 refrigeration are undoubtedly ideal, but 

 the cost of such is usually beyond the 

 reach of the average fruit grower, so 

 becomes out of the question. The 

 storage house which the average grower 

 can afford must be some type of air- 

 cooled house and, properly built of suit- 

 able material, results have been ob- 

 tained with storage cellars or houses of 

 this type. 



The successful storage of fruit, ac- 

 cording to cold-storage experts, depends 

 upon the following conditions: (1) 

 Well sprayed, carefully handled fruit; 

 (2) a low temperature; (3) an eve* tem- 

 perature; (4) sufficient moisture to pre- 

 vent shrinkage and keep the fruit crisp 

 and plump. These essentials make it 

 evident that the success of any system 

 of storage becomes largely dependent 

 upon being able to maintain a low and 

 uniform temperature. 



The average temperature of the earth 

 is around 50 degrees Fahrenheit, which 

 is much too warm for ideal storage con- 

 ditions. Often in the latter part of Sep- 

 tember and early October, there are 

 cold nights when the temperature drops 

 to near the freezing point. Advantage 

 should be taken of these cool spells to 

 lower the temperature in the storage 

 cellar. For that reason a structure of 

 this kind must be provided with good 

 ventilating facilities so there can be as 



rapid and frequent change of air as 

 necessary to keep temperature control 

 where desired. Once cooled, it is essen- 

 tial that the storage cellar be kept cool. 

 In order to maintain a low temperature, 

 the walls of the structure must be in- 

 sulated against possible extreme varia- 

 tions in outside temperature. Air-cooled 

 storages can be used best in latitudes 

 where the winters are fairly cold and 

 constant, as in most northern sections 

 of the United States and throughout 

 Canada. Of course the mountain re- 

 gions, particularly those of high lati- 

 tudes, enjoy climate similar to that of 

 the northern states. 



Accompanying illustrations suggest 

 details of a storage cellar 20 feet wide 

 and 60 feet long, inside measurements. 

 However, the length can be varied from 

 10 feet up, according to the capacity 

 desired, by merely omitting as many 

 10-foot sections or adding as many such 

 sections as necessary to secure the re- 

 quired capacity. Width cannot be 

 changed without a re-design, since the 

 design is based on the present fixed 

 span of 20 feet. The floor, walls and 

 roof of this cellar are of concrete, as 

 this material is best adapted for the 

 purpose. 



Concrete makes a storage cellar or 

 cave that is tight — one that keeps out 

 moisture and rats. Concrete has an- 

 other advantage that nearly everywhere 

 most of the materials are available and 

 construction can be done by ordinary 

 labor under competent supervision. 

 Special provisions for ventilation have 

 been made in this structure. During 

 cold evenings the covers on the cold-air 

 intakes and roof manholes are removed. 

 The cold air rushing down through the 

 cold-air intakes passes under the floor 



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1*4 boards' 



2hpe. floor tonvrd drain ^ per I foot 



Floor Pla/j 



Atofe. Bui/d floor in 

 remoyable. sections 



T% -^r^T^JO'Z^ 



O Manhole 





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-lo-o 



' ^Partition-see 

 .-■iZ-ieCalumn 



.^ee roof 

 of roof 



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plan lor details 

 rGinforcing 



Detail 

 or 



rLooB AAip Wall 



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Plan for apple or potato storage cellar suitable for the fruit farm or for commercial purposes. The capacity of this cellar is approximately 5,000 



bushels, or about 400 bushels to the bin. 



