20 THE COLD STORAGE OF SMALL FRUlfs. 



The most successful method of preventing this trouble is to store 

 onl}' sound, tirm berries. To prevent the trouble is primarily a prob- 

 lem of picking and handling. It is necessary that the pickers do not 

 injure the berries, and that they be handled through every operation 

 from the crating to the market with enough care to prevent the bruis- 

 ing of the delicate fruit. A large proportion of the commercial losses 

 in the shipping and handling of small fruits is the direct result of the 

 rouoh handlino- which makes them susceptible to mold or decay. 



In addition to the loss from mold, the bruised portions of small 

 fruits quickly discolor in the storage house, as shown in the frontis- 

 piece, Plate I, 6' and I). 



Quick storage or cooling after picking is an equally important 

 requirement in small-fruit storage. The life processes need to be 

 checked at the earliest possible moment to prevent overripeness and 

 to conserve the flavor of the fruit by preventing the giving off and 

 accumulation of carbon dioxid and the absorption of odors from the 

 surrounding air. The fruit needs to be cooled quicklv, also, to retard 

 the growth of the molds already mentioned. If the fruit stands in 

 the field or in a packing house or at a railroad station for some time 

 before loading, if it is hot when loaded and is shipped by express or 

 by freight without ice, if it is not cooled down quickly in the car when 

 shipped in refrigeration, or if the fruit is held in the market for some 

 time after arrival it is impossible to place it in cold storage without 

 the subsequent development of bad flavor, overripeness, and moldy 

 or decayed fruit. 



THE LENGTH OF TIME SMALL FRUITS KEEP IN COLD STORAGE. 



The length of time small fruits keep in cold storage depends upon 

 the variety, the conditions under which the fruits are grown, and the 

 methods of handling them in picking, packing, shipping, etc. In the 

 Department tests, with fruit handled under good commercial conditions, 

 strawberries kept from one to two weeks in good condition so far as 

 appearances were concerned, but the flavor usually began to deteriorate 

 after three or four days. Some of the firm-fleshed varieties, like 

 Gandy, kept even longer than two weeks when picked dry and care- 

 fully handled, while tender varieties, like Tennessee, went down much 

 more quickly. Red raspberries usually began to mold after two or 

 three days in storage. Black raspberries kept in sound condition for 

 a somewhat longer period. Most varieties of blackberries kept a week, 

 while some of the firmer fleshed sorts kept several days longer. Dew- 

 berries behaved similar to blackberries. Currants kept well for two 

 weeks with slight loss of flavor. Gooseberries retained their normal 

 appearance and flavor for two to three weeks, iif ter which the fruit 



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