22 THE COLD STORAGE OF SMALL FRUITS. 



for weeks and even months for use b}^ confectioners, bakers, and 

 restaurateurs. 



Berries grown to a large size upon low, moist soil usuall}" begin to 

 break down more quickly in cold storage than the same varieties 

 grown to a somewhat smaller size upon light, dry soil. 



Berries ripening during a period when the supply of moisture is 

 favorable for a sound, healthy development of fruit keep better than 

 the same varieties stunted by drought or overgrown on account of 

 excessive rainfall. 



Small fruits designed for cold storage should be picked when well 

 matured and fulh' colored but while still firm. 



There is no apparent difference in the keeping of small fruits from 

 early, medium, and late pickings. 



Small fruits must be handled quickly and with great care in the 

 field and on the way to the storage house to prevent ripening, the 

 bruising of the ii"uit, and the development of mold. 



Jf the fruit is to be stored for two or three days, a temperature of 

 36° to 40° F. will ordinarily give satisfactory results, though a tem- 

 perature of 32° F. is to be preferred. If the storage period extends 

 over a week or more, a temperature of 30° to 32° F. will be found 

 more effective. 



When frozen for long keeping, small fruits are usually subjected to 

 a temperature of 5° to 12° F. 



Frozen strawberries to be used in ice cream have been in use in a 

 limited way by confectioners for some time, while frozen raspberries, 

 currants, blackberries, huckleberries, and other small fruits are now 

 used successfully for pies and other pastries by a few restaurateurs 

 and bakers. 



Strawberries and raspberries were stored in close paper cartons 

 lined with paraffined cardljoard. Some of these cartons were made 

 extra tight by the use of a paraffined paper wrap placed over the card 

 board liner of the carton. The cartons without the extra wrap pre- 

 served the fruit in good, sound condition, freer from mold and tainted 

 less by storage-house odors than fruit stored in open packages. With 

 the extra wrap the cartons proved too tight; the fruit softened and 

 had the characteristic bad flavor of fruit confined in an atmosphere of 

 carbon dioxid. 



Wrapping baskets of berries in thin impervious paper aids materially 

 in retaining the bright color and attractive appearance of the fruit, 

 prevents the absorption of storage-house odors to a marked degree, 

 and retards to some extent the appearance of mold. 



Strawberries were kept in good condition in cold storage from one 

 to two weeks; red raspberries, two to three days; black raspberries, 



108 



