September, ip?o 



BETTER FRUIT 



Page 33 



houses is caused very largely by de- 

 layed cooling and by the storage of 

 fruit at temperatures that are too high. 



The rate of cooling of fruit in an 

 air temperature of 32° F. is none too 

 fast, especially in the center of a 

 package or in packages within a stack 

 of fruit not properly spaced. It is not 

 uncommon to find overripe, badly de- 

 cayed apples in the center of a barrel 

 held at regulation cold-storage tem- 

 peratures. This overripeness is due 

 mainly to the slow cooling of the 

 fruit in the center of the barrel. If 

 overripeness and deterioration caused 

 by slow cooling occur in cold storage 

 houses, it is not to be wondered at 

 that stock frequently shows overripe- 

 ness and bad condition at the end of 

 only one or two months in common 

 storage. 



The difference in the weight of air 

 due to differences of temperature is so 

 slight that natural circulation is, at 

 the best, slow. If, as frequently hap- 

 pens during the autumn or early part 

 of the season, the outside temperature 

 does not go below 45° or 50° F., the 

 rate of cooling will be exceedingly 

 slow. Not only are the lowest tem- 

 peratures that are possible under such 

 conditions relatively high, but the cir- 

 culation of the air is correspondingly 

 slow. The amount of heat that slowly 

 circulated air at relatively high tem- 

 peratures removes from the fruit in 

 a given time is very small. Even 

 with the outside temperatures near 

 freezing, weeks and months may be 

 required to reduce by natural circu- 

 lation all the fruit in tight containers 

 in large stacks to the desire storage 

 temperature. 



To cool the fruit with a reasonable 

 degree of rapidity, the air circulation 

 must be free and abundant. Openings 

 a few inches in diameter are entirely 

 inadequate to provide the necessary 

 air circulation. Few houses have 

 either a sufficient number of open- 

 ings or openings of sufficient size to 

 be effective. Openings a few inches 

 in diameter, such as are very often 

 provided, may be adequate during the 

 winter after the fruit has been thor- 

 oughly cooled and when the outside 

 temperatures are much colder than in 

 early autumn. It is during the first 

 part of the storage season, however, 

 when the coldest outside temperatures 

 are rather high and it is difficult to 

 secure effective cooling, that the crit- 

 ical period, both in the life of the 

 fruit and in the management of the 

 storage house, occurs. The openings, 

 therefore, must be of a size to permit 

 the free, abundant, and rapid circula- 

 tion of air. 



Unfortunately, there are few accu- 

 rate data on the size and number of 

 ventilators necessary to cool most ef- 

 fectively and quickly a house of a 

 given size with air of a given tem- 

 perature. The rate of cooling will 

 naturally depend on the outdoor tem- 

 perature, the size of the house, the 

 quantity of fruit in it, and the tem- 

 perature of the apples when stored. 



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