428 REPORT OF OFFICE OF EXPERIMENT STATIONS. 



In storage experiments Iruit that was highly colored and firm when 

 picked and placed in the storage house kept in prime commercial 

 condition from two to three weeks at a temperature of 32° F. For 

 this length of time the quality of the fruit was retained, and it stood 

 up well for two or three days after removal from storage, depending 

 upon weather conditions. After three weeks in storage, however, the 

 quality of the fruit deteriorated, though the peaches in appearance 

 were firm and bright. \^Tien the fruit was mellow when placed in 

 storage it deteriorated more quickly both during storage and after 

 withdrawal. If um-ipe, it shriveled considerably. ^luch less favor- 

 able results were secured in storing at a temperature of 36° and 40°, 

 respectively. 



The best packages for long storage periods seemed to be 20-pound 

 boxes in which the circulation of air was restricted. Wrapping the 

 fruit proved a great protection against bruising in transit. 



Bigelow and Gore made a special study of the effect of storage on 

 the composition of market ripe peaches." One lot was kept in ordi- 

 nary room temperature (77° to 86°), another in a temperature of 32° F., 

 and a third lot in a common refrigerator (54° to 59° F.). By stormg 

 at ordinary room temperature marked changes occurred within two 

 or thi-ec days. Those stored at 32° F. changed much more slowly. 

 At the end of three or four wrecks, however, the flesh began to discolor 

 and lose flavor. The changes in the composition of the })eaches 

 stored in the common refrigerator were intermediate between those 

 stored at summer temperature and those in cold storage. In other 

 experiments the rate of ripening of green peaches was not markedly 

 more rapid than that of more matured fruit. 



From experiments reported by A. H. Benson/' he concluded that 

 only solid flesh clingstones can be kept in a salable condition for more 

 than a month. French experiments also indicate that from thirty- 

 five to forty days represents the life of the peach in cold storage.'^ 



COMPOSITION OF PEACHES. 



The composition of the twigs, butls, and blossoms of peaches and of 

 the entire jrreen fruit at two different stay;es of <rrowth and at maturitv 

 was determined by the Delaware Station.'' At the time of taking the 

 fii'st sample of green fruits, 100 fruits on the average weighed 2.2 pounds. 

 At the next sampling 6 pounds and at maturity 2S.6 pounds.. The 

 following table shows the sugar, starch, and fertilizing constituents of 

 the different parts on the diflVrent dates of examination: 



aU. S. Dept. Agr., Bureau of Chemistry Bui. 97. 

 bAgr. Gaz. N. S. Wales, 4 (1893), No. 11. 



c Dc la conservation des fruits par les proc6d<f's bases sur Ti'inpldi <lu fmid. Paris: 

 Librairio ot Iinpriincric Ilortir-olcs. 1003. 

 d Delaware Sta. Rpl. 1902, p. 87. 



