256 'experiment station kkcord. 



had (Iccayt'd ])y Januaiy 1, while those wrapped in uiiprinted newspaper and parch- 

 ment wrappers were still in pood condition. Little practical difference was noted in 

 the relative elliciency of tissue, i)archinent, imprinted newspaper, and wax jiaper for 

 wrappini^ fruits. In storinjt; fruits for a long time a double wrapper was more efficient 

 than a single wrapi)er, a satisfactory combination being unprinted newspaper next 

 to the fruit with the more impervious paraffin wrapper outside. No evidence was 

 deduced from these experiments to show that cold storage injured the aroma or 

 flavor of pears. On the contrary, the quality of the fruit was maintained longer at a 

 temperature apjiroachiug the freezing point than at one anj'^ higlier. 



The results secured in these experiments indicate that j)ears should be picked 

 before they mature and stored as quickly after pic^king as possible, and that the fruit 

 should be stored at a temperature of al)Out 32° F. unless it is desireil to ripen it up 

 slowly at a higher temperature. Small ])ackages which cool very quickly are best. 

 Wrapping prolongs the life of the fruit, protects it from bruising, lessens wilting and 

 decay, and keeps it bright in color. The raindity with which cold-storage fruit 

 breaks down when placed on the market depends upon the degree of ripeness of the 

 fruit and the condition of the weather. 



The peaches used in the experiment were grown in Georgia and Connecticut. 

 They were stored at temperatures of 32, 36, and 40° F., respectively. Various kinds 

 of packages were used and the fruit was picked at 2 different degrees of ripeness. 

 Equal quantities were wrapped and left unwrapped. The results show that when 

 highly-colored firm fruit was ])laced in the storage house at 32° it could be kept in 

 prime commercial condition for 2 or 3 weeks. After that time the quality deteriorated, 

 though the peaches continued firm and bright in appearance for a month. Mellow 

 fruit when stored deteriorated much more rapidly and unripe fruit shriveled. At 

 the higher temperatures of 36 and 40° the fruit ripened much more rapidly and 

 reached its profitable commercial limit within 1 to 2 weeks. At the lower tempera- 

 ture the fruit kept equally well in all packages for about 2 weeks, after which that in 

 open baskets and Georgia carriers began to show wilting. In 20-lb. boxes the fruit 

 remained firm throughout the storage season. Wrapping the fruit proved a great 

 protection against bruising in transit. Fruit stored at 32° F. for 2 to 3 weeks stood 

 up 2 or 3 days after removal, depending on the weather. It is pointed out in this 

 connection that in shipping peaches those at the top of the car are likely to ripen 

 much more rapidly than those in the bottom layers and hence should be marketed 

 separately. The chief value of cold storage in the peach industry is likely to be 

 found in the temporary storage of the fruit during an overstocked market. 



Cold-storag-e systems {A^ner. Florist, 21 {1903), No. 796, pp. 217, 218).— A. dis- 

 cussion of cold storage in retarding growth of roots and bulbs so that they may be 

 brought into Ijloom whenever desirable, with a description of 2 systems of cold stor- 

 age (amnumia and brine) now in use by 2 different floral concerns. For lily of the 

 valley pips the rooms are kept at 25 to 30° F. Tlie t^emperature for bulbs, it is stated, 

 is maintained at 17° for the first 14 days after the bulbs are stored, after which the 

 temperature is periiiitted to rise to 24°, where it remains until all the bulbs are used. 



Cold storage of fruits and the preservation of exhibition specimens {Amer. 

 Gard., 24 {1903), No. 443, j)p. 384-386). — The experiences of several experimenters 

 who have been working with fruits in cold storage are summarized and formulas 

 given for preserving fruits for exhibition purposes in liquid. The paper is an extract 

 from Circular No. 2 recently issued by the department of horticulture of the St. Louis 

 Exposition. 



Canning, preserving, and evaporating fruits and vegetables, G. IMcCarthy 

 {Bui. North Carolina Slofe lid. Aijr., 24 {190S), No. 4, pp. 3-15, Jigs. 4). — Estimates 

 are given on the cost of erecting canning factories of different capacities and direc- 

 tions given for the canning, preserving, and evaporating of a large number of varieties 

 of fruits and vegetables. Some suggestions on the making of jellies, marmalade, 

 apple butter, fruit wines, and brandies are included. 



