8 June. 1907.] Fruit Stores. 381 



The ordinary requirements of a fruit room are that it shall be propor- 

 tionately long and narrow ; have wide doors at each end and a high pitched 

 roof; these features securing ample ventilation and an e\en temperature. 

 INIeans shoiuld exist for admitting daylight to every part ; but the light must 

 be excluded when fruit is stored. Double walls secure the lowest natural 

 temperature obtainable. The roofing should be as thick as possible and 

 the eaves brf)ad. Thatch or bark makes the coolest outer covering of the 

 r(iof. 



The building should where possil)le Ije placed on a well raised and 

 solid platform so as to secure perfect drainage. The chamber floor should 

 be composed of clean clav and sand, tamped hard and well graded, or laid 

 over with concrete. Tar nor anv other odorous material should never Ije 

 used on the floor or any other part of the building. No paint is needed 

 inside, fruit being highly susceptible and easiK tainted where tar paint or 

 vegetable odours abound. The materials for building will always depend 

 on the natural resources and demands of the district ; and the means and 

 tastes of the owner. 



A high narrow barn-like building with deep verandah sheds on three or 

 all sides proves sufiicientlv cool for a store in late districts. Hot winds 

 and direct sunlight from the north and west should be excluded by trees, or 

 b\ selecting a site open caily to the cool east and south. 



Where fruit is to be stored for market it rerjuires to be carefully 

 selected, graded and cased so' as to avoid the expense of further handling. 

 This means that few or no fixtures are necessary in the commercial fruit 

 store. 



The chtnice and control of temperatures for various fruits and during 

 different seasons can be decided only b\ experience. Certain it is that no 

 one natural temperature will serve for all fruits or seasons, all depending 

 on the water content ; the degree of ripeness ; humidity of the atmosphere ; 

 its temperature without the chamber; and the degree and quality of the 

 light available. 



Ripe fruit demands the lowest temperature and cleanest surrounding 

 air, very little if any light and a comparatively dry atmosphere. On the 

 other hand if green or undeveloped fruit is placed in a very low tempera- 

 ture it stagnates and so fails to develop into a marketable condition. 

 Further, where fruit is decidedly watery the air should be fairly dry and 

 frequently changed ; but, if the fruit is close and hard and also on the 

 green side, the house should be damp enough to prevent the escape of the 

 natural moisture of the fruit, otherwise it will waste and shrivel. 



A strong fruit\- and gas-like odour is a certain sign that the chamber 

 needs ventilating. The cool period of the day is the best time at which to 

 ventilate. Very dry moms need a Imcket ot two of water standing on the 

 floor to exhale moisture ; very damp rooms need frequent ventilating and 

 the burning of sulphur. 



Where a chamber fails to preserve well selected fruit we may infer that 

 there is something wrong in its construction, or, that the method of 

 stackinir and ventilatiu'r has not been well observed. 



