6i6 Journal of Agriciiltur, . [ii Oct., 1909. 



during transit and inefficient methcds of placing the fruit on the market, 

 are the chief factors in narrowing tiie margin of profit a\ailable to the 

 exporter. The freight at present charged is 65s. per ton (40 cubic feet 

 measurement per ton). This works out at a1x)ut is. lod. per case. In 

 comparing these rates with those charged on other products — butter, meat, 

 and rabbits — and taking into consideration the relative values of the dif- 

 ferent products, we find that they are very high — butter 2s. per case, meat 

 ^d. per 11).. ralibits is. yd. per crate. 



It mav be argued, in extenuation of the higher rate charged for fruit, 

 that this product, bv reason of its susceptibility to fluctuations in tem- 

 pyerature, recjuires much more care and attention than other perishable 

 products. This is in a large measure true; but it is not true to the extent 

 that is popularly believed. It is usually thought, for example, that if 

 the temjjerature falls below 7,2 degrees Fahr., irreparable injury will occur 

 to the fruit. According to experiments carried out locally, and by the 

 results of tests in the United States of America, fruit may be kept for 

 a long period at tem{>eratures i or even 2 degrees lower than the one men- 

 tioned, and, provided the temperature is not permitted to rise too rapidly, 

 no injury will occur. At what exact temperature the moisture contained 

 in fruit cells will freeze has not been definitely determined; but it appears 

 certain that it is below 31 degrees Fahr. It is not safe, however, to store 

 fruitr^below this temperature. Fruit may be refrigerated until it is 

 covered with frost ; but, provided it is allowed to defrost and is not 

 lushed from the freezer into a temperature manv degrees higher, no in- 

 jurious effect will result. The writer has made experiments with apples, 

 oranges and pears stored at a temperature of 29 degrees Fahr. for six 

 weeks and in every instance when the temj^erature was permitted to rise 

 slowly to 40 degrees Fahr., the fruit kept its colour and remained in a 

 marketable condition. The reverse was the case when the fruit was at 

 once removed into a higher temperature. When this was done, discoloura- 

 tion took place rapidlv, rendering the fruit quite unmarketable in a few 

 hours. According to Bulletin Xo. 48 of the Department of Agriculture, 

 U.S.A., this is explained by the fact that when fruit is frozen, the cell 

 moisture is withdrawn into the intercellular spaces. When the fruit is 

 thawed slowly, the cell has sufficient time to regain its moisture; but if 

 thawed too quickly the cells cannot regain the water with sufllicient rapidity. 

 It therefore remains in the intercellular spaces and disappears by evapora- 

 tion. The cells then collapse for want of moisture and so perish. 



Among the fruits mentioned as having been locally experimented with, 

 were some oranges in a fairly adxanced stage of decay from the effects 

 of either Penciltum digit ainiu, or /''. glaucnm ; and some apples badly 

 affected with Bitter Pit. On removal, after some six weeks at 29 degrees 

 Fahr.. Ix)th oranges and apples were in much the same condition as when 

 placed in the chamber, the decay caused by the diseases having made but 

 slow progress. Within a few hours after lemoval, however, the oranges 

 were completely decayed and the apjiles were in a, like condition within 

 three days. It seems a fact, therefore, that moulds and decav from what- 

 ever cause arising (including Bitter Pit) develop with exceeding slowness 

 at temperatures in the immediate vicinity of the freezing }X)int of water; 

 but advance with proportionate rapidity for each degree of temperature 

 above the one mentioned. This is probably the chief reason whv our fruits 

 arrive at their destination so badlv decayed through the effects of Bitter 

 Pit developed during transport, as the records given at the head of 

 the shipments quoted in the following list show that fruit w-as carried 



