11 



~tP.^^^??S■m'^i» Doi Sutep, in evergreen jungle by a stream, 

 ib0~900 m., Kerr 2223, 2223a. ^ J « ^ 



Sauropus bicolor, Craib, nom. nov. S. rigidus, Craib in Kew 

 liulL, 1911, p. 45T et Contrib. Fl. Siam in Aberd. Univ. 

 Studies, No. 57, p. 183, non Thwaites. 



Cbiengmai, Doi Sutep, in deciduous lungle, 300-15G0 m., 

 Kerr 651, 1825. J fe ' 



Distr. Tenasserim, Gallatly. 



III.— COLD STORAGE OF FRUIT AND VEGETABLES. 



L. A. Boodle. 



I X 



Tlie storage of fruit is a matter of some commercial 

 importance, and a tlioroug-h knowledge .of the best conditions for 

 Iveeping ripe or unripe fruit of different kinds will be of great 

 value in relation to the conveyance of fruit to a distance, and for 

 other purposes. The methods at present in use, including 

 refrigeration, have made it possible to carry many kinds of fruit 

 for long sea voyages. The partial spoiling of a cargo of fruit is, 

 however, a not uncommon occurrence, and attention is therefore 

 called to the possibility of effecting improvements in method. 

 The finding of such improvements will be greatly helped by a 

 good knowledge of the physiological processes going on in fruits 

 at different stages of ripening and at different temperatures, and 

 it appears that much still remains to be learnt on this subject. 



A paper recently published* records a number of experiments 

 on the respiration of fruits, made with the object of gaining 





fresh data, which might be useful in connection with fruit- 

 storage. The paper also contains a summary of literature dealing 

 with different matters relating to the process of respiration. 



In the experiments described in this paper, the respiration of 

 different fruits when kept in air, in nitrogen, and in hydrogen 

 was measured, and the keeping power of fruits in these gases and 

 in carbonic acid gas was also tested. 



An experiment with ripe cherriest was carried on for about 

 60 hours at 30^ C, and gave the following result. The average 

 hourly production of carbonic acid reckoned in milligrammes 

 (mg.) per hundred grammes (grm.) of cherries was 14-2 in air, 

 12-0 in nitrogen, and 11-3 in hydrogen. In this case the fruit 

 was kept in a continuous current of the respective ^ases. Another 

 experiment was differently arranged, the gases being left undis- 

 turbed, except for half-an-hour twice a day, when^ they were 

 drawn through the vessels containing the fruit as in the first 

 experiment. Here the amounts of carbonic acid given off are 

 represented by the figures 12-2 in air, 9-9 in nitrogen, and 10-9 



* George R. Hill, Jr. Eespiration of fruits and growincr plant tissues 

 in certain gases, with reference to ventilation and fruit storage. Bulletin 

 330, Cornell Univ., Agric. Exp- Stn. of the Coll. of Agric, Dept. of Plant 

 Physiology, 1913, Ithaca, KY,, published b^ the University. 



t The fruit was sterilised by dipping in 95 per cent- alcohol^ and was 



then dipped in sterilised water. 



