48 BACTERIA, YEASTS, AND MOLDS 



spring months by the simple devices of low temperature 

 and clean, dry skins. 



Temperature. We have already noticed how effectively 

 low temperatures check the growth of molds, and this 

 applies of course to their growth in fruit as well as else- 

 where. If fruits could be actually frozen, the decay could 

 be indefinitely prevented. But this is not possible with 

 common fruit, since the freezing injures its character. All 

 that can be done, therefore, is to- cool the fruit to as near 

 the freezing point as possible without actually freezing it. 

 If the temperature is lowered until the fruit is near to the 

 freezing point, the growth of the molds may be so delayed 

 as effectually to prevent the fruit from decaying for very 

 many months. This can be done readily in the modern 

 cold-storage plant, and in the last few years fruit growers 

 have been learning that cold storage furnishes a means 

 of keeping fruit for the spring market. To be sure the 

 expense of such storage is a considerable item, but the 

 extra price that may be received in the spring may more 

 than make it good. If one has not the opportunity for 

 cold storage, it is best to keep fruit in cool cellars where 

 the temperature does not go down to freezing and is toler- 

 ably constant. The lower the temperature (above freez- 

 ing) the better. The temperatures of cool cellars are not, 

 however, low enough to prevent mold growth wholly. 

 They will not prevent the final decay of the fruit, but 

 they are very useful in delaying it. When fruits are 

 removed from such cellars it must be remembered that 

 they are cold and will condense water rapidly on their 

 surfaces. They should be wiped dry after being in the 

 warm air a few hours, or they will decay quickly. 



