THE RIPENING OF FEUIT. 359 



of the cells is broken by the blow, the juice is lib- 

 erated and runs about the healthy cells, and soon 

 its decomposition takes place, which is speedily 

 communicated to the whole. 



Preservation. The proper ripening of fruit is 

 owinij; in a considerable deo;ree to the influences to 

 which it is exposed after gathering. The fruit is 

 still green, and therefore as active as ever in con- 

 verting the water contained in its juice into wood, 

 and as this is the very end to be avoided, all con- 

 ditions, such as light and heat, which stimulate 

 vegetative action, should be withdrawn. The shriv- 

 elling of fruit is owing to evaporation caused by the 

 presence of these and similar agents. 



The fruit should be handled as little as possible, 

 as all are covered more or less, according to the 

 variety and the soil upon which they were grown, 

 with a waxen substance called " bloom," which pre- 

 vents, to a great extent, the evaporation of juice. 

 Therefore washing, wiping, or handling are injurious, 

 because they deprive the fruit of this natural cover- 

 ing. 



Several plans of rooms for the preservation of 

 fruit have been recommended, and been practised 

 upon with more or less success. Among the most 

 jDrominent was that of Mr. Schouler, which was 

 thought to be of great promise. The following is a 

 description of one built according to his plan : 



The sides of the fruit-room proper are double. 



