are very thick and leafy more berries are missed and spoil and the vines and 

 berries do not dry off as quickly. 



Once mold organisms get a good start in a patch, as in the case where 

 many berries are left in the patch and the humidity is high, heavier spoilage 

 is bound to result. 



In selecting samples of the various varieties for this study, stems of all 

 berries were pinched and the berries were handled by stems or calyx as much 

 as possible to avoid bruising. An effort was made to include berries of similar 

 ripeness. 



Several tests have been made on spoilage and in different years. The 

 results vary considerably, and the variations between varieties should not be 

 accepted as conclusive. These data do indicate the need for quick handling or 

 refrigeration. 



Howard 17 is usually considered a poor keeper and yet in one test it 

 kept very well both at room temperature and under refrigeration. Robinson 

 is usually rated as a soft berry and yet it was one of the best keepers in a 

 test made in June, 1951. 



The Sparkle variety, in several tests made, kept much better than Howard 

 17 at room temperature. While it may turn a bit dark, it is well accepted when 

 consumers come to know it. 



In tests made on 13 varieties in 1951, July Morn and Elgin kept best 

 after being held two days at room temperature, while Howard 17 and Path- 

 finder kept least well. Under refrigeration Robinson and Maytime kept best. 



Keeping Quality Under Cellophane 



A number of tests were made on the keeping quality of strawberries 

 under cellophane and not under cellophane, both in and out of a refriger- 

 ator. The results were not conclusive but the following facts were noted. 



Berries under cellophane did not dehydrate as much as those not covered, 

 so they were firmer and fresher in appearance after a week in the refriger- 

 ator. If berries started to mold, it seemed to spread faster under cellophane 

 and spoilage was higher. But if mold did not start, they kept better under 

 cellophane. 



When berries were held in a warm room under cellophane, they usuallv 

 kept less well than when not cellophaned. This is especially true where mold 

 organisms exist and grow rapidly in the moist warm air. (See Table 9.) 



Table 9. Keeping Quality of Strawberries under Cellophane 



No. Sample Percent Good 



Lots Treatment Period Berries Remaining 



4 Room Temperature Cellophaned 



4 Room Temperature Not Cellophaned 



4 Refrigerator Cellophaned 



4 Refrigerator Not Cellophaned 



Shrinkage of Strawberries When Held 



Three varieties of strawberries were held for 27 and 51 hours in a 

 warm room (summer temperature of 64-87° range) and in a refrigerator 

 at 42-45°F. Shrinkage in weight in the refrigerator was a little more than 

 one-half the shrinkage outside. At the end of 27 and 51 hours, shrinkage was 



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