216 MASS. EXPERIMENT STATION BULLETIN 180. 



Table 17. — Rot Development among Cranberries stored in Tin Cans 

 in Different Periods of the Storage Season — Concluded. 



13. Inciibaior Test of Keeping Quality of Cranberries. — A few lots of 

 Early Black berries were moistened and tested as to their keeping quality in 

 quart cans, ■with the covers on tight but not sealed, in a chicken incubator 

 run at a temperature of 80° F. The results seemed to show that the rela- 

 tive keeping quality of cranberries can be determined in this way in a 

 period of about forty-eight hours. 



Tentative Practical Conclusions based on the Results of the Storage Tests. 



1. Cranberries should not be picked wet. 



2. Scoop-picking is not particularly harmful to keeping quality. 



3. Deep scooping is likely to affect cranberrry keeping adversely be- 

 cause it gathers maximum amounts of under berries, loose leaves and sand, 

 these materials being harmful in storage. 



4. Cranberries left in the sun on the bog for a good part of the day 

 during picking seem to keep about as well as those housed at once, under 

 average storage-house conditions. There might be a great difference in 

 this regard, however, if cooler storage were practiced, for the relatively 

 high temperature usually had by the berries when they are picked proba- 

 bly has a hurtful effect, hence the sooner they are cooled the better. 



5. Lack of sufficient ventilation affects cranberry keeping adversely, 

 apparently by interfering with the process of respiration, not by prevent- 



