late ripening, since bruises stimulate the production of ethylene 

 gas, the ripening hormone. Unlike maturation, wounding is under 

 our control and we need to preach and to practice gentle handling 

 endlessly. 



Don't let water stand on fruit 



gus s 

 germi 

 Penet 

 are w 

 hours 

 1 a d i 

 f rui t 

 Also, 



Of CO 



tent, 

 ature 

 41° F 

 than 



pores 

 nati n 

 rated 

 arm. 

 , inf 

 ng th 

 , the 



if y 

 ndens 



rel a 

 . Fo 

 . Fr 

 1 day 



These 

 g spores 

 the frui 

 It is a 

 e c t i n s w 

 e storage 

 n it w u 1 

 our stora 

 a t i n as 

 tive humi 

 r example 

 uit shoul 

 or decay 



spore 

 canno 

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 safe 

 ill 



wi th 

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 tempe 

 dity 

 , 70% 

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will 



s can 

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 bet t 

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wet 

 wel 1 



humi 

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 will 



R.H. 

 expos 



resu 



not ge 

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 and ro 

 fruit, 

 not to 

 d at t 

 e fall 

 increa 

 at 50 

 ed to 

 It. 



. No 

 rminat 

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fruit 

 ts wil 

 And 



humid 

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 no mor 



fruit wil 

 e if they 



dry out 

 t, especi 



are wet 



I develop 

 if you mu 

 fy the st 

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 th consta 

 rply with 



II be aim 

 e than 95 



1 be f 

 are d 

 before 

 ally i 

 24 con 

 . Try 

 st loa 

 orage 

 i n g , b 

 nt moi 

 falli 

 ost 10 

 % R.H. 



ree of fun- 

 ry, and 



they have 

 f the fruit 

 t i n u a 1 



to avoid 

 d with wet 

 immediately 

 e careful 

 sture con- 

 ng temper- 

 0% R.H. at 



for more 



Don't 1 

 Fruit s 

 time, a 

 They wi 



any shr 

 i ncome 

 suscept 

 coati ng 

 immatur 

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 readi ly 

 moi stur 

 Dry woo 

 and pal 

 ly wett 

 the air 

 fruit a 

 the dan 



houl d 

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 i V e 1 i 

 has 1 

 ible 

 , sho 

 e app 

 torag 



avai 

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 d wi 1 

 lets 

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and 

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 gers 



et fruit dry out 

 _^_ ^ 



ex 

 e high 

 ual ly 

 ng, SO 

 i teral 

 to wat 

 ul d be 

 les of 

 e shou 

 lable 

 s from 

 1 abso 

 go i n t 

 orough 

 ul tima 

 the b 

 of wat 



posed 

 er the 

 lose 5 



you c 

 ly eva 

 er los 



store 



other 

 Id hav 

 and ar 



frui t 

 rb 1 ar 

 stor 

 ly in 

 tely f 

 oxes t 

 er sta 



T 

 le 



to no 



tempera 

 % of the 

 annot re 

 porated. 

 s becaus 

 d in uns 



his i 

 ss th 

 ture, 

 ir we 

 ly on 

 Gol 

 e of 

 ealed 



v a r i e t i 

 e a good 

 e extrem 



is the 

 ge quant 

 age aire 

 storage, 

 rom the 

 wet th 

 nding on 



es mi 



humi 



ely V 



use 



i ties 



ady n 



they 



fruit 



em, t 



the 



s the 

 an 90% 



the mo 

 ight be 



appear 

 den Del 

 their p 



polyet 

 ght wel 

 dity ga 

 al uable 

 f dry w 



of wat 

 early s 



will a 

 . And 

 hen you 

 frui t . 



ther 

 R.H. 

 re cr 

 fore 

 ance . 

 i c i u 

 oorly 

 hylen 

 1 be 

 uge i 

 . On 

 ood a 

 er, a 

 atura 

 bsorb 

 if yo 

 must 



side 

 for a 

 i tica 

 they 



Tha 

 s , wh 



deve 

 e bag 

 hand! 

 n i t . 

 e pri 

 s box 

 nd un 

 ted 



this 

 u wai 



be c 



of th 

 ny le 

 1 thi 

 will 

 t 5% 

 ich a 

 loped 

 s . S 

 ed li 

 The 

 me ca 

 es or 

 1 ess 

 r are 

 wate 

 t unt 

 oncer 



e COT n . 

 ngth of 

 s is . 

 show 

 of your 

 re so 



wax 



omewhat 

 kewi se. 

 se are 

 use of 



pal 1 ets 

 boxes 



quick- 

 r from 

 il the 

 ned with 



Cool fruit as quickly as possible . At harvest, apples are 

 respiring near peak rates, and temperature has profound effects at 

 this time. Cool them as fast as possible after harvest. Storage 

 life can be quickly lost at this time, and this loss can ne^er be 

 made up. Since pre-cooling methods are seldom used for apples, 

 quick cooling means getting them out of the sun and into the stor- 

 age as fast as possible, and the use of sufficient refrigeration 

 capacity for a rapid pull-down of temperature. 



