early in storage moisture may quickly disappear from the atmosphere, 

 being absorbed by wood if it was not previously saturated. This can 

 result in significant shrinkage of the fruit. Rtlatlve humidity 

 should be maintained at 85-95* during storage in order to minimize 

 both rot and shriveling. Golden Delicious should be stored in per- 

 forated polyethylene bags for added protection against moisture loss 



the C 



year 



ti ve 



check 



ei the 



media 



stora 



ti ght 



stora 



treme 



If storing 

 A laws. H 

 some growe 

 equi pment 

 ed before 

 r before o 

 tely. Do 

 ge tempera 

 ly seal ed 

 ge operati 

 ly costly. 



fruit in CA, a grower does not need reminding of 

 e does need reminding to be careful, though. Every 

 r suffers serious and avoi dab! e loss due to defec- 

 or carelessness. Equipment should be carefully 

 storing fruit, and any indication of a problem 

 r during storage should be carefully checked-out im- 

 not seal a CA room until the fruit have cooled to 

 ture. As air cools, its volume shrinks and in a 

 room this shrinkage can break seals. Successful CA 

 on requires caution, because mistakes are often ex- 



*************** 



PROTECTING PRODUCE FROM MOISTURE LOSS 



F.G. Mitchell 

 University of 



and R.F. Kasmire 

 California, Davis 



(Editors' note: We have in the past urged greater attention to 

 humidity and moisture loss. The following article is reprinted 

 from the December 15, 1969, issue of Perishables Handling, published 

 by the University of California Extension Service, as a review of 

 the problem and of the approaches taken to overcome It.) 



Moisture loss is a major cause of deterioration during fresh 

 fruit and vegetable marketing. Serious moisture loss may appear 

 as shriveling of fruit, a wilted and often yellowed appearance of 

 leafy vegetables and a limp, flaccid and often dried appearance of 

 roots and stems. When severe, it can render the product completely 

 unmarketable. These symptoms become subconscious guides to product 

 freshness. It is impossible to estimate the sale losses resulting 

 from this reduced consumer appeal. 



Beyond these visual effects, moisture loss indicates a direct 

 loss in weight of saleable product. Visual symptoms are usually 

 not evident until 3 to 5 percent water loss has occurred. Thus, 

 when shrivel is observed, from 60 to 100 pounds of every ton of 

 the original purchase have literally "evaporated into thin air." 

 This weight loss can be much greater In severe cases. 



Water is lost by gaseous diffusion of water vapor from the in- 

 tercellular spaces of the product either through pores (lenticels 



