FRUIT STORAGE 87 



in the storage room. Only fruit that is in a prime con- 

 dition is worthy of being stored. It ought to be No. 1 

 or fancy in every respect, containing no bruises, worm 

 holes or blemishes of any kind. 



In making use of public storage, the fruit must be 

 properly packed and sealed, so that when it is removed 

 from storage, the packages will not need to be opened 

 until they reach the consumer. It is necessary also to 

 know the temperature, because no fruit will keep well 

 unless the temperature remains even and does not fluc- 

 tuate. In most cases a lower temperature than the sur- 

 rounding outside conditions, is necessary. As the tem- 

 perature runs down towards the freezing point, the 

 ripening processes of the fruit is gradually slowed up, 

 the decay organisms do not work as rapidly, and alto- 

 gether, the length of life or keeping qualities of the 

 fruit is greatly increased. The humidity refers to the 

 amount of moisture in the air. This is measured in 

 grains per cubic foot of space. When the air is sat- 

 urated or contains all the moisture it will hold, it is 

 designated as 100% humidity. Beyond this point, pre- 

 cipitations as rain or fog result. 



^lost fruits run high in water content, varying from 80 

 to 83 or 84%. If the humidity of the atmosphere in 

 which the fruit is stored is more than 85%, the tendency 

 is for the fruit to decay. Moisture will collect on the 

 surface of the fruit in drops, and forms ideal conditions 

 for the germinating of decay organisms. On the other 

 hand, if there is less moisture in the atmosphere than 

 in the fruit, there will be a general tendency for the 

 fruit to dry out, and hence become shrivelled or lose 

 weight. Fruit that drys out in transit, loses in size as 



