HO MODERN. FRUIT MARKETING 



attention need be paid to ventilation, because the open- 

 ing of the doors and windows to control the tempera- 

 ture will give sufficient fresh air for practically all 

 purposes. 



In large storage houses ventilation is attended to 

 regularly and considerable care must be exercised to 

 get the right kind of air and at the right temperature 

 and humidity. For fruit storages, ventilation is pre- 

 ferably given at least twice a week. And certain pre- 

 cautions must be taken. First, the temperature of the 

 outside air needs to be almost the same as that inside 

 of the building. If it is impossible to do this, air is 

 first introduced into the cooling chamber and the proper 

 temperature secured before bringing it into contact with 

 the stored fruit. 



Second, the humidity of the air introduced must not 

 vary materially from the humidity in the storage room. 

 For this purpose, certain tests are made to determine 

 moisture content of the air and if care is taken it is 

 usually possible to get an atmospheric condition outside 

 the storage room which will be about the same as the 

 requirements of the humidity inside. Then by rapidly 

 introducing the air this moisture content can be main- 

 tained. 



Humidity of Cold Storage Houses. By humidity is 

 meant the amount of water vapor in a given space, and 

 this is usually calculated by weight in grains per cubic 

 foot of air space. In all storage houses, considerable 

 attention must necessarily be given to the amount of 

 moisture in the atmosphere surrounding the stored 

 products. This is especially true in the case of fruit. 

 If the humidity runs lower than required, the fruit will 



