130 MODERN FRUIT MARKETING 



fine as a needle point will give ample opportunity 

 for infection from these various decay organisms. 



As the temperature of the fruit in storage is lowered 

 the activities of the fungi are lessened, until at a point 

 about 31 or 32 degrees growth is almost stopped. It is 

 not possible to kill or eradicate any of the rots, so far 

 as known, by lowering the temperature beyond 31 de- 

 grees. As soon as the fruit is removed from storage 



Fig. 101. PINK ROT FOLLOWING APPLE SCAB 



the temperature rises and the decay fungi immediately 

 become active and work much more rapidly than they 

 would previous to storage. 



Various precautions need to be taken to prevent the 

 spread of decay in storage houses: (1) The temperature 

 should not be changed more than one degree in 24 

 hours. (2) The ventilation should be sufficient to re- 

 move any of the spores that might be scattered through 

 the air. (3) "Where the fruit is wrapped, the packages 

 sealed up and not rehandled until removed from the 



