358 POMOLOGY 



by artificial agencies, either ice or mechanical means being 

 used. 



324. The function of storage. — It must be recognized 

 that a fruit is a living organism and life processes continue 

 until disintegration takes place. In common with many 

 other organic products, the higher the temperature the 

 more rapid is the disintegration and, therefore, the func- 

 tion of storage is to delay the ripening process in a tempera- 

 ture ^hat will not injure the fruit. It is also designed to 

 retard the development of diseases with which the fruit 

 may be affected, but it cannot entirely prevent their growth. 



Much depends on the condition of the fruit when it enters 

 storage as to how long and how well it will keep. If the fruit 

 is over-ripe, has been bruised, or is covered with rot spores, 

 the low temperature may retard but cannot prevent its 

 premature decay. ^ 



325. Factors influencing the keeping quality of fruit. — 

 The following factors have been outlined by Powell as af- 

 fecting the keeping quality of fruit after it has been placed 

 in cold storage: (1) the maturity of the fruit when picked; 

 (2) the promptness with which it is placed in storage; (3) 

 the temperature at which it is stored, as well as the uniform- 

 ity of this temperature; (4) influence of a first wrapper; 

 (5) the cultural conditions under which the fruit was pro- 

 duced; and (6) the type of package in which it is stored. 

 These factors will be treated separately. 



326. Maturity of fruit. — In considering the keeping 

 quality of fruit, it must of course be recognized that this 

 is first of all a varietal characteristic (a unit character), just 

 as much as color and size. Also the condition of the fruit 

 when it enters storage will determine whether or not it can 

 be kept for the maximum time for the variety. Numerous 



1 Powell, G. Harold, and S. H. Fulton. The apple in cold storage. 

 U. S. Dept. Agr. Bur. Plant Ind. Bull. 48. 1903. 



