STORAGE OF FRUIT 363 



329. The storage temperature. — The difficulty under 

 many conditions is to secure a uniform temperature for the 

 storing of fruits. This is an important phase of the problem, 

 since fluctuating temperatures are harmful. The exact 

 temperature which is best will depend somewhat on the 

 fruit, the variety, the length of time the fruit is to be stored, 

 and perhaps some other factors. In general, however, the 

 minimum temperature given for a variety of fruit is to be 

 preferred to a few degrees above, if the maximum keeping 

 is to be secured. Powell's experiments indicate that a tem- 

 perature of 31° or 32° F. is best for the apple since the rots, 

 molds, and other diseases were retarded to a much greater 

 extent than at 35° to 36° F. Cooper, however, states that 

 a temperature of 30° F. is better than any degree above 

 that, and 29° F. is practicable and advisable for long-period 

 storing of the better keeping varieties. To store safely at 

 29° to 30° F. it is necessary that a forced circulation of air 

 be employed. In cooling the fruit down to the final canying 

 temperature, the refrigeration must not be applied too sud- 

 denly. 



Table XCVII 



STORAGE TEMPERATURE FOR FRUITS. (aFTER COOPER) 



Apples 



Oranges 



Lemons 



Plums 



Pears 



Peaches 



Grapes 



Berries, fresh (few days only^ 

 Currants " " " 



30°-31° F. 



32°-35° F. 



38°-50° 



32° 



32°-33'' 



32° 



36° 



40° 



32° 



330. Influence of a fruit wrapper. — If each individual 

 fruit is wrapped in paper before placing in the package, its 



