STATE rOMOLOGICAL SOCIETY. 79 



Broadly speaking, there are two kinds of storage : 



(a) The common method in which no artificial cooling is 

 used, and 



•(b) Storage where low and even temperatures are secured 

 by ice or mechanical refrigeration. Both systems have their 

 place in fruit growing. They vary in effectiveness from the 

 average cellar to the modern storage plant. 



All fruits are not affected alike by storage. Some, as 

 peaches, plums and berries, which ripen quickly, are not well 

 adapted to storage ; while others, as apples, pears, grapes, etc., 

 have a longer period and are consequently better adapted to 

 storage. Whatever the length of the ripening period may be, 

 cold retards it. 



The action of cold in keping fruit may be summed up under 

 two general heads : 



1. It retards chemical changes in the tissue of fruit, which, 

 when acting normally, hasten ripening. 



2. Cold retards or prevents the growth of bacteria and 

 fungi, which cause decay. Fruit kept in storage often degen- 

 erates rapidly when removed on account of advanced chemical 

 changes in the tissue. The apple seems to be the better adapted 

 to storage requirements than any other of our fruits. 



What temperature is best for the apple in storage? Experi- 

 ments seem to show that the apple keeps best, scalds less, and 

 rots are checked more at temperatures varying from 31 to 35°. 

 Some apples keep better at lower temperatures than others. 

 The ripening still continues in storage but not so rapidly. 



How much more rapid does ripening take place in the aver- 

 age fruit cellar than in the storage? The following figures 

 which will be given are those found in an experiment which I 

 conducted in Michigan. The storage used has a freezing room 

 which is cooled by the Cooper-gravity brine system. The cellar 

 of the storage, which was used in the experiment, to compare 

 with the storage room proper, is moderately dry, and I believe 

 can be taken as an index to the average cellar. The average 

 temperature of the freezing room September to May was nearly 

 35° ; that of the cellar, 42°. 



By January 6, 100 per cent of the Keiffer pears in the cellar 

 had rotted ; during the same time 3 per cent rotted in the storage. 

 By May 22, 100 per cent of Baldwins stored in the cellar rotted, 



