MARKET PREPARATION, TRANSPORTATION, STORAGE 271 



cooling in this method. The fruit cannot be held so long or 

 in such good condition and the process, therefore, is ordinarily 

 not so good as cold storage. Even though the temperature 

 at which the fruit is kept in common storage is fairly satis- 

 factory, the cooling is done much more slowly than in cold 

 storage and this results in quicker deterioration. 



386. Essentials of success in cold storage. Certain 

 essentials must be observed if fruit in cold storage is to be 

 kept successfully for any considerable length of time. The 

 stored fruit must be well grown and of good quality or it will 

 not last; besides, cold storage is expensive and it does not 

 pay to subject any but the best quality of fruit to such a 

 process. Bruises or abrasions of the skin obtained in picking 

 or packing persist in storage and allow decay to get a start. 

 If this does not become manifest while the produce is still in 

 storage, it will do so immediately after it is taken out. If the 

 material to be stored was in poor condition when placed in 

 the warehouse it will be much poorer when it is removed. 

 On the other hand, if it was in good condition and the storage 

 facilities are satisfactory, the chances are that it will be in 

 first-class shape when removed. 



If perishable goods are to be kept in storage for any length 

 of time, it is desirable that they be placed there at the earliest 

 possible moment. It is well known, for example, that a delay 

 of ten days in the storing of apples may reduce the storage 

 period from one to three months. 



There is a limit also to the length of time that fruit can be 

 held successfully in storage. It is necessary in this connec- 

 tion to inspect the product carefully from time to time and 

 to withdraw it from storage as soon as it shows indication of 

 deterioration. 



It is never practical to re-store. Fruit which has once been 

 warmed up after it has been in storage has poor keeping 

 qualities and would deteriorate very quickly even though 

 placed again at a low temperature. It is also true that fruit 



