SHIPMENT OF EED BASPBEEEIES. 



31 



not precooled, and it therefore commenced to break down sooner than 

 the precooled fruit. 



The effect of precooling on commercially handled fruit is equally 

 consistent with the results of the season of 1911, as shown in Table 

 VII and figure 23. It is hardly necessary to discuss these data in 

 detail. 



Table VII. — Decay in commercially handled red raspberries shipped to Grand 

 Forks, N. Dak., under ordinary icing, with and without precooling, in 1912. 



Time in iced car. 



Decay on withdrawal. 



Precooled. 



Nonpre- 

 cooled. 



Decay 1 day after with- 

 drawal. 



Precooled. 



Nonpre- 

 cooled. 



4 days 

 6 days 

 8 days 



Per cent. 

 4.2 

 4.8 

 11.4 



Per cent. 



7.4 



11.9 



22.7 



Per cent. 

 8.3 

 13.7 

 21.1 



Per cent. 

 13.8 

 25.5 

 36.4 



While again emphasizing the beneficial effects of precooling, these 

 results emphasize even more strongly the importance of careful 

 handling. The difference in decay between the precooled and non- 

 precooled berries indicates clearly the effect of temperature on the 

 acceleration or retardation of the ripening processes and the growth 

 of mold fungi. The more promptly the fruit is cooled and the 

 lower the temperature (without actual freezing) at which the fruit 

 is held in transit, the more quickly and completely are the ripening 

 processes checked and the slower is the growth of mold fungi. 



Table VIII. — Decay in carefully handled precooled <ui<l commercially handled, 

 nonprecooled red raspberries shipped I" (Irand Forks, N. Dak., in 1912. 



Time in iced car. 



4 days 



Decay on withdrawal. 



Carefully han- 

 dled precooled. 



Per a nt. 



1.0 











I ommerclally 



handled non- 

 precooled. 



Pa a nt. 



7.4 

 11.0 

 22.7 



Decay 2 days after withdrawal. 



< larefully han- 

 dled precooled. 



Per cent. 







5.7 



3.9 



Commercially 



handled non- 

 precooled. 



Per cent. 



13.8 

 25.5 

 36.4 



Table VI 1 1 and figured give a comparison of decay in cars of pre- 

 cooled, carefully bandied fruit and nonprecooled, commercially 

 bandied fruit, which <;m not fail t<> be impressive. Careful handling 

 uifh precooling made possible an 8 day trip with sound delivery and 

 practically no spoilage during the marked holding period, while the 

 commercially handled fruit nonprecooled showed 7.4 and 2*2.7 per 



