24 BULLETIN 587, U. S. DEPARTMENT OF AGRICULTURE. 
strong point in its favor. From the standpoint of a grower or ship- 
per who wishes to hold his fruit for a few weeks or even a few 
months before placing it in cold storage or finally disposing of it, 
a common storage warehouse offers numerous advantages. If it is 
desired to ripen winter varieties, such as Winesap or Yellow New- 
town, for an early market, they can probably be more satisfactorily 
handled in common than in cold storage. Furthermore, the opera- 
tion of a house of this kind requires no technical knowledge. 
The fact remains, however, that: during the fall months it is usually 
dificult in many localities to obtain by natural cooling tempera- 
tures that are low enough to permit long storage. During the late 
fall and winter, however, a temperature very close to 32° F. can 
be maintained in most sections of the Northwest. The effect of 
storage of this kind is similar, therefore, in practice to that of a 
long delay before storage, although the conditions during this deiay 
period are more favorable than the average. It was found, as might 
be expected, that common storage fruit compared with lots from 
the same orchards held at 82° F'. was yellower, duller, and nearer the 
end of its storage life at all withdrawals and inspections than the 
fruit held at the lower temperature. 
DETERIORATION AFTER WITHDRAWAL FROM STORAGE. 
It is not only desirable to hold apples in storage with a minimum 
amount of loss, but of equal importance that this fruit remain in 
good condition for some time after it is withdrawn and placed on 
the market. In many instances apples withdrawn from cold storage 
are reshipped for considerable distances, and in all cases they are 
in the hands of the wholesaler, retailer, and consumer for several 
days, oftentimes weeks. \llowance should be made for the length 
of time it will probably take a particular lot to go into consumption 
and the temperature and other conditions to which it will probably 
be subjected. As a general rule, apples should be bright, firm, and 
not excessively yellowed when withdrawn from storage. In some 
varieties deterioration in quality will limit the length of time they 
can safely be allowed to remain in storage. After withdrawal the 
fruit, of course, should be held at the lowest temperature obtainable. 
It has been very generally believed that apples withdrawn from 
a temperature of 32° F. break down very rapidly under normal 
outside temperatures and deteriorate faster under these conditions 
than fruit which has been held at a higher temperature. The ex- 
periments show that of two comparable lots, one from 32° F. and 
one from common storage, withdrawn from storage at the same-time, 
the one from the lower temperature will hold up for a longer period 
