CONDITIONS FOR STORAGE OF FOOD PRODUCTS. 3 



of the product in storage is essential to avoid losses from deteriora- 

 tion and decay resulting from improper methods of handling to which 

 commercial stocks often are subjected. 



Under the column headed "Storage period" in the table, it is not 

 intended to fix absolute storage limits, or the time at which stored 

 perishable food products must be placed on the market. It is intended 

 rather to indicate the storage period which experience has shown to 

 be generally safe for the various products, and after which, in some 

 cases, decline in market value is likely to begin. The storage period 

 refers to the length of time the product, when properly handled, may 

 be safely held if placed in storage in its normal season. 



ESSENTIALS OF SUCCESSFUL STORAGE. 



A brief consideration of the fundamental factors governing the suc- 

 cessful handling and storage of the food product involved will help to 

 make clear the data presented in the table. The following discussion 

 of the proper methods of handling and the warehouse conditions 

 adapted to the successful storage of these products is intended merely 

 to supplement and explain the information contained in the table. 



APPLES. 



There is a wide variation in the storage quality of the different va- 

 rieties of apples and of the same variety grown in different regions. 

 The results of commercial experience usually indicate the relative 

 storage season of different varieties in a given region. 1 



The inherent keeping qualities of apples in storage are definitely 

 related to the cultural and orchard sanitation practices of the grower, 

 who is responsible for the production of sound, properly matured fruit. 

 To have good keeping qualities, apples should be fully grown and well 

 colored. When properly matured and colored they are less likely to 

 scald and are in better condition generally to be held in storage for the 

 maximum period. Apples that from a storage standpoint are overripe, 

 whether they have ripened on the trees or while awaiting delayed 

 storage, have passed their prime condition and may be expected to 

 deteriorate quickly in storage. 



Apples should be handled in all the operations of picking, grading, 

 packing and hauling with that degree of care necessary to prevent 

 serious bruising, skin punctures or other mechanical injuries. To 

 insure soundness and good keeping quality, apples must be properly 

 grown, carefully handled in harvesting and packing and stored as 

 quickly as possible after they are picked. 



i Ramsey, H. J., and others. The handling and storage of apples in the Pacific 

 Northwest, U. S. Department of Agriculture, Bulletin 587. 1917. 



