HANDLING AND SHIPPING FRESH CHERRIES AND PRUNES. 23 



Table VIII and figure 8 present the results of the precooling tests 

 with carefully handled fruit during the seasons of 1911 and 1913. 



The results in the main are consistent with those given for the 

 commercially handled lots during the season of 1911, the differences 

 being proportionately about the same. It will be noted that in this 

 case also the carefully handled fruit of 1913 shows somewhat more 

 decay than during 1911, this, as previously mentioned, being due to 

 the greater prevalence of brown-rot during the latter season. As in 

 the case with cherries, the precooled fruit had a fresher and brighter 

 appearance on removal from the car. 



IMMEDIATE 







DELAYED TWO DAYS 





PRECOOLING 







BEFORE PRECOOLING 





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Fig. 9. — Diagram illustrating the percentages of decay in carefully handled prunes imme- 

 diately precooled and those delayed two days before precooling, Salem, Oreg., 1911 and 

 1913. 



DELAYED PRECOOLING. 



To test the effect of delayed precooling as well as of delayed ship- 

 ment, half of each lot or series in the precooling experiments was 

 held two days before being placed in the precooling room. Table 

 IX presents a comparison of the decay found in immediately cooled 

 and in delayed fresh prunes, carefully handled, during the seasons of 

 1911 and 1913, and also a comparison of decay in fresh prunes simi- 

 larly treated but commercially handled in the season of 1911. The 

 results attending the carefully handled and commercially handled 

 lots of fruit are graphically shown in figures 9 and 10, respectively. 



A study of Table IX and its accompanjdng diagrams shows con- 

 clusively the necessity for promptness where precooling is practiced. 



