2 BULLETIN 531, U. S. DEPARTMENT OF AGRICULTURE. 



made to determine the organisms responsible for the decay of straw- 

 berries in transit, the chief sources of infection, how infection could 

 be reduced, and to what extent the growth of organisms could be 

 retarded after they had entered the fruit. With this end in view, 

 the shipments were so handled that every berry could be treated 

 in a definite way and the results recorded after an examination of 

 each berry. This necessitated comparatively small shipments. The 

 writers are of the opinion, however, that the accurate data from 

 these small shipments were more significant in determining the 

 points mentioned than shipments in carload lots with the less ac- 

 curate methods that must necessarily have been used. 



CAUSES OF DECAY IN TRANSIT. 



CONDITIONS OF TRANSPORTATION. 



Long delay, rough handling, and insufficient refrigeration during 

 transit make it impossible for even the best berries to reach the market 

 in good condition. 



Shipments from the extreme south to northern markets sometimes 

 take a week or longer. Even firm, sound fruit, well packed, de- 

 teriorates in value during this period. A delay of a few hours in the 

 delivery of the berries at their destination may also cause the change 

 from profit to loss on a shipment. 



Strawberries usually are bruised unless they are picked too green 

 to be of value for table use. Small containers, such as open crates 

 or pony refrigerators, frequently are subjected to rough handling at 

 points of loading or transfer. When refrigerated cars are used it is 

 necessary to fasten all crates securely in place in order to prevent 

 their shifting during sudden movements of the cars. Bruises to the 

 berries injure their appearance and permit the entrance of decay- 

 producing organisms. 



The importance of refrigeration in preserving strawberries during 

 transit has been known for many years. According to Taylor (15, 

 p. 575 ) , ] it was demonstrated as early as 1808 that strawberries could 

 be shipped from Cobden, 111., to Buffalo, N. Y., in refrigerator cars 

 maintained at a temperature of 34° to 40° F. The injurious effect 

 of temperatures above 50° F. is clearly shown in the present work 

 (see pp. 7 and 19) and by the experience of shippers in all parts of 

 the country. 



CONDITION OF FRUIT. 



Strawberries may be in such a condition when shipped that they 

 can not reach the market without great loss, even though rot-produc- 

 ing organisms are not abundantly present. If berries remain in the 



1 Reference is made by number to " Literature cited," p. 21-22, 



