CHAPTER XXIII 



FRUIT STORAGE 

 By OWEN THOMAS 



The subject of retarding, storing, and preserving fruit is one of great importance 

 to fruit growers. It may be well, however, to caution the inexperienced by 

 saying that, however effective any structure may be in preserving fruit beyond 

 its natural season, retardation, if practised for too long, will result in deterioration 

 in weight, quality, and appearance. For instance, it is quite possible to keep 

 an October apple under favourable conditions until the following March, but 

 undoubtedly at a sacrifice of its qualities. Moreover, we have such an abundance 

 of varieties naturally in season in March that it is useless to preserve October 

 fruits until then. But the October fruit could be profitably retarded until 

 Christmas, the Christmas apple to March, and the March variety to May and 

 June. It is only against the abuse of the principle that I have a word to say. 

 Late apples and grapes may with advantage be kept two or three months. The 

 softer fruits, such as peaches, melons, pineapples, strawberries, &c., may be 

 retarded with little or no deterioration in quality for a week or ten days even in 

 the warmest weather. i 



In considering the question of providing the best means of harvesting and 

 retarding fruit the fact should never be lost sight of that lessened evaporation is 

 the object. This can only be brought about by having a temperature con- 

 siderably below that of the atmosphere out-of-doors during warm weather, and 

 by avoiding sudden variations of temperature in the fruit-room or the too free 

 admittance of air. 



It is only the large fruit-grower who requires a specially built fruit-room, 

 yet there are thousands of smaller growers who will be glad to know how to 

 retard their fruits, especially apples. If such have a cellar attached to their 

 house it is the best place for the purpose. A layer of straw should be placed 

 on the floor for the fruits to rest upon, and they should be looked over 

 occasionally and the bad ones picked out. In frosty weather cover them with 

 a light layer of straw, mats, or any available suitable material. In the absence 

 of a cellar apples may be camped out in the garden, as is frequently done with 

 potatoes, placing straw to rest them upon and covering them with the same 

 material for about three weeks until they have finished "sweating." The 

 bruised and bad ones then will also be distinguishable and can be picked out. 

 The remaining sound ones are again camped in straw and covered over with 

 6 inches of soil, leaving wisps of straw for slight ventilation, 12 feet apart in 

 the apex of the ridge. Camped in this way apples may be preserved in sound 



265 



