Storing Fruits 417 



in a fruit cellar, not only because it furnishes moisture to 

 the air, but also because it is an equalizer of the tempera- 

 ture. One must be cautioned, however, that a cellar not 

 properly ventilated will cause the fruit to mold and decay, 

 if it is wet. In general, it is best to have means for supply- 

 ing fresh air, and then keep the cellar simply moist, not 

 wet. One should avoid drafts in the storage cellar, for 

 currents of air are very likely to cause the fruit to lose 

 moisture and to shrivel. 



Much is said about the keeping of fruit on trays rather 

 than in barrels or crates, but this must be determined by 

 the character of the cellar as to temperature and moisture. 

 In cellars that are too dry, the fruit should be left in the 

 closed packages; but if the air is moist and the temperature 

 very low, the fruit may be placed upon racks or trays to 

 good advantage. But, in any case, it should be remem- 

 bered that fruit in storage for a month or more should be 

 re-sorted and re-packed before it is put on the market. 

 It has been said (page 414) that the best results in the 

 storing of fruit are had when the product is carefully 

 sorted before it is put into the cellar, for even if the 

 cellar is very nearly perfect for the keeping of the fruit, 

 any over-ripe or decayed specimens will very likely break 

 down, and spread the contamination to the entire sample. 

 The fruit should be cooled down somewhat before it 

 is placed in cold storage, especially if there is much of it, 

 otherwise it raises the temperature of the compartment. 



The requisites for keeping grapes during the winter 

 are given as follows by George C. Snow: "Any good build- 

 ing in which the temperature can be held even at about 

 35°, with ventilation as may be required, this to be deter- 

 mined by noting how the fruit is keeping, will be found 

 available for grapes. No positive rules can be laid down. 



AA 



