PROTECTING FRUITS FROM DECAY 63 



show signs of decay, though some kinds may be preserved 

 much longer than others. But although it is not possible 

 to prevent absolutely the growth of molds, it is quite pos- 

 sible to delay it very materially if proper care is taken of 

 the fruit. Fruit which would ordinarily keep only a few 

 weeks may, if properly treated, be kept through the winter 

 until the spring. Different fruits vary much in their ease 

 of preservation. Peaches, cherries, and berries can hardly 

 be preserved at all ; pears only a little longer. Grapes 

 can be kept a few weeks or longer if special care is taken. 

 Apples, oranges, and lemons can be kept many weeks or 

 even months. 



Moisture. We have learned that some moisture is a 

 necessary condition of mold growth. But in considering 

 the application of this fact to the decaying of fruit we 

 must remember that the interior of fresh fruit itself is 

 always moist, containing, indeed, quite sufficient water for 

 the development of the molds, provided they can once get 

 through the skin. Hence the decay of fruit goes on 

 about equally well in moist and in dry air, provided the 

 molds once get a start, and it cannot be prevented by keep- 

 ing the fruit dry. 



But the moisture which accumulates upon the skin of 

 the fruit is a most important factor in its tendency to 

 decay. The mold spores are quite incapable of germinat- 

 ing unless they are moistened, and any fruit, the skin of 

 which is kept perfectly dry, is very largely protected 

 from decay, because the spores get no opportunity for 

 germinating. If the skin of the fruit can be kept clean 

 as well as dry, the rotting may be delayed for a very 

 long time. 



