FRUITS AND NUTS 83 



ments it was found that most tropical fruits could be safely 

 held for a period of i or 2 months at a temperature of 32° F. 

 Some fruits can be held longer. For example, the waterlemon 

 retains its flavor and texture for a much longer period and 

 seems, in fact, not to be badly affected by cold storage for a 

 period of 3 or 4 months. The use of cold storage makes it 

 possible to pick pineapples, avocados, and mangos at a riper 

 stage than would otherwise be possible. These fruits are easily 

 injured in shipment, and, therefore, it has been customary to 

 pick them while very firm and green in order to avoid losses 

 as far as possible. By means of cold storage it will be an 

 easy matter to handle these fruits without loss, even if they 

 are picked only 2 or 3 days before the stage of complete ripe- 

 ness. 



The discussion of tropical fruits in this chapter does not by 

 any means include all edible tropical fruits. There are a great 

 number of fruits in tropical countries which have never becMne 

 known outside the Tropics and which never enter into com- 

 merce. In fact, many of them never appear even on the local 

 markets in the countries where they grow. They are known 

 and eaten only by natives and by others who may occasionally 

 visit tropical countries. The number of such fruits is so great 

 and their economic importance so slight that their discussion 

 in any adequate manner would unduly lengthen the present 

 chapter. 



Questions may have arisen in the mind of the reader as to 

 the behavior of our familiar temperate climate fruits in the 

 Tropics. Little need be said on this subject. Apples, peaches, 

 and pears, at least, at sea level, behave in a very erratic man- 

 ner in tropical countries. Flowers, green fruit in all stages, 

 and ripe fruit may be seen on a tree almost at any season of 

 the year. A few apples and pears which have occasionally been 

 produced at sea level in tropical countries are of poor flavor 

 and texture. Some varieties of peaches do fairly well in so 

 far as the flavor is concerned, but the yield is almost invari- 



