53 



greee lower and samples of a like kind in a room that 

 was still cooler and found the same results but not so 

 quickly as did in the higher temperatures. So we can 

 see that the rapidity of deterioratAon after it is taken 

 from a cooler plaoe and put into a warmer depends prin- 

 oii»Llly on the nature of the fruit, on its degree of ma- 

 turity v^en it leaves the storage room and on the t&SDf 

 perature in which it is stored* The Department of Agri- 

 culture of South 19hales has carried out experiments alon'' 

 this line and the results were similar except more mark- 

 ed and more in detail. From these obserrations , I con- 

 tend that it will not pay to keep fruit off the market 

 until it gets overripe. It must be put on the market 

 while it is firm and then kept as cool as possible. 



STQRAG-]^ AFTER LYUTG OM GROUin) 

 FOR TM DAYS, 



When gathering this fruit there was a small pile 

 left lying out in the orchard under one of the trees. 

 So just ten days after I had gathered iry other fruit, I 

 went back to the orchard and brought in a basket of this 



