no FRUIT HARVESTING, STORING, MARKETING 



be headed up when put into storage. According to 

 the writer's view it is largely a matter of convenience. 

 If the barrels are to be emptied and the fruit resorted 

 before being sent to market, it is better to leave the 

 heads out. On the other hand, if the apples are to be 

 shipped without further sorting they may as well be 

 headed up at once, and the barrels will handle more 

 easily. 



There is also a difference of opinion as to whether 

 apple barrels should stand on end or lie on the side in 

 storage. It is hard to see how there could be any 

 difference one way or the other. 



The amount of fresh, warm fruit put into a storage 

 room at one time should not be excessive. It is better 

 to fill a room slowly, allowing time for each lot to cool. 

 When a large quantity of fruit is placed in the storage 

 room at one time it requires a considerable while for it 

 to be cooled down. 



IV. TEMPERATURES 



Fruit storage does not require a very low tem- 

 perature. In fact, the temperature is necessarily 

 much higher than that used for butter or meat 

 storage. The freezing point may be looked on as the 

 minimum for fruit, whereas it is the maximum for 

 meat. This simplifies the problem and reduces the 

 expense. 



The best storage temperatures for all sorts of fruits 

 and vegetables have not been determined. Far from 

 it. A fairly precise knowledge has been gained from 

 experience with certain kinds more commonly stored; 

 but while the following table presents the best data 



