124 MODERN FRUIT MARKETING 
rates from the outside and the cells collapse, and the 
structure rapidly deteriorates. 
The exact temperature at which fruit may be sub- 
jected without injury is still an open question. Experi- 
ments conducted at the Iowa station a few years ago 
brought out the fact that a temperature of 19 to 20 
Fig. 92.—BARRELED APPLES IN STORAGE 
Where barrels are headed up they are best stored on their sides. 
degrees could be maintained for some time and the fruit 
thawed out gradually with no particular injury either 
to the flavor or keeping qualities. On the other hand, 
a drop to 10 degrees almost invariably spoiled the fruit 
no matter how carefully the thawing process was con- 
ducted. Apparently, then, somewhere between 20 and 10 
