130 MODERN FRUIT MARKETING 
fine as a needle point will give ample opportunity 
for infection from these various decay organisms. 
As the temperature of the fruit in storage is lowered 
the activities of the fungi are lessened, until at a point 
about 31 or 32 degrees growth is almost stopped. It is 
not possible to kill or eradicate any of the rots, so far 
as known, by lowering the temperature beyond 31 de- 
grees. As soon as the fruit is removed from storage 
Fig. 101—PINK ROT FOLLOWING APPLE SCAB 
the temperature rises and the decay fungi immediately 
become active and work much more rapidly than they 
would previous to storage. 
Various precautions need to be taken to prevent the 
spread of decay in storage houses: (1) The temperature 
should not be changed more than one degree in 24 
hours. (2) The ventilation should be sufficient to re- 
move any of the spores that might be scattered through 
the air. (3) Where the fruit is wrapped, the packages 
sealed up and not rehandled until removed from the 
