THE EFFECTS OF STORAGE ON FRUITS 133 
The size of the package also has considerable to do 
with the rapidity with which the fruit is cooled down, 
and hence the attended chemical changes. Large pack- 
ages like barrels of apples require from 24 to 72 hours 
for the inside of the package to reach the same degree 
as the outside. Where the fruit is wrapped in paper, 
the insulating power of the paper tends to retard the 
cooling down process. The smaller packages, therefore, 
are usually preferred by fruit storage men and by fruit 
growers for the best results in the keeping qualities of 
fruit in cold storage. 
The different varieties and kinds of fruit are affected 
in widely different ways in cold storage. In such fruits 
as lemons the desirability of the fruit rests largely upon 
the quantities of citric acid they contain. It is imper- 
ative that no very great quantity of the starch be con- 
verted into sugar. With fruits like bananas, pineapples, 
etc., the quality is improved materially by the increase 
of the sugar content and, therefore, they are stored 
in a higher temperature. Thus, every effort is put forth 
to develop as large a sugar content as possible. With 
apples, certain varieties keep well in storage while 
others go down very quickly. It is needless to say that 
it is seldom, if ever, desirable to cold store fall or sum- 
mer varieties of apples. Those of standard grade and 
quality are in all cases the most desirable. 
