384 



THE GAKDENER'S ASSISTANT. 



when damped by the exudation from the fruit, 

 or by the condensation of moisture from the air, 

 soon emits an unpleasant odour. Beyond this, 

 any organic substance that is likely to be de- 

 composed is a source of danger to the fruit it 

 is in contact with, and there is the probability 

 that it may furnish a supply of fungus spores 

 or bacteria germs that will hasten the work of 

 destruction. In an ordinary way no substance 

 whatever is needed on the open lath trays de- 

 scribed, but in the case of choice Apples or 

 Pears we have found that white tissue-paper 

 which has one surface glazed is beneficial. A 

 single sheet is placed on the tray, glazed side 

 uppermost, for the fruit to rest upon, and this 

 generally suffices; but where there is danger of 

 dust finding its way to the fruit, or fluctuations 

 of temperatures are feared, another sheet over 

 the fruit, glazed side downwards, will prove an 

 additional protection. 



Temperature. — The degree of heat that can be 

 maintained in a fruit-storage is a consideration 

 of much importance if the best results are to 

 be secured. In the earlier part of the storing 

 season — the end of summer and the beginning 

 of autumn — the chief difficulty is in keeping 

 the temperature down sufficiently low to pre- 

 vent the hastening of the changes in the fruit 

 substance. Later in the season the difficulty is 

 reversed, i.e. the prevention of injury by frost 

 is the object. In either case material help is 

 rendered by the efficiency with which the walls 

 and roof of the storage are constructed as non- 

 conductors of heat. The results will also be 

 influenced by the position of the house, which, 

 if much exposed, will be subjected to greater 

 extremes than one in a sheltered or shady place. 

 Heavily-thatched roofs and sides provide the 

 simplest means of ensuring a regular tempera- 

 ture at all times, but double walls help in this 

 way, and it is desirable that heating power may 

 be at command, so that in severe weather frost 

 may not prove a source of danger. 



A steady temperature of from 35° to 45° F. 

 during the winter has given the most satisfac- 

 tory results with Apples and Pears, and in a 

 well-built storage it is generally possible to 

 secure this without much artificial aid. But 

 for buildings containing a large quantity of 

 fruit, it is a needful precaution to have some 

 means at command by which heat can be uti- 

 lized when requisite in times of sharp frosts. 

 A very moderate heating power is sufficient for 

 the purpose, but the source should be thoroughly 

 isolated, and if pipes are used for the convey- 

 ance of hot water these should be at the lowest 



part of the building, preferably sunk in the floor, 

 covered with iron grating, and in the centre of 

 the path, so that the heated air may rise without 

 coming into immediate contact with the fruit. 

 Whenever it is compulsory to resort to artificial 

 heat the work must have close attention, or 

 irremediable damage may be done to the fruit, 

 either by excessive drying of the surface, or by 

 the undue condensation of moisture following 

 the subsequent discontinuance. 



Atmosphere — Ventilation — Moisture. — One im- 

 portant point in good storing is to disturb the 

 air as little as possible. Every current of air 

 passing over the fruit has some effect upon it, 

 either in the way of drying it and hastening. its 

 maturation or in reducing its bulk; or in the 

 case of the fruit being cooler than the air, a 

 deposit of moisture follows, which will also 

 carry with it many objectionable substances 

 contained in the atmosphere. When a store- 

 house is kept closed for a length of time there 

 is a marked accumulation of the exhalations 

 from the fruit, which include gases that are not 

 helpful to the keeping process. Besides, there 

 is the presence of organic substance undergoing, 

 though slowly, various chemical changes; there 

 are also numbers of the minute forms of life 

 (collectively and popularly termed microbes) 

 that are mainly concerned in the fermentative 

 and decomposing changes. By completely 

 sterilizing the air in a fruit-storage a great step 

 would be taken in the direction of rendering 

 the work a scientific and economical success, 

 and there is no doubt that the future will bring 

 some important developments in this respect. 

 Already a process (the Lawton) has been 

 patented to effect this object, and the trials to 

 which it has been subjected have satisfied a 

 number of experts that there is a good prospect 

 of substantial results. 



"It is designed to enable fruits, at or before 

 maturity, to be stored for a long time either on 

 board ship or on land without suffering dete- 

 rioration; and this, broadly speaking, is accom- 

 plished by charging the chamber in which the 

 fruit is stored with a sterilized and deoxidized 

 atmosphere Fruit which has undergone this 

 treatment is, if anything, improved in flavour, 

 and when again exposed to the ordinary atmos- 

 phere remains good for a much longer period 

 than is possible under existing conditions." 



The inventor, in the course of a recent 

 speech, thus described his method. He said 

 that in dealing with both green and ripe fruit 

 it was necessary to ascertain the requirements 

 and nature of the fruit to be kept, some fruits 



