STORING FRUITS. 



385 



oxygenizing more quickly than others. This 

 process of oxygenation was in reality, so to 

 speak, slow combustion of the fruit. All fruit 

 was covered with breathing pores, and repeated 

 experiments which he had made by placing 

 fruit in air-tight glass vessels, and making an 

 analysis of the atmosphere some time after, 

 proved that the free oxygen in the vessel had 

 all disappeared, having been absorbed by the 

 fruit, and that it had been replaced by carbon- 

 dioxide. Unless this was removed, the fruit 

 would soon lose its vitality and strength and 

 become tasteless and worthless, so the vital 

 forces of the fruit must be kept in a healthy 

 condition in order to produce the most perfect 

 flavours. He had made numberless experiments 

 in connection with this matter, and by placing 

 the fruit in air-tight vessels he had found that 

 it absorbed less oxygen at night than in the 

 day. By shutting off a known proportion of 

 oxygen the rapid combustion of the fruit was 

 nearly stopped. Under this process, therefore, 

 he removed from time to time from the storage- 

 chamber all the carbon-dioxide and replaced it 

 with just sufficient oxygen to keep up the 

 necessary circulation and life principle in the 

 fruit, and to keep it in the best and healthiest 

 possible condition. This was the secret of the 

 wonderful keeping qualities and long life of the 

 fruit which had been treated under this pro- 

 cess. 



For the carrying out of the above process a 

 specially-constructed storehouse would be re- 

 quisite, but in effect we have to seek an ap- 

 proach to this in our present style of fruit- 

 rooms, and only a rough approximation can be 

 ensured by a judicious control of the venti- 

 lation. The selection of the time and condi- 

 tion under which air is admitted will influence 

 the results materially. A renewal of the air 

 within the storage is all that is required, and 

 a short period will suffice for this if there is 

 means of ventilation at the bottom as well as 

 at the top. The best plan is to have outside 

 ventilators at the bottom communicating with 

 pipes that can be opened or closed inside the 

 building as well as outside. Select a time 

 when the internal and external atmosphere 

 are nearly equal in temperature and mois- 

 ture, preferably when the outside air is clear 

 and rather dry, then from ten to fifteen 

 minutes should be sufficient time to have the 

 ventilators open at one time. This need not 

 be repeated more than once a week, except 

 it is found that there is an undue accumulation 

 of moisture on the fruit; under the best con- 



VOL. II. 



ditions even less frequent ventilation will be 

 needed. 



It must be remembered in regulating the 

 moisture conditions that air at 40° F. is com- 

 paratively soon saturated, and that when this 

 is effected the slightest fall in the temperature 

 forms a deposit of moisture. It is therefore 

 advisable to keep the atmosphere of a fruit- 

 storage well below the saturation point, and it 

 a dry-and- wet-bulb hygrometer be employed 

 the minimum difference between the thermo- 

 meter readings should be about 3° F. 



Light. — The admission of direct sunlight must 

 on all occasions be avoided where fruit is stored, 

 as it has a most potent effect in hastening the 

 changes which the operator is seeking to retard. 

 Indirect light, or that from a window on the 

 north side of the building, is not so marked in 

 its effects, but as a general rule the less light is 

 admitted into a fruit-room the better it is for 

 the contents. All windows should be relatively 

 small, and must be closed with shutters or some 

 similar means of thorough exclusion when light 

 is not required for the examination of the 

 fruits. 



Floor and Path Materials: Dust. — It is of 

 urgent importance to avoid dust in a fruit- 

 store, and any material employed that is a 

 possible cause of this is also a source of danger 

 which may neutralize all the best contrivances 

 and care of the grower. An ordinary earth 

 floor and path are suitable where the soil is of 

 a firm character, so that it can be rendered 

 solid and without a loose surface. After the 

 room is cleared of its contents, such paths can 

 be readily put in order or renewed for another 

 year. Where, however, the soil is light and 

 soon reduced to dust, it is preferable to employ 

 concrete or cement. Where expense is not an 

 object, tiles, bricks, or stone slabs can be em- 

 ployed for the same purpose. Most kinds of 

 asphalt are objectionable by reason of the 

 odours given off. 



Where conveniences and storing spaces are 

 very limited, it is sometimes necessary to em- 

 ploy fruit-rooms as storehouses for other garden 

 products, but it is undesirable where it can be 

 avoided; and whenever extensive fruit-storage 

 is attempted all other products should be ex- 

 cluded, or placed in divisions completely isolated 

 from the more important department. 



We have seen Mushrooms grown on the 

 lower stages of the fruit-room with great suc- 

 cess; but this was rather seriously discounted 

 by the fact that a large crop of valuable Apples 

 was at the same time completely spoiled. 



66 



