STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 21 



around the seed and at the stem end. Ripe fresh olives develop more 

 browning than green ones, showing severe discoloration even at 50°, 

 if stored for more than about a month. 



Oranges 



(Temperature, 32° to 34° F. ; relative humidity, 85 to 90 percent) 



Although oranges are ordinarily stored at about 38° F., experi- 

 mental results have shown that for long storage (8 to 10 weeks) a 

 range of 32° to 34° gives better results. However, within this range 

 some decay, chiefly blue mold rot or green mold rot, may occur during 

 storage of 2 months or more, and some fruit may begin to show pit- 

 ting and brown stain of the rind. If stored for longer periods, decay 

 increases, and the spotted fruit may gradually turn brown over all 

 or most of the surface. Watery break-down may develop, as in 

 grapefruit. Stem end rot is likely to develop in Florida fruit if the 

 storage temperature is higher than about 34°. Among California 

 varieties, Washington Navel oranges are more subject to decay (blue 

 mold and green mold rots) than Valencia oranges. The Washington 

 Navel is also subject to altera aria rot. 



Careful handling is necessary at all times to avoid injury to the 

 fruit and the decay, chiefly blue mold rot or green mold rot, that 

 frequently follows injuries. 



A free circulation of air around the boxes is desirable for oranges, 

 as for other citrus fruit. A relative humidity of 85 to 90 percent is 

 sufficient to hold the shriveling of packed oranges to a minimum and 

 retards decay more than does a higher humidity. 



Oranges should not be stored with eggs or butter or in places where 

 it is possible for the orange odor to penetrate into egg or butter storage 

 rooms. It is desirable that oranges in storage be examined regularly 

 and often to avoid loss from the development of pitting or decay. 

 After such examinations, a decision as to how long the fruit can safely 

 be left in storage should take account of the fact that if pitting and 

 decay are found they may increase rapidly after the fruit is removed 

 to higher temperatures. 



(See 13, 77, 78, 79,97, 99.) 



Peaches 



(Temperature, 31° to 32° F. ; relative humidity, 80 to 85 percent) 



Peaches are not adapted to cold storage. However, if they are 

 sound and well-matured but not overripe, they can be held at 31° 

 to 32° F. for 10 days to 4 weeks, depending on the variety, with little 

 or no bad effect on the flavor, texture, or appearance of the fruit. 

 Storage for longer periods is usually harmful to all of these charac- 

 ters. The peaches lose their flavor and natural bright color, become 

 dry and mealy, or wet and mushy, and show marked browning of the 

 flesh, especially around the stone. The loss in flavor is more rapid 

 at 36° and 40° than at 32°, and break-down develops sooner at 36° 

 and 40° than at either lower or higher temperatures. The best stor- 

 age varieties, and the periods they can ordinarily be held in storage, 

 are: Tuskena (Tuscan), 8 weeks; Early and Late Crawford, and 

 Salwey, 4 weeks ; Elberta and J. H. Hale, 3 to 4 weeks. Belle, Cham- 



