20 CIRCULAR 2 7 8, U. S. DEPARTMENT OF AGRICULTURE 



humidity and at temperatures above 50° F. red blotch and pitting 

 practically never occur and membranous stain is greatly reduced. 

 The best results are usually obtained by storage at 55° to 58° in a 

 relative humidity of 85 to 90 percent. Under such conditions lemons 

 can be expected to hold up satisfactorily for periods of 1 month to 

 as long as 4 months, depending on their maturity and condition when 

 stored {12). Tree-ripened lemons, which are yellow when picked, 

 do not keep well in storage. 



It is of the utmost importance that lemons be handled carefully 

 during picking and packing in order to avoid clipper cuts, scratches, 

 and bruises and consequent damage later by green mold rot and blue 

 mold rot. The fungus that causes the latter is able to penetrate the 

 uninjured skin of lemons but is likely to cause more loss if the skin 

 of the fruit is broken at numerous places. It can also spread from 

 one fruit to another in the package and for this reason is frequently 

 referred to as "blue contact rot." Air conditioning as now used in 

 some of the lemon storage houses in California furnishes a means of 

 preventing condensation of moisture on fruit and so decreases the 

 danger of decay. 



Lemons and other citrus fruits should not be stored in the same 

 rooms with dairy products because of the readiness with which the 

 latter absorb odors. Lemons in storage should be examined fre- 

 quently to avoid loss from the development of decay or other deteriora- 

 tion. 



(See 12, 16, 36.) 



Limes 



(Temperature, 45° to 48° F. ; relative humidity, 85 to 90 percent) 



Preliminary investigations with Tahiti (Persian) limes indicate 

 that fruit from a well-kept grove may be stored satisfactorily at a 

 temperature of 45° to 48° F. for 6 to 8 weeks, provided that the rela- 

 tive humidity is kept above 85 percent or the fruits are wrapped 

 so as to prevent moisture loss. Prevention of desiccation is very 

 important. For best quality, the Tahiti lime should be picked while 

 still green but after the fruit has become "full" and smooth, having 

 lost the "dimpled" appearance around the blossom end. 



Key (Mexican or Dominican) limes can be stored satisfactorily at 

 the temperatures recommended for Tahiti limes. The preferred color 

 for this variety on the markets of the United States is yellow. 



Temperatures above those recommended permit the development 

 of stem end rot, which is often a serious factor in the marketing of 

 limes from Florida and the West Indies. 



Logan Blackberries 

 Short storage only. See Raspberries. 



Olives (Fresh) 



(Temperature, 45° to 50° F. ; relative humidity, 85 to 90 percent) 



The best storage temperature for fresh olives (57) lies between 

 45° and 50° F., and the safe storage period is 4 to 6 weeks. At lower 

 temperatures the flesh of green fresh olives becomes brown, beginning 



