STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 15 



of this fruit. At the lower temperatures decay is not likely to be 

 troublesome except after long storage. 



Bananas 



(Temperature: ripening. 62° to 70° F. ; holding ripe fruit, 56° to 60° ; relative humidity: 

 green fruit. 90 to 95 percent ; ripe fruit, somewhat reduced but not below about 85 

 percent) 



The banana is one of the fruits that must be shipped to market 

 green, because in this condition it can be handled for a longer time 

 without becoming overripe and without serious injury from bruising 

 during the marketing process. Furthermore, bananas of the Gros 

 Michel variety, which make up the great bulk of banana shipments 

 into this country, if allowed to ripen on the plant become mealy, lack 

 flavor, and are subject to splitting, with subsequent decay. 



The bunches of green bananas as they are received from the Tropics 

 are usually ripened at a temperature of about 64° F., with a relative 

 humidity of 90 to 95 percent or higher. If it is desired to hasten the 

 ripening process, a higher temperature can be used ( up to 70° ) for the 

 first 18 to 24 hours, but temperatures should then be reduced to about 

 66°. In any case relative humidity should be kept at 90 to 95 percent 

 or higher until the fruit becomes thoroughly colored. After this 

 it should be reduced slightly, but not below about 85 percent. Pro- 

 longed exposure to high temperatures will cause poor color and flavor 

 and weak necks and will hasten decay. 



The lowest temperature at which green bananas can safely be held 

 m order to delay ripening is about 56° ; below this they suffer an injury 

 known as chilling — a form of peel injury to which both green and 

 ripe bananas are susceptible, caused by low but not freezing tempera- 

 tures. Ripe fruit is slightly less susceptible to chilling injury than 

 green fruit. Fruit chilled in the green stage does not develop a bright- 

 yellow color on ripening, but instead a smoky dull color. Fruit 

 chilled after ripening will develop a dull-brown color when later 

 exposed to higher temperatures and is very susceptible to handling 

 marks, the slightest bruising causing discoloration. 



The best holding temperature for ripe bananas is generally con- 

 sidered to be between 56° and 60°. At this temperature they will 

 retain their good appearance and flavor and remain edible for a week 

 or 10 days, although ordinarily they will not keep firm enough for 

 shipment more than half that time. 



(See 22, 90.) 



Blackberries 



Short storage only. See Raspberries. 



Cherries 



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



The extreme limit for the successful commercial cold storage of 

 fresh cherries at shipping point is probably about 10 days to 2 weeks. 

 It is doubtful whether fresh cherries from California and the Pacific 

 Northwest can be held satisfactorily in cold storage for more than 

 about a week after arrival at eastern markets. This would mean about 

 16 days from harvest. If held longer than the period indicated they 



