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



In determining when to remove apples from storage the dealer 

 must, of course, consider the market, but he must also allow for 

 the more rapid softening that takes place at the higher temperatures 

 to which they will usually be removed. Investigations by the United 

 States Department of Agriculture (4-6) have shown that apples soften 

 approximately twice as fast at 70° as at 50° F., twice as fast at 50° 

 as at 40°, and about twice as fast at 40° as at 32°, whereas at 30° the 

 rate is about three-fourths that at 32°. 



Apples in cold storage should be inspected frequently, in order 

 that they may be removed and sold while still in good condition. 

 It is highly desirable that apples intended for storage be wrapped 

 in oiled paper or packed in shredded oiled paper, in order to reduce 

 damage by scald as much as possible (8). Apples should not be 

 stored in the same room with potatoes because of the danger that 

 the former will absorb undesirable odors. On the other hand, the 

 odors given off by apples are readily absorbed by dairy products; 

 consequently the two should not be stored in the same room. 



(See 9, 69, 76.) 



Apricots 



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



Apricots are not stored commercially to any extent, although they 

 will keep well for 1 to 2 weeks at 31° to 32° F. When harvested at a 

 firmness permitting storage and shipping, the fruit lacks flavor and 

 has poor dessert quality after ripening but is satisfactory for canning 

 purposes (1). 



Avocados 



(Temperature, see text ; relative humidity, 85 to 90 percent) 



Investigations in California (58) on the storage of avocados have 

 shown that the best temperature for all varieties grown there, except 

 the Fuerte, is about 40° F. The Fuerte discolors internally at this 

 temperature but holds up well at 45°. At temperatures below 40° 

 all the varieties investigated are likely to become discolored internally 

 and do not soften when removed to a higher temperature. When 

 properly stored, the Dickinson, Royal, Taft, and Queen are said to 

 hold up well for about 2 months, the Spinks, Sharpless, and Chal- 

 lenge for 5 to 6 weeks, and the Rey, Fuerte, and Kist for about 4 

 weeks. Most of these varieties are of the Guatemalan race. 



No general recommendations can be made concerning the storage of 

 varieties of avocados grown in Florida, Central America, or the West 

 Indies, because of the wide variation among them in susceptibility 

 to injury by low temperatures. Many varieties of the West Indian 

 race are injured by exposure to temperatures of 50° to 53° F. for 15 

 days (86, 87), whereas others (Pollock, Trapp) remain in good con- 

 dition for 3 weeks when held at 42° (J$). Varieties of the Guate- 

 malan race are more resistant to cold, and those of the Mexican race 

 are the most resistant of all. Some of the varieties that are least 

 affected by cold (Lula, Taylor) can safely be held at 37° to 42° for 4 

 weeks (4-3). 



At the higher temperatures mentioned above, anthracnose, a fungus 

 disease of avocados, will probably be an important factor in the storage 



