COMMERCIAL STORAGE OP FRUITS AND VEGETABLES 5 



Table 1. — Approximate rate of evolution of heat by certain fresh fruits and 

 vegetables ivhen stored at temperatures indicated 



Commodity 



Apples 



Bananas: 



Green 



Turning 



Ripe 



its 



Cantaloupe 



Carrots 



Celery 



Cherries (sour) 



Grapefruit 



Grapes (Cornichon and Flame Tokay) 



Lemons 



Lettuce 



Onions (Yellow Globe) 



Oranges 



Peaches 



Pears (Bartlett) 



Peppers 



Potatoes (Irish Cobbler) _. 



Raspberries 



Strawberries 



Tem- 

 pera- 

 ture 

 (°F.) 



British ther- 

 mal units of 

 heat per ton of 

 fruit per 24 

 hours i 



660- 

 1, 110- 1, 

 4, 400- 6, 

 6. 600-15. 



760 

 600 



400 



300 

 860 

 240 

 360 

 166 

 870 

 476 

 213 

 500 

 1188 

 814 



704 



2,606 



5,862 



320- 1,760 



000-13, 200 



460 



1,070 



2,770 



4,180 



660- 1, 100 



200- 2, 640 



500- 6, 600 



580 



810 



2,970 



6,200 



200- 3, 300 



638 



7,392 



22, 660 



660- 1, 100 



760- 1,980 



080- 4, 180 



690- 900 



1,400 



710- 2, 970 



8,000 



540- 1,980 



600-13, 200 



400-22, 000 



850- 1,370 



440- 2, 030 



260- 9, 310 



930-22, 460 



660- 880 



800-13, 200 



550 



1,518 



3,322 



440- 880 



100- 1, 760 



100- 1, 540 



200- 3, 520 



400- 6, 600 



400-17, 600 



3,300 



200-15, 400 



730- 3, 800 



130- 6,600 



640-19, 140 



220-46, 440 



Litera- 

 ture 

 refer- 



05) 



07) 



( 3 ) 



(7) 

 (S) 



(7) 



(8) 

 (5) 



( J ) 



(8) 



(7) 



(8) 



04) 



( 3 ) 



1 British thermal units. The figures in this column were obtained (1) by assuming that the heat liberated 

 by respiration is produced by the respiration of a hexose sugar, and (2) by multiplying the milligrams of 

 carbon dioxide produced per hour by each kilogram of respiring material by the factor 220. 



2 Unpublished work on the respiration of vegetables by R. C. Wright and T. M. Whiteman. 



