10 



CIECULAE 2 7 8, U.S. DEPARTMENT OF AGRICULTURE 



of temperature or humidity, or a choice of the least harmful of two 

 such extremes. Grapefruit, for example, suffer less from decay at 

 low humidities than at high ; on the other hand, at low humidities 

 they are subject to a pitting which is usually more damaging to the 

 market value of the fruit, because it is more common under favor- 

 able conditions than is decay. Therefore, it is recommended that 

 grapefruit in storage be held at about 85 percent relative humidity. 

 On account of the danger of soggy breakdown (20) in Grimes 

 Golden apples grown under certain conditions, it is sometimes advis- 

 able to store this variety at 34° or 36° F. rather than at 32°. The 

 Jonathan variety suffers less from soft scald if stored at 34° to 36° 

 instead of at 32°. It is susceptible, however, to the more common and 

 more serious condition known as " internal breakdown " if held con-, 

 tinuously at temperatures above 32°, hence this latter temperature 

 should usually be chosen as safer than any higher one. 



FRUITS AND NUTS 

 By Dean H. Rose, senior physiologist 



The recommended temperature, relative humidity, and approxi- 

 mate length of storage period for the commercial storage of 

 fresh, dried, and frozen fruits, and nuts are given in table 3. De- 

 tailed descriptions of these requirements are given in the text fol- 

 lowing. 



Table 3. — Recommended iemperature. relative humidity, and approximate length 

 of storage period for the commercial storage of fresh, dried, and frozen 

 fruits, and nuts 



Commodity 



Apples, 



Bananas 



Blackberries 



Cherries 



Cranberries 



Dewberries 



Grapefruit 



Grapes: 



Viuifera 



American 



Lemons 



Logan blackberries 



Oranges 



Peaches 



Pears 



Plums (including prunes). 



Quinces 



Raspberries: 



Red 



Black 



Strawberries 



Dried fruits 



Frozen fruits 



Nuts 



Temperature 



Relative 

 humidity 



°F. 



31 to 32 and 



see text. 



See text 



31 to 32 



31 to 32 



32 to 40 



31 to 32 



32 



30 to 32. 



30 to 32. 

 50 to 55. 



31 to 32. 

 32 



31 to 32. 



30 to 32. 



31 to 32. 

 31 to 32- 



31 to 32. 

 31 to 32. 



31 to 32. 



32 to 50- 

 15 to 18. 

 30 to 32. 



Percent 

 85 to 8S— 



See text_. 

 80 to 85... 

 80 to 85— 

 80 to 85— 

 80 to 85— 

 85 to 90— 



80 to 85— 

 SO to SO- 

 SO to S5— 

 80 to 85— 

 80 to 85— 

 80 to 85— 

 85 to 90— 

 80 to 85— 

 80 to S5— 



80 to 85— 

 SO to 85_-_ 

 80 to 85— 

 70 to 75— 



rs to 80. 



Approximate length 

 of storage period 



See text „ 



°F. 

 28.44 



See text 



29.36 



7 to 10 davs ..... 



29.15 



10 to 14 davs . 



27.81 



1 to 3 months 



27.16 



7 to 10 davs _. 





8 to 10 weeks 



28.36 





24.60 



3 to 4 weeks... . . . 



28.16 



2 weeks to 4 months... 

 2 to 5 davs 



28.14 

 29.51 





( 2 ) 





29.41 



See text.. . . . 



( 2 ) 





28.53 



3 to 4 months _ 



2S. 12 



• 



30.41 



7 to 10 davs__ ... . 



28.76 





29.93 







6 to 12 inonths. 





8 to 12 months 



( 2 ) 



Average 

 freezing 

 point i 



i These figures, some of which are based on previously published work (32), are subject to revision when- 

 ever further investigation makes this necessary. This column also includes some unpublished data ob- 

 tained bv R. C. Wright, physiologist, Bureau of Plant Industry, since 1929. 



2 The figures for oranges are Florida (Valencia), 28.26°; California (Washington Navel). 27.70°. For 

 pears— Barrett, 28.46°; Winter Nelis. 27.25° ;Anjou, 26.93°; and for Persian (English) walnuts, 20°. 



