16 CIRCULAE 2 7 8, U.S. DEPARTMENT OF AGRICULTURE 



face. The characteristic flavor also diminishes and a musty flavor 

 develops. The temperature recommended above retards develop- 

 ment of decay during the storage period, and for about a week after 

 the fruit is removed from the cold. Among California varieties, 

 Washington Navel oranges are more subject to decay than Valencia 

 oranges. There seems to be little or no difference among Florida 

 varieties in this respect, all of them being affected at times by both 

 blue- and green-mold rot and stem-end rot. 



Careful handling is necessary at all times to avoid injuries to the 

 fruit and the decay, chiefly blue-mold rot or green-mold rot, which 

 frequently follows injuries. 



A free circulation of air around the boxes is desirable because 

 it aids in keeping down decay and spotting of the fruit. A relative 

 humidity of 80 to 85 percent is sufficient to hold the shriveling of 

 packed oranges to the minimum and retards decay more than does 

 a higher humidity. 



Oranges should not be stored with eggs or butter or in places where 

 there is a possibility for the orange odor to penetrate into egg or 

 butter storage rooms. 



PEACHES 



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



Peaches are not adapted to cold storage. However, if they are 

 sound and well matured but not overripe, they can be held at 31° 

 to 32° F. for 10 days to 2 weeks with little or no bad effect on the 

 flavor, texture, or appearance of the fruit, Storage for longer 

 periods is usually harmful to all of these characters. The peaches 

 lose their flavor and natural bright color and become either dry and 

 mealy or wet and mushy. In either case they show marked browning 

 of the flesh, especially around the stone. 



PEARS 



(Temperature : Bartlett pears, 30° to 31° F. ; fall and winter pears, 31° to 32°. 

 Relative humidity for all varieties, 85 to 90 percent) 



BARTLETT PEAKS 



The successful storage of Bartlett pears (lJi) depends not only on 

 the temperature and humidity in the storage room but also on the 

 condition of the fruit when stored. If the highest quality is to be 

 obtained, Bartlett pears for storage should not be removed from the 

 tree until the ground color begins to lighten and the lenticels have 

 corked over. If picked before reaching that stage, they have a 

 marked tendency to wilt, scald, and break down in storage. They 

 also tend to break clown in storage if picked when too ripe. The most 

 desirable temperature for the storage of Bartletts is 30° to 31° F. 

 The relative humidity should range from 85 to 90 percent. The 

 maximum period for the successful storage of Bartlett pears is 30 

 to 45 days. 



FALL AND WINTER PEARS 



For fall and winter varieties of pears (19) such as Anjou, Bosc, 

 Clairgeau, Cornice, Easter, Hardy, Seckel, and Winter Xelis the most 

 desirable storage temperature is 31° to 32° F. The length of time 



