COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 



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

 when stored at the temperatures indicated 



Commodity 



Tem- 

 pera- 

 ture 

 (°F.) 



British ther- 

 mal units of 

 heat per ton of 

 fruits or vege- 

 tables per 24 

 hours * 



Litera- 

 ture 

 refer- 

 ences 



Apples 



Bananas: 



Green 



Turning 



Ripe 



Beets. 



Cantaloups 



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 



660- 880 

 1, 110- 1, 760 

 4, 400- 6, 600 

 6,600-15,400 



3,300 

 8,360 

 9,240 

 8,360 

 1,166 

 1,870 

 3,476 



213 



506 

 3,938 



814 

 1,408 

 3,806 



704 

 2,606 

 6,862 



1, 320- 1, 760 

 11, 000-13, 200 



460 



1,070 



2,770 



4,180 



660- 1, 100 



2, 200- 2, 640 

 5, 500- 6, 600 



580 



810 



2,970 



6,200 



2, 200- 3, 300 



638 



7,392 



22, 660 



660- 1, 100 



1, 760- 1, 980 



3, 080- 4, 180 



690- 900 



1,400 



2,710- 2,970 



8, COO 



1,540- 1,980 



6, 600-13, 200 



15, 400-22, 000 



850- 1,370 



1, 440- 2, 030 



7, 260- 9, 310 



17,930-22,460 



660- 880 



8, 800-13, 200 



550 



1,518 



3,322 



440- 880 



1, 100- 1, 760 



1, 100- 1, 540 



2, 200- 3, 520 



4, 400- 6, 600 



15, 400-17, 600 



3,300 



13, 200-15, 400 



2, 730- 3, 800 



5, 130- 6, 600 



15, 640-19, 140 



37, 220-46, 440 



(26) 



(28) 



( 2 ) 



a 4) 



(15) 

 (H) 



05) 

 (10) 



( 2 ) 



(15) 

 (H) 

 (15) 

 OS) 



( 2 ) 



(15) 



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. 



3 Unpublished work on the respiration of vegetables by R. C. Wright and T. M. Whiteman. 



