COMMERCIAL STORAGE OE FRUITS AND VEGETABLES 7 



tures to a temperature of 35° F. These figures are based on experi- 

 mental determinations of the rate of respiration at various tempera- 

 tures; some of the data are from the tables given by Magness et al. 

 (24, 26), and the remainder from data reported by Haller et al. (15). 

 The figures for Bartlett pears are based on the maximum values 

 given by Magness et al. (26). The figures given in this table have been 

 obtained by assuming that the heat of respiration is produced by 

 oxidation of a hexose sugar, and can be calculated from the rate of 

 production of carbon dioxide which has been determined experi- 

 mentally; very few calorimetric measurements of heat production 

 by fruits and vegetables have been made, and this assumption seems 

 to be the best available basis for calculating heat production at any 

 given temperature. 



Table 2. — Ay-proximate amounts of heat of respiration and sensible heat to be 

 removed from certain fruits in cooling them from 60°, 70°, or 80° to 85° F. in a 

 room at 82° F., when the cooling takes place in 8, 4, 5, 6, 8, or 10 days 







Heat expressed in B. 



t. u. per ton of fruit] 











Initial 

 tempera- 

 ture (°F.) 



Heat of respiration during— 



Sensible 



Kind of fruit 



3 days 



4 days 



5 days 



6 days 



8 days 



10 days 



heat i 



Apples: 



Winesap 



Grimes Golden.. 



Peaches: 



Elberta— 



| 80 

 \ 70 

 I 60 

 I 80 



70 

 I 60 

 | 80 

 { 70 

 I 60 

 1 80 



70 

 { 60 

 1 70 

 1 60 



80 

 \ 70 

 { 60 

 | 80 



70 

 I 60 



8,000 

 7,000 

 6,000 



12, 000 

 10,000 



8,000 



13, 000 

 10, 000 



7,000 

 16, 000 

 13, 000 

 10, 000 

 16, 000 

 13, 000 



30, 000 



24, 000 

 19. 000 

 38, 000 



31, 000 



25, 000 



11, 000 



9, 000 

 8,000 

 16, 000 

 13, 000 

 11,000 

 18, 000 

 13, 000 

 10, 000 

 22, 000 

 17,000 

 13, 000 

 22, 000 

 17, 000 

 39, 000 

 32, 000 

 26,000 

 51, 000 

 42, 000 

 34, 000 



14, 000 

 12,000 

 10, 000 



20, 000 

 17, 000 

 13, 000 

 22, 000 

 17, 000 

 12, 000 

 27, 000 



21, 000 

 16, 000 

 27, 000 

 22, 000 

 49, 000 

 40, 000 

 32, 000 

 64, 000 

 52, 000 

 42, 000 



16, 000 

 14, 000 

 12, 000 

 24, 000 

 20, 000 

 16, 000 

 26, 000 

 20, 000 

 14, 000 

 32, 000 

 25, 000 

 19, 000 

 33, 000 

 26, 000 

 59, 000 

 49, 000 

 39, 000 

 77, 000 

 63, 000 

 51, 000 



22, 000 

 19, 000 

 16, 000 

 32, 000 

 26, 000 

 21, 000 

 35, 000 

 26, 000 

 19, 000 



43, 000 

 34, 000 

 25, 000 



44, 000 

 35, 000 

 79, 000 

 65, 000 

 51,000 



102, 000 

 84, 000 

 68, 000 



27, 000 

 23, 000 

 20, 000 

 40, 000 

 33, 000 

 27, 000 

 44, 000 

 33, 000 

 24, 000 

 54, 000 



42, 000 

 32, 000 

 54, 000 



43, 000 

 99, 000 

 81, 000 

 64, 000 



128, 000 

 104, 000 

 84, 000 



80,000 

 62, 000 

 44, 000 

 80, 000 

 62, 000 

 44, 000 

 80, 000 

 62, 000 





44, 000 

 80, 000 

 62, 000 



Pears: 



Bartlett 



44, 000 

 61, 000 

 43, 000 



Strawberries: 



Chesapeake 



Howard 17 



83, 000 

 64, 000 

 46, 000 

 83, 000 

 64, 000 

 46, 000 



i For any one kind of fruit at a given temperature these figures are assumed to be the same for all cooling 

 periods included in the table. 



The assumption has also been made, although it is believed to be 

 only approximately correct for fruits and vegetables, that the rate 

 of temperature drop at any given time during cooling is proportional 

 to the difference between room temperature and fruit temperature 

 at that time. With this assumption as a basis, the temperature and 

 thus the rate of respiration at any time during the cooling period, as 

 well as the total heat produced during the whole cooling period, have 

 been calculated. 3 



As a result of these calculations it has been found that the heat 

 produced by the respiration of fruit while it cools is directly pro- 

 portional to the length of the cooling period. The figures for cool- 

 ing periods of 3, 4, 5, 6, and 8 days are therefore set at 3, 4, 5, 6, 

 and 8 tenths (to the nearest thousand) of the figure for 10 days. 

 The specific heat has been calculated by the formula $=0,008 



8 The authors wish to acknowledge the valuable assistance given by W. V. Hukill, of the Bureau of Agri- 

 cultural Engineering, in making the calculations and in preparing this statement on the production of heat 

 by fruits and vegetables. 



