10 



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



On account of the danger of soggy break-down (34-) 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 break-down" 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. Detailed 

 descriptions of these requirements are given in the text following. 



Table 3. — Recommended temperature, relative humidity, and approximate length of 

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



Commodity 



Tempera- 

 ture 



Relative 

 humidity 



Approximate length of storage 

 period 



Average 

 freezing 

 point i 



Apples 



Apricots 



Avocados 



Bananas 



Blackberries 



Cherries 



Coconuts 



Cranberries 



Dates 



Dewberries.. 



Grapefruit — 



Grapes: 



Vinifera 



American 



Lemons 



Limes 



Logan blackberries 



Olives (fresh) 



Oranges 



Peaches 



Pears 



Pineapples: 



Mature green 



Ripe 



Plums (including prunes) . 



Quinces 



Raspberries 



Strawberries 



Dried fruits 



Frozen fruits 



Nuts 



• F. 

 J 31 to 32 



30 to 32 

 40 to 55 



( 2 ) 



31 to 32 



31 to 32 



32 to 35 

 36 to 40 



( 2 ) 

 31 to 32 

 ( 2 ) 



31 to 32 

 31 to 32 

 55 to 58 

 45 to 48 

 31 to 32 

 45 to 50 

 ( 2 ) 



31 to 32 

 29 to 31 



50 to 60 

 40 to 45 

 31 to 32 

 31 to 32 

 31 to 32 



31 to 32 



32 to 50 

 ( 2 ) 



' 32 to 50 



Percent 

 85 to 88 

 80 to 85 

 85 to 90 



( 2 ) 

 80 to 85 

 80 to 85 

 80 to 85 

 85 to 90 



( 2 ) 

 80 to 85 

 85 to 90 



85 to 90 

 80 to 85 

 85 to 90 

 85 to 90 

 80 to 95 

 85 to 90 

 85 to 90 

 80 to 85 

 85 to 90 



85 to 90 

 85 to 90 

 80 to 85 

 80 to 85 

 80 to 85 

 80 to 85 

 70 to 75 



( 2 ) 

 75 to 80 



.—-(') 



° F. 

 28.4 

 28 1 



. (») 



27.2 



do . 



( 3 ) 

 28.9 





10 to 14 days . 



( 3 ) 

 25.5 



1 to 2 months . . 



1 to 4 months. ... 



27.3 



(2). 



—4. 1 



7 to 10 days 







28.4 



4 to 6 months .. 



24.9 





27.5 





28.1 





29.3 



2 to 5 days 



29.5 





28.5 





(3) 





29.4 



__(*) 



( 3 ) 





29. 1 





29.9 





28 





28.1 





29.9 



do 



29.9 



1 to 2 years . 









8 to 12 months 



( 3 ) 



« These figures are based on previously published work by Wright (58) and are subject to revision when- 

 ever further investigation makes this necessary. 



2 See text. 



a The figures for bananas are: Green— flesh 30.2° F., peel 29.8°, ripe— flesh 26.0°, peel 29.4°; for cherries: 

 eastern, sour 28.0°, sweet 24.7°, California, sweet 24.2°; for oranges: flesh 28.0°, peel, 27.4°; for pears: Bartlett 

 28.5°, Winter Nelis 27.2°, Anjou 26.9°; for Persian (English) walnuts 20.0°, pecans 19.6°, and chestnuts 

 (Italian) 23.8°. 



APPLES 



(Temperature, 31° to 32° F.; relative humidity, 85 to 88 percent) 



There is a wide variation in the storage quality of the different 

 varieties of apples, and of the same variety grown in different re- 

 gions. For example, Mcintosh grown in the Middle Atlantic States 

 is practically an early fall apple not suitable for more than a few 

 days' storage, whereas if grown in northern New York or New Eng- 

 land it can be held for as long as 4 months. Such varieties as 



