COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 13 



For shippers, receivers, or cold-storage men who must deal with 

 avocados from Florida, Central America, or the West Indies probably 

 the best procedure is to handle commercial lots on the basis of facts 

 determined by their own experience with the particular varieties 

 concerned. 



At the higher temperatures mentioned above, anthracnose, a fungus 

 disease of avocados, will probably be an important factor in the 

 storage of this fruit. At the lower temperatures decay is not likely to 

 be troublesome except after long storage. 



BANANAS 



(Temperature, ripening, 62° to 70° F.; holding ripe fruit, 56° to 60°; relative humidity, green fruit, 90 to 95 

 percent; ripe fruit, somewhat reduced but not below about 85 percent) 



The banana is one of the fruits that must be shipped to market in a 

 green condition, as the ripened product is soft in texture and cannot 

 well be handled without serious injury. The bunches of green bananas 

 as they are received from the Tropics are usually ripened at a tempera- 

 ture of about 64° F., with a relative humidity of 90 to 95 percent or 

 higher. If it is desired to hasten the ripening process, a higher 

 temperature can be used (up to 70°) for the first 18 to 24 hours, but 

 temperatures should then be reduced to about 66°. In any case 

 relative humidity should be kept at 90 to 95 percent or higher until 

 the fruit becomes thoroughly colored. After this it should be reduced 

 slightly, but not below about 85 percent. Prolonged exposure to 

 high temperatures will cause poor color and flavor and weak necks 

 and will hasten decay. 



The lowest temperature at which green bananas can safely be held 

 in order to delay ripening is about 56°; below this they suffer an injury 

 known as chilling — a form of peel injury to which both green and 

 ripe bananas are susceptible, caused by low but not freezing tempera- 

 tures. Ripe fruit is slightly more susceptible to chilling injury than 

 green fruit. Fruit chilled in the green stage does not develop a bright- 

 yellow color on ripening, but instead a smoky dull color. Fruit 

 chilled after ripening will develop a dull-brown color when later 

 exposed to higher temperatures and is very susceptible to handling 

 marks, the slightest bruising causing discoloration. 



The best holding temperature for ripe bananas is generally con- 

 sidered to be between 56° and 60°. At this temperature they will 

 retain their good appearance and flavor and remain edible for a week 

 or 10 days, although ordinarily they will not keep firm enough for 

 shipment more than half that time (13). 



BLACKBERRIES 



Short storage only. See Raspberries. 



CHERRIES 



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



Fresh cherries, either sweet or sour, are rarely held in cold storage 

 for more than a few days. If held longer, they begin to lose flavor 

 and the bright attractive appearance characteristic of the fresh fruit. 

 The stems may also dry out noticeably, especially if the relative 

 humidity is rather low. Sour cherries are often stored in a frozen 

 state without sugar. They are usually precooled by being held at 

 32° F. for about 24 hours in the containers in which they arrive 



