14 



from the orchard. They are then put in 50-gallon barrels and frozen 

 at a temperature of about 0° and finally stored at 0° to 10°. 



It is probable that the extreme limit for the successful commercial 

 cold storage of fresh cherries at shipping point is about 10 days to 2 

 weeks. It is doubtful whether fresh cherries from California and 

 the Northwest can be held satisfactorily in cold storage for more 

 than about a week after arrival at eastern markets. 



The sweating discussed on page 9 seems to be particularly tro able- 

 some on cherries because of the decay frequently associated with it 

 after they are removed from a low temperature (38). Cherries can- 

 not be shipped for any considerable distance without refrigeration, 

 however, and hence are usually exposed for a few days to a week 

 or more to whatever danger there may be from sweating after re- 

 moval from the car. This means that most commercial lots of 

 cherries should be placed under refrigeration or moved into con- 

 sumption as quickly as possible after being unloaded. 



COCONUTS 



(Temperature, 32° to 35° F.; relative humidity, 80 to 85 percent) 



Coconuts are best stored at 32° to 35° F. and can be held satisfac- 

 torily within that range for 1 to 2 months. 



CRANBERRIES 



(Temperature, 36° to 40° F.; relative humidity, 85 to 90 percent) 



Cranberries are usually held in common or air-cooled storage, but 

 are best stored at temperatures between 36° and 40° F. Storage for 

 longer than about 4 months is not satisfactory because of the common 

 occurrence of end rot, a fungus disease which can develop at low 

 temperatures. Shrinkage of the berries as a result of water loss is 

 also a limiting factor. 



Cranberries for long-time storage are usually held unsorted in the 

 picking crates as they go from the field. Thus handled, they seem to 

 keep better than if sorted and cleaned previous to storage (59). 



When stored at temperatures close to 32° F. cranberries are likely 

 to develop a "low-temperature break-dowm" in which the berries 

 are "rubbery" when pressed between the fingers, the flesh is permeated 

 with red pigment from the skin, and some of the natural luster has 

 disappeared. Such berries closely resemble those that have been 

 frozen. 



DATES 



(Temperature, 32° F.; relative humidity, 65 to 75 percent; or 28° F. and no humidity control for cured grades) 



Dates absorb moisture and odors readily from the air. The rate of 

 absorption is much less at temperatures below 32° F. than at those 

 above 32°. Deterioration caused by humidity above 75 percent is 

 slow at storage temperatures below 28°. The dates of commerce are 

 of three grades with respect to storage life — dry, cured, and noncured. 

 The cured and noncured grades are perishable. A temperature as 

 low as 0° has no deleterious effect upon dates but is actually beneficial 

 to them. 



Dates are of two different types, and fruits of each type are likely 

 to be either dry, cured, or noncured. The "cane-sugar" type is 

 usually firm, light-colored, and comparatively dry, whereas the 

 "invert-sugar" type is usually softer, darker colored, and inclined to 

 be slightly sticky or sirupy. 



