18 CIRCULAR 2 



Temperatures above those recommended permit the development 

 of stem-end rot, which is often a serious factor in the marketing of 

 limes from Florida and the West Indies. 



LOGAN BLACKBERRIES 



Short storage only. See Raspberries. 



OLIVES (FRESH) 



(Temperature, 45° to 50° F.; relative humidity, 85 to 90 percent) 



The best storage temperature for fresh olives (82) lies in the range 

 between 45° and 50° F., and the safe storage period is 4 to 6 weeks. 

 At lower temperatures the flesh of green fresh olives becomes brown, 

 beginning around the seed and at the stem end. Ripe fresh olives 

 develop more browning than green ones, showing severe discoloration 

 even at 50°, if stored for more than about a month. 



ORANGES 



(Temperature, 32° to 34° F.; relative humidity, 85 to 90 percent) 



Oranges are best stored at 32° F. and can usually be held at that 

 temperature for 8 to 10 weeks without serious deterioration in appear- 

 ance or flavor. However, some decay, chiefly blue mold rot or green 

 mold rot, may occur during storage of 2 months or more under such 

 conditions, and some fruit may begin to show pitting and brown stain 

 of the rind. If stored for longer periods, decay increases, and the 

 spotted fruit may gradually turn brown over all or most of the surface. 

 Watery break-down may develop, as in grapefruit. Stem-end rot is 

 likely to develop in Florida fruit if the storage temperature is higher 

 than about 34°. Among California varieties, Washington Navel 

 oranges are more subject to decay (blue mold and green mold rots) 

 than Valencia oranges. 



Careful handling is necessary at all times to avoid injury to the 

 fruit and the decay, chiefly blue mold or green mold rot, that frequently 

 follows injuries. 



A free circulation of air around the boxes is desirable for oranges, 

 as for other citrus fruit. A relative humidity of 85 to 90 percent is 

 sufficient to hold the shriveling of packed oranges to a minimum and 

 retards decay more than does a higher humidity. 



Oranges should not be stored with eggs or butter or in places where 

 it is possible for the orange odor to penetrate into egg or butter storage 

 rooms. It is desirable that oranges in storage be examined regularly 

 and often to avoid loss from sudden development of pitting or decay. 

 After such examinations, a decision as to how long the fruit can safely 

 be left in storage should take account of the fact that if pitting and 

 decay are found they may increase rapidly after the fruit is removed 

 to higher temperatures (7, 4%, 43, 55, 57). 



peaches 



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



Peaches are not adapted to cold storage. However, if they are 

 sound and well-matured but not overripe, they can be held at 31° 

 to 32° F. for 10 days to 4 weeks, depending on the variety, with little 



