10 



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



of temperature or humidity, or a choice of the least harmful of two 

 such extremes. Grapefruit, for example, suffer less from decay at 

 low humidities than at high; on the other hand, at low humidities 

 they are subject to a pitting which is usually more damaging to the 

 market value of the fruit, because it is more common under commer- 

 cial conditions than is decay. Therefore, it is recommended that 

 grapefruit in storage be held at about 85 percent relative humidity. 

 On account of the danger of soggy breakdown (20) 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 breakdown " 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. De- 

 tailed descriptions of these requirements are given in the text fol- 

 lowing. 



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 





Relative 





humidity 



°F. 



Percent 



31 to 32 and 



85 to 88— 



see text. 





See text 



See text... 



31 to 32 



80 to 85.... 



31 to 32 



80 to 85— 



32 to 40 



80 to 85— 



31 to 32 



80 to 85... _ 



32 



85 to GO- 



30 to 32. 



SO to 85— 



30 to 32 



80 to 85— 



50 to 55 



80 to 85.... 



31 to 32 



80 to 85— 



32 



80 to 85.— 



31 to 32 



80 to 85— 



30 to 32 



85 to 90— 



31 to 32 



80 to 85— 



31 to 32 



80 to 85— 



31 to 32 



80 to 85— 



31 to 32 



80 to 85. 



31 to 32 



80 to 85— 



32 to 50 



70 to 75.... 



15 to 18 





30 to 32 



75 to 80— 



Approximate length 

 of storage period 



Average 

 freezing 

 point 1 



Apples 



Bananas. 



Blackberries 



Cherries. _ 



Cranberries 



Dewberries 



Grapefruit. 



Grapes: 



Vinifera 



American 



Lemons 



Logan blackberries 



Oranges 



Peaches 



Pears 



Plums (including prunes) 



Quinces 



Raspberries: 



Red 



Black 



Strawberries 



Dried fruits 



Frozen fruits. 



Nuts 



See text. 



See text 



7 to 10 days.. 

 10 to 14 days. 

 1 to 3 months. 



7 to 10 days. . 



8 to 10 weeks. 



4 to 6 months 



3 to 4 weeks 



2 weeks to 4 months... 



2 to 5 days 



1 to 2 months 



1 to 2 weeks 



See text 



1 to 2 weeks 



3 to 4 months 



7 to 10 days 



7 to 10 days 



7 to 10 days 



1 to 2 years 



6 to 12 months.. 



8 to 12 months... 



F. 



28.44 



29.36 



29.15 

 27.81 

 27.16 



28.36 



24.60 

 28.16 

 28. 14 

 29.51 



( 2 ) 

 29.41 



( 2 ) 

 28.53 

 28.12 



30.41 

 28.76 

 29.93 



i These figures, some o'f which are" based on previously published work by Wright and Taylor (32), are 

 subject to revision whenever further investigation makes this necessary. This column also includes 

 some unpublished data obtained by Wright since 1929. 



2 The figures for oranges are Florida (Valencia), 28.26°; California (Washington Navel), 27.70°. For 

 pears— Barbiett, 28.46°; Winter Nelis, 27.25°; Anjou, 26.93°; and for Persian (English) walnuts, 20°. 



