COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 13 



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 holding at 

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

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

 frozen at a temperature of about 10° and finally stored at 15° to 20°. 



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 trouble- 

 some on cherries because of the decay frequently associated with it 

 after they are removed from a low temperature (22). 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. 



CRANBERRIES 

 (Temperature, 32° to 40° F. ; relative humidity, 80 to 85 percent) 



Cranberries are stored commercially at temperatures between 32° 

 and 40° F., although better results are obtained from holding them 

 at the lower temperature. Storage for longer than about 3 months 

 is not satisfactory because of the almost universal presence of end 

 rot, a fungous disease which can develop at low temperatures. 

 Shrinkage of the berries as a result of water loss is also a limiting 

 factor. 



Cranberries for storage should be culled carefully before storing, 

 so as to minimize as far as possible the danger of loss from decay. 



DEWBERRIES 



Short storage only. See raspberries. 



GRAPEFRUIT 



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



For best results grapefruit in storage should be held at 32° F. in a 

 relative humidity of 85 to 90 percent. Under such conditions it can 

 usually be held satisfactorily for a maximum of about 10 weeks, pro- 

 vided it is sound but not overmature when stored. If held longer, or 

 at a higher temperature, or a lower humidity, it is likely to show pit- 

 ting; that is, to become more or less covered with sunken brown 

 spots. It may also suffer from decay, especially if it has been handled 



