STORAGE OF FRUITS, VEGETABLES, AND FLORISTS STOCKS 



Table 1. — Approximate rate of evolution of heat by certain fresh fruits 

 and vegetables when stored at the temperatures indicated 



Commodity 



Apples: 



Yellow Transparent. 



Jonathan. 



Winesap . 



Bananas: 

 Green _ _ . 



Turning. 

 Ripe 



Beans, lima: 

 Fordhook. 



Variety unknown. 



Beans, snap: 



Stringlees flat-podded. 



Black Valentine. 



Stringless Green Pod. 



Beets (topped). 



Broccoli (variety unknown). 



Cabbage (Globe). 



Cantaloups (Turlock). 

 Carrots (topped) 



Celery (New York white) 



See footnotes at end of table, p. 9. 



Temper- 

 ature 



F. 

 32 

 40 

 60 

 70 

 32 

 40 

 60 

 32 

 40 

 60 

 54 

 68 

 68 

 68 

 32 

 40 

 60 

 70 

 32 

 40 

 60 

 70 

 32 

 40 

 60 

 70 

 32 

 40 

 60 

 70 

 32 

 40 

 60 

 80 

 32 

 40 

 60 

 32 

 40 

 60 

 70 

 32 

 40 

 60 

 70 

 32 

 40 

 60 

 32 

 40 

 60 

 32 

 40 

 60 

 70 



Heat evolved per 



ton of fruits or 



vegetables per 24 



hours ° 



B. t. u. 



1, 500 



2,660 



7,880 



12, 380 



700 to 800 



820 to 840 



2,610 to 3,470 



300 to 320 



590 to 600 



2, 270 to 2, 350 



3,300 



8,360 



9,240 



8,360 



2,330 



4,300 



21, 990 



29, 220 



3, 160 



6, 100 



27, 410 



37, 120 



5,610 



9, 160 



32, 090 

 45, 370 



5,500 

 11, 390 

 44, 130 

 52, 950 



6, 160 



10, 600 

 40, 850 

 49, 590 



2,650 

 4,060 

 7,240 

 7,450 



11, 630 



33, 870 

 47, 340 



1,200 

 1,670 

 4,080 

 6, 120 

 1,320 

 1,960 

 8,500 

 2, 130 

 3,470 

 8,080 

 1,620 

 2,420 

 8,220 

 14, 150 



Litera- 

 ture 



refer- 

 ence 



( b ) 



{55) 



{62) 



( c ) 



( 6 ) 



(d) 



( d ) 



( 6 ) 



( c ) 



( d ) 



( c ) 



/ 



