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 — Con. 



Commodity 



Peas: 



Improved Pilot 



Laxtonian 



Peppers 



Potatoes (Irish Cobbler) 



Raspberries 



Spinach: 



Bloomsdale Savoy 



Virginia Savoy 



Strawberries 



Sweet corn (Golden Bantam cross; not 

 husked) 



Sweetpotatoes (Nancy Hall) : 



Not cured 



Cured 



Tomatoes: 



Mature green 



Ripe 



Turnips (topped) 





Heat evolved per 



Litera- 



Temper- 



ton of fruits or 



ture 



ature 



vegetables per 24 



refe- 





hours a 



ence 



O J? 



B. t. u. 





f 32 



8, 160 





J 40 



13, 220 





) 60 



39, 250 





{ 80 



75, 500 





f 32 



8,360 





J 40 



16, 020 





\ 60 



44, 510 





{ 80 



82, 920 



( d ) 



f 32 



2, 720 





40 



4.700 





60 



8,470 





32 



440 to 880 





40 



1, 100 to 1, 760 





70 



2, 200 to 3, 520 





/ 36 



4, 400 to 6, 600 



\ {29) 



\ 60 



15, 400 to 17, 600 



r 32 



4,240 





I 40 



7,850 





} 50 



17, 940 





[ 60 



38, 000 



• (') 



f 32 



4,860 



1 - 40 



11, 210 





) 50 



20, 640 





60 



36, 920 





f 32 



2, 730 to 3, 800 





J 40 



5, 130 to 6, 600 



► (34) 



) 60 



15, 640 to 19, 140 



[ 80 



37, 220 to 46, 440 





f 32 



6,560 





1 40 



9,390 





} 60 



38, 410 





I 80 



61, 950 





r 32 



2,440 





40 



3,350 





60 



6,300 





32 



1, 190 





{ 40 



1,710 





60 



4,280 



( d ) 



32 



580 





\ 40 



1,070 





60 



6,230 





32 



1,020 





40 



1,260 





60 



5, 640 





32 



1,940 





40 



2, 150 





60 



5,280 





° The figures in this column were obtained (1) by assuming that the heat lib- 

 erated by respiration is produced by the respiration of a hexose sugar, and (2) by 

 multiplying the milligrams of carbon dioxide produced per hour by each kilo- 

 gram of respiring material by the factor 220. 



b Unpublished work by T. M. Whiteman. 



c Unpublished work by Morris Lieberman. 



d Unpublished work on the respiration of vegetables by R. C. Wright and 

 T. M. Whiteman. 



e Unpublished work by W. T. Pentzer. 



/ Unpublished work by D. H. Rose and M. H. Haller. 

 829965 — 49 2 



