14 CIRCULAR 2 78, U. S. DEPARTMENT OF AGRICULTURE 



end rot is not prevalent, is usually more damaging to the market value 

 of the fruit, because it is more common than decay. Therefore, it is 

 recommended that grapefruit from all producing regions be held 

 at 85 to 90 percent relative humidity in storage in order to reduce 

 pitting. 



The Jonathan variety of apple suffers less from soft scald if stored 

 at 34° to 36° F. than if stored at 32°. It is susceptible, however, to the 

 more common and more serious condition known as internal break- 

 down and also to Jonathan spot and decay if held continuously at 

 temperatures above 32° ; hence this latter temperature should usually 

 be chosen as safer than any higher one. 



Investigations in New York State (91) have shown that one lot of 

 apples may have a stimulatory effect on the ripening of another lot 

 stored with it. In some tests as much as 50 percent or more of the 

 storage life of a lot of apples was lost because of exposure to the emana- 

 tions from other apples. The agent causing the stimulation is pre- 

 sumed to be ethylene, but it was not identified as such. The most 

 effective absorbent for removing the stimulatory agent was activated 

 coconut-shell carbon. 



Combinations that should be avoided in storage rooms are apples 

 with celery, cabbage, potatoes, or onions ; celery with onions ; and cit- 

 rus fruit with any of the strongly scented vegetables. Under various 

 commodities additional undesirable combinations are discussed. 



FRUITS AND NUTS 



By Dean H. Rose, senior physiologist 



The recommended temperature, relative humidity, and approximate 

 length of storage period for the commercial storage of fresh, dried, and 

 frozen fruits, and nuts are given in table 3. Detailed descriptions of 

 these requirements are given in the text. 



Apples 

 (Temperature, 30° to 32° F. ; relative humidity, 85 to 88 percent) 



There is a wide variation in the storage quality of the different 

 varieties of apples and of the same variety grown in different regions. 

 For example, Mcintosh grown in the Middle Atlantic States is prac- 

 tically an early-fall apple not suitable for more than 2 or 3 weeks' 

 storage, whereas if grown in northern New York or New England 

 it can be held for as long as 4 or 5 months. Such varieties as Northern 

 Spy, Baldwin, and Rhode Island Greening grown in the Cumberland- 

 Shenandoah Valley district or in the hot, irrigated valleys of the 

 Pacific Northwest behave like fall varieties and are short-lived in 

 storage, although suitable for winter storage when grown in New 

 England, New York, Michigan, and other northern producing districts. 



The keeping quality of apples in storage is also definitely related 

 to the cultural and orchard sanitation practices of the grower, who 

 alone is responsible for the production of sound, properly matured 

 fruit. To have good keeping quality, apples should be mature and 

 well-colored. When they have reached this stage, they are less likely 

 to scald in Storage and are in better condition generally to be held in 

 storage for the maximum period than if they are either immature or 

 overmature (55, 56) . 



