STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 15 



Table 3. — Recommended temperature, relative humidity, and approxi- 

 mate length of storage period for the commercial storage of fresh, 

 dried, and frozen fruits, and nuts, and the average freezing points 



Commodity 



Apples 



Apricots 



Avocados 



Bananas, _ 



Blackberries 



Cherries 



Coconuts 



Cranberries 



Dates 



Dewberries 



Figs (fresh) 



Grapefruit 



Grapes: 



Vinif era 



American 



Lemons 



Limes 



Logan blackberries 



Olives (fresh) 



Oranges 



Peaches 



Pears: 



Bartlett 



Fall and winter varieties 

 Pineapples: 



Mature green 



Ripe 



Plums (including prunes) _ 



Quinces 



Raspberries 



Strawberries 



Dried fruits 



Frozen fruits 



Nuts 



Tempera- 



Relative 



ture 



humidity 



o p 



Percent 



2 30 to 32 



85 to 88 



31 to 32 



80 to 85 



( 3 ) 



85 to 90 



( 4 ) 



( 4 ) 



31 to 32 



80 to 85 



31 to 32 



80 to 85 



32 to 35 



80 to 85 



36 to 40 



85 to 90 



31 to 32 



80 to 85 



31 to 32 



85 to 90 



( 4 ) 



85 to 90 



30 to 31 



85 to 90 



31 to 32 



80 to 85 



55 to 58 



85 to 90 



45 to 48 



85 to 90 



31 to 32 



80 to 85 



45 to 50 



85 to 90 



( 4 ) 



85 to 90 



31 to 32 



80 to 85 



29 to 31 



85 to 90 



29 to 31 



85 to 90 



50 to 60 



85 to 90 



40 to 45 



•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 



( 4 ) 

 ( 4 ) 



( 4 ) 

 ( 4 ) 



4 32 to 45 



65 to 75 



Approximate length 

 of storage period 



( 2 ) 



1 to 2 weeks. _ 



(3) 



( 4 ) 



7 to 10 days 4 _ 

 10 to 14 days_ 

 1 to 2 months. 

 1 to 3 months. 



( 4 ) 



7 to 10 days 4 _ 



10 days 



6 to 8 weeks. _ 



to 6 months, 

 to 8 weeks 4 _ 

 to 4 months, 

 to 8 weeks __ 

 to 10 days__ 

 to 6 weeks_ _ 

 to 10 weeks_ 

 to 4 weeks __ 



to 4 weeks 



to 4 weeks 



to 8 weeks 4 __ 

 to 3 months-, 

 to 10 days 



do 



9 to 12 months. 



6 to 12 months. 



8 to 12 months. 



Average 

 freezing 

 point l 



o p 



28. 

 28. 

 27. 



( 5 ) 

 28. 

 ( 6 ) 

 25. 

 27. 

 -4. 



28.4 



24. 9 



27. 5 



28. 1 

 29.3 



29. 5 



28. 5 



( 7 ) 

 29.4 



28.5 



( 8 ) 



29. 1 

 29. 9 

 28.0 



28. 1 



29. 9 

 29. 9 



( 9 ) 



1 These figures are based on previously published work by Wright (116) and 

 are subject to revision whenever further investigation makes this necessary. 



2 See text and table 4. 



3 See text and table 5. 



4 g ee text. 



5 Green: Flesh, 30.2°; peel, 29.8°. Ripe: 



6 Eastern sour, 28.0°; eastern sweet, 24. V 



7 Flesh, 28.0°; peel, 27.4°. 



8 Winter Nelis, 27.2°; Anjou, 26.9°. 



9 Persian (English) walnuts, 20.0°; pecans, 19.6°; and chestnuts (Italian), 23. 8 C 



Flesh, 26.0°; peel, 29.4 C 

 ; California sweet, 24.2° 



To insure soundness and good keeping quality, apples must be not 

 only properly grown and at the proper stage of maturity, they should 

 also be handled in all the operations of picking, grading, packing, 

 and hauling with that degree of care necessary to prevent serious 

 bruising, skin punctures, or other mechanical injuries ; and they should 

 be stored as quickly as possible after they are picked. 



