STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 19 



than green fruit. Fruit chilled in the green stage does not develop 

 a bright-yellow color on ripening, but instead a smoky dull color. 

 Fruit chilled after ripening will develop a dull-brown color when 

 later exposed to higher temperatures and is very susceptible to han- 

 dling marks, the slightest bruising causing discoloration. 



The best holding temperature for ripe bananas is generally con- 

 sidered to be between 56° and 60° F. At this temperature they will 

 retain their good appearance and flavor and remain edible for a week 

 or 10 days, although ordinarily they will not keep firm enough for 

 shipment more than half that time. 



(See 25, 103.) 



Blackberries 



Short storage only. See Raspberries. 



Cherries 



(Temperature, 31° to 32° F. ; relative humidity, 80 to 8,5 percent) 



The extreme limit for the successful commercial cold storage of 

 fresh cherries at shipping point is probably about 10 days to 2 weeks. 

 It is doubtful whether fresh cherries from California and the Pacific 

 Northwest can be held satisfactorily in cold storage for more than 

 about a week after arrival at eastern markets. This would mean about 

 16 days from harvest. If held longer than the period indicated 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 low. Color changes and decay can be 

 retarded by the use of carbon dioxide gas in transit (28). In fact, 

 the treatment has proved to be so beneficial in this respect that it is 

 now being used commercially for shipments of cherries from the 

 West and Northwest to eastern markets. 



The sweating discussed on page 13 is particularly troublesome on 

 cherries, because of the dull appearance that it produces on the fruit 

 when displayed for sale soon after removal from iced cars. 



Coconuts 



(Temperature, 32° to 35° F. ; relative humidity, 80 to 85 percent) 



Coconuts are best stored at 32° to 35° F. and can be held satisfac- 

 torily within that range for 1 to 2 months. 



Cranberries 



(Temperature, 36° to 40° F. ; relative humidity, 85 to 90 percent) 



A large part of the cranberry crop is held at the bog every year 

 until wanted for Thanksgiving and the Christmas holidays. When 

 so held it is usually kept either in common (air-cooled) storage or in 

 artificially refrigerated warehouses. The storage period is usually 

 not longer than about 3 months and for that length of time the range 

 from 36° to 40° F. (whether obtained in air-cooled storage or under 

 artificial refrigeration) has been found to be the most desirable. 

 Occasional lots of poorly colored fruit may be held at 45° to 50° for a 

 few weeks in order to permit more rapid coloring than would occur 

 at lower temperatures. Storage for more than about 4 months, in the 



