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



examined frequently to avoid loss from the development of decay or 

 other deterioration. 

 (See 11,16,39, J$.) 



Limes 



(Temperature, 45° to 48° F. ; relative humidity, 85 to 90 percent) 



Preliminary investigations with Tahiti (Persian) limes indicate 

 that fruit from a well-kept grove may be stored satisfactorily at a 

 temperature of 45° to 48° F. for 6 to 8 weeks, provided that the rela- 

 tive humidity is kept above 85 percent or the fruits are wrapped 

 so as to prevent moisture loss. Prevention of desiccation is very 

 important. For best quality, the Tahiti lime should be picked while 

 still green but after the fruit has become "full" and smooth, having 

 lost the "dimpled" appearance around the blossom end. 



Key (Mexican, or Dominican) limes can be stored satisfactorily at 

 the temperatures recommended for Tahiti limes. The preferred color 

 for this variety on the markets of the United States is yellow. 



Temperatures above those recommended permit the development 

 of stem-end rot, which is often a serious factor in the marketing of 

 limes from Florida and the West Indies. 



Logan Blackberries 

 Short storage only. See Raspberries. 



Olives (Fresh) 



(Temperature, 45° to 50° F. ; relative humidity, 85 to 90 percent) 



The best storage temperature for fresh olives (67) lies between 

 45° and 50° F., and the safe storage period is 4 to 6 weeks. At lower 

 temperatures the flesh of green fresh olives becomes brown, beginning 

 around the seed and at the stem end. Ripe fresh olives develop more 

 browning than green ones, showing severe discoloration even at 50° 

 if stored for more than about a month. 



Oranges 



(Temperature, see text; relative humidity, 85 to 90 percent) 



Although oranges are ordinarily stored at about 38° F., experi- 

 mental results have shown that for long storage (8 to 10 weeks) a 

 range of 34° to 38° gives better results. However, within this range 

 some decay, chiefly blue mold rot or green mold rot, may occur during 

 storage of 2 months or more, and some fruit may begin to show pit- 

 ting and brown stain of the rind. If stored for longer periods, decay 

 increases and the spotted fruit may gradually turn brown over all 

 or most of the surface. Watery break-down may develop, as in 

 grapefruit. Stem-end rot is likely to develop in Florida fruit if the 

 storage temperature is higher than about 34°. Among California 

 varieties, Washington Navel oranges are more subject to decay (blue 

 mold or green mold rots) than Valencia oranges. The Washington 

 Navel is also subject to alternaria rot. 



