STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 25 



Careful handling is necessary at all times to avoid injury to the 

 fruit. Decay, chiefly blue mold rot or green mold rot, frequently 

 follows injuries. 



A free circulation of air around the boxes is desirable for oranges 

 as for other citrus fruit. A relative humidity of 85 to 90 percent is 

 sufficient to hold the shriveling of packed oranges to a minimum and 

 retards decay more than does a higher humidity. 



Oranges should not be stored with eggs or butter, or in places where 

 it is possible for the orange odor to penetrate into egg- or butter-storage 

 rooms. (See also p. 14.) It is desirable that oranges in storage be 

 examined regularly and often to avoid loss from the development of 

 pitting or decay. After such examinations, a decision as to how long 

 the fruit can safely be left in storage should take account of the fact 

 that if pitting and decay are found they may increase rapidly after 

 the fruit is removed to higher temperatures. 



(See 12, 92, 93, 94, 111, 113.) 



Peaches 



(Temperature, 31° to 32° F. ; relative humidity, 80 to 85 percent) 



Peaches are not adapted to cold storage. However, if they are 

 sound and well-matured but not overripe, they can be held at 31° to 

 32° F. for 2 to 4 weeks, depending on the variety, with little or no 

 bad effect on the flavor, texture, or appearance of the fruit. Storage 

 for longer periods is usually harmful to all of these characters. 

 The peaches lose their flavor and natural bright color, become dry 

 and mealy, or wet and mushy, and show marked browning of the 

 flesh, especially around the stone. The loss in flavor is more rapid 

 at 36° and 40° than at 32°, and break-down develops sooner at 36° 

 and 40° than at either lower or higher temperatures. The best stor- 

 age varieties and the periods they can ordinarily be held in storage 

 are Tuskena (Tuscan), 8 weeks; Early and Late Crawford, and 

 Salwey, 4 weeks ; Elberta and J. H. Hale, 3 to 4 weeks. Belle, Cham- 

 pion, Hiley, and Carman are less desirable as storage varieties and 

 cannot be expected to hold up well, even under optimum conditions, 

 for more than 2 or 3 weeks. 



(See 1,W, 33, 37,38.) 



Pears 



(Temperature, 29° to 31° F. ; relative humidity, 85 to 90 percent) 



BARTLETT PEARS 



The successful storage of Bartlett pears (#, S3, SJf.) depends not 

 only on the temperature and humidity in the storage room but also on 

 the condition of the fruit when stored. If the highest quality is to be 

 obtained, Bartlett pears for storage should not be removed from the 

 tree until the ground color begins to lighten and the lenticels have 

 corked over. If picked before reaching that stage, they have a marked 

 tendency to wilt, scald, and break down in storage. They also tend 

 to break down in storage if picked when too ripe. The most desirable 

 temperature for the storage of Bartlett pears is 29° to 31° F. The 

 relative humidity should range from 85 to 90 percent. The maximum 



829965—49 4 



