STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 27 



Pacific Northwest blue mold rot, in the form known as pinhole rot, 

 is sometimes more important on pears, particularly Winter Nelis, 

 than gray mold rot. Losses from blue mold can be greatly reduced 

 by careful picking and handling, prompt storage at 29° to 31° F. after 

 harvest, and the use of paper wrappers to prevent direct contact 

 between diseased and sound fruit. 



Kieffer pears, if they are sound, firm, and still green when stored 

 and are held under the conditions recommended for other fall and 

 winter pears, can be expected to keep satisfactorily for 2 or 3 months. 

 If intended for storage, they and other varieties should be handled 

 with extreme care during the picking and packing process, because 

 even slightly bruised or rubbed places are very likely to turn black 

 and seriously damage the sales value of the fruit. Investigations 

 (SO) by the United States Department of Agriculture have proved 

 that a ripening temperature of 60° to 65° F. is essential for the at- 

 tainment of maximum quality in Kieffer pears for either dessert *or 

 canning purposes. 



Pineapples 



(Temperature: mature green, 50° to 60° F. ; ripe, 40° to 45°. Relative humidity, 



85 to 90 percent) 



Pineapples are not adapted to long storage. Fully ripe fruits can 

 be held satisfactorily at 40° to 45° F. for 2 to 4 weeks. Mature green 

 fruits should not be held at temperatures below 50° and even at this 

 temperature some of them will retain part of the green color in the 

 skin and will fail to develop good flavor in the flesh after removal 

 to room temperature. The maximum storage period for such fruit 

 at 50° is 3 to 4 weeks. When held at 60°, mature green fruit ripens 

 slowly, but after 2 or 3 weeks losses from decay, chiefly black rot, may 

 be expected. The relative humidity for pineapples in storage should 

 range from about 85 to 90 percent. 



(Seei^, 110.) 



Plums (Including Prunes) 

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



Plums and prunes (fresh) are not stored extensively and are not 

 adapted to long cold storage. Such varieties as Wild Goose and those 

 of the damson type store better than the softer fleshed plums, such 

 as Santa Rosa, Beauty, Wickson, and Duarte. The storage period, at 

 31° to 32° F., ranges from 3 to 8 weeks depending on the variety. 

 After that time the soft-fleshed varieties are likely to become too soft 

 for commercial handling, may suffer some darkening of the flesh, and 

 lose somewhat in flavor. 



One of the most important commercial shipping and storage varie- 

 ties is the Italian Prune. At a temperature of 32° F., 2 weeks is about 

 the maximum cold-storage period for this fruit if a shipping period 

 is necessary before it goes on the market. After arrival at market 

 prunes shipped immediately after harvest can ordinarily be held in 

 cold storage for about 3 weeks. If held longer there is danger that 

 shriveling, mealiness, and internal browning, as well as abnormal 

 flavor, will develop. Too much confidence should not be placed in 

 the appearance and condition of the fruit while it is in storage, as 

 more deterioration — decay, shriveling, and internal browning — may 



