SPOILAGE OF FRESH FRUITS AND VEGETABLES 47 



All onion inspections are summarized in table 30. Decay per carlot 

 inspected ranged from 0.9 to 6.3 percent and for the entire period 

 averaged 5.0 percent. Gray mold rot accounted for a little over half 

 of the decay. Bacterial soft rot was second in importance and black 

 mold rot third. 



In the analysis by States it should be kept in mind that compara- 

 tively few carlots were inspected from any State except Texas. New- 

 York in particular was poorly represented in the inspections. In the 

 carlots from Texas the distribution of decay was practically identical 

 with that for all States. The least decay was found in shipments 

 from New York and the most in those from Georgia. 



&•■ 



Parsley 



Over 4,500 carlots of parsley were unloaded during the 7-year 

 period. Rail shipments, almost entirely from California and Texas, 

 constituted 23 percent of the unloads. Nearly all of the remaining 77 

 percent were truck shipments from New York (Long Island and 

 elsewhere) and New Jersey. 



Inspections were made on 816 carlots, or 76 percent of all rail 

 unloads. Distribution of decay within them was as follows: 





Carlots in indicated 







Carlots in indicated 





decay class 



Decav class 



(percent) — 



decay class 



ecav class (percent) : 



Xumber 



Percent 



Xumber 



Percent 







734 



89. 9 



Continued 







Trace—4 



18 



2.2 



40-44___ 





4 



0. 5 



5-9 



10 



1.2 



45-49___ 





2 



. 2 



10-14 



8 



1.0 



50-54___ 





5 



. 6 



15-19 



9 



1. 1 



55-59___ 





2 



.2 



20-24 



6 



.7 



60-64___ 





2 



.2 



25-29 



4 



.5 



65-69___ 





2 



.2 



30-34 











70-74___ 





1 



. 1 



35-39 



7 



.9 



75-79___ 





2 



. 2 



Decay, averaging 23.1 percent per carlot showing decay, was found 

 in 82 carlots, or 10 percent of those inspected. Distribution of decay 

 by types was as follows: 



Distribution 



Kind of decav: Carlots (number) Average per carlot (percent) 



Bacterial soft rot 81 22. 3 



Watery soft rot 2 44.0 



The parsley inspections are summarized in table 31. There it will 

 be seen that an average of 2.3 percent decay was found per carlot in- 

 spected. Decay did not vary greatly in amount from year to year 

 and was higher in Texas carlots than in those from California. Most 

 of the decay was bacterial soft rot. 



