RIPENING, STORAGE, AND HANDLING OF APPLES 63 



When the fruit reaches the storage room it should be cooled as 

 quickly as possible to from 30° to 32° F. and maintained at that 

 temperature. The softening of the apples is retarded only in pro- 

 portion as the fruit itself is cooled down. 



A humidity of at least 85 per cent saturated should be maintained 

 to prevent shriveling of the more thin-skinned varieties. 



The fruit should not be held in cold storage beyond the time re- 

 quired for it to reach a condition soft enough for prime eating, 

 which varies widely with different varieties. 



