Peaches. = Decay, mostly from brown rot and Rhizcpus rot, causes 
about 5.8 percent damage during shipment and in the market. Decay 
per car ranges from 0 to 69 percent. Losses may be reduced by using 
an adequate spray program in the orchard, by packing-house sanitation, 
and by adeauete refrigeration. 
Pears. = About 7.2 percent become decayed during shipment and in 
the market. The decay is caused mostly by blue mold and grav mold. 
Decay per car ranges from 0 to 39 percent. Losses may be reduced by 
careful handling and packing to avoid injuries, by use of copper-oil- 
treated fruit wraps, and by refrigeration. 
Plums and Prunes. = Decay, mostly from blue mold. and Rhizopus rot, 
causes a loss of 5 to 6.1 percent during shipment and in the market. 
Decay per car ranges from 0 to 59 percent. Losses may be reduced by 
careful handling to avoid injuries and by refrigeration. 
Pomegranates. = Gray mold and blue mold cause about 0.7 percent de- 
cay during shipment, Decay per car ranges from 0 to 2h percent. 
Losses may be reduced by refrigeration. 
Strawberries. = Decay, due mostly to gray mold and Rhizopus rot, 
causes about 25 percent loss during shipment, in the market, and in 
the home. The affected fruit is destroyed and the sales value of 
the package is greatly reduced. Decey per car ranges from 0 to 3h 
percent. Losses may be reduced by shipping only good-quelity berries, 
prompt and adecuate refrigeration following harvest, anc prompt 
marketing and utilization. 
Tangerines. - Blue mold and stem end rot cause a loss of about 652 
percent during shipment, in the market, and in the home. Decay per 
car ranges from about O to 2: percent. Losses may be reduced by 
careful picking and packing to avcid injuries and by refrigeration. 
Vegetables (Table 15) 
Artichokes (Globe). - Most of the glote artichokes are grown in 
California. Inspection of 23 percent of the shipments to New York 
during the period 1935-42 showed that 6. percent were affected with 
decey caused mostly by gray mold. Decay per car ranged from 0 to 5h 
percent. Decay was most prevalent during the first 5 months of the 
year. Affected artichokes are destroyed, and the market value of 
the package is reduced. Decay may be controlled by careful harvest- 
ing and packaging and by refrigeration during shipment. 
Asparagus, = About 2.8 percent of the asparagus shipped from Cali- 
fornia to New York during the period'1935-2 showed decay on arrival. 
Most of the decay was caused by bacterial soft rot, but some was 
caused by phytophtnora rot and blue mold. Decay per car ranged from 
0 to hh percent. Decay may be reduced by discarding bruised and cut 
shoots when packing and by refrigeration. 
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