Fisher (9) found that fruit cools slightly better in cardboard containers, pro- 
vided they are spaced. His experiments showed that boxes not spaced took 13 
days to cool from 50° to 32° F. Those that were spaced took only 6 days. If 
coldroom doors in warehouses must be opened often or for prolonged periods, the 
use of air curtains is advisable (3). 
Retailing 
Storage and Display 
What is done commercially often is the basis for research to learn 
whether a practice is good or bad, and whether it can be improved to maintain 
higher quality produce. See (4). In 1952, Hinkle (19, 20) noted that only 2.3 
percent of 230 retailers refrigerated their apples on display. In 1953, Lewis 
(22) studied the condition and quality of northwestern apples after they were 
displayed several days refrigerated and not refrigerated. He reported that 
apples of good quality and condition may be displayed on nonrefrigerated racks 
for several days without a significant loss in flavor or an increase in ripe- 
ness. He concluded, however, that apples that are refrigerated will retain an 
attractive appearance and crisp texture longer than apples held at room temper- 
atures. See also (24). In 1955, he reported that the temperature of apples 
displayed without refrigeration averaged about 73° F.; those on a false rack, 
convection-type, mechanically refrigerated case averaged 64°; and those on a 
regular refrigerated rack averaged 44° F, (23). In 1959, some 18 percent of the 
retail stores sampled in Los Angeles, Chicago, New York, and Washington were 
displaying apples under refrigeration. + 
In 1946, Haut (16) found wide differences in apple behavior at 45° and 
55°. Senn and Scott (30) further examined these differences in 1952. They 
found that firmness and succulometer readings were more closely related to 
organoleptic values than were respiration rates and dry weights. Richared 
Delicious apples maintained acceptable ratings for 18 days at 45° F., 9 days at 
50°, and 6 days at 55° F, A study in 1960 (17) showed that apples displayed 
under simulated retail refrigeration (47° to 52° F.) lost less weight and showed 
less decay than similar apples displayed 4 or 7 days at room temperature (75° 
Ere) 
The recommended temperature range for display of apples is 32° to 45° F. 
If apples are not refrigerated during the daytime, it is recommended that they 
at least should be kept cool at night (25). Should apples become frosted they 
should be thawed out slowly (11, 13, 27). 
Hinkle (19) found that 80 percent of 173 retail stores in Syracuse, 
N. Y., in 1952, gave no overnight care to apples on display, 11 percent covered 
the apples dry, 1.7 percent covered them wet, and 6.9 percent of the stores 
removed their apples to coolers. He found that spoilage rates were very low on 
dry displays regardless of overnight practices. In general, research has shown 
that without refrigeration all apples age rapidly, develop a mealy texture, and 
soon become worthless if not refrigerated or sold (24). 
Lewis (22) found that sprinkling had no material effect on the quality 
and condition of northwestern Delicious apples on retail display. Norwood (25) 
recommended that no apples on display should be sprinkled. 
2/ Unpublished report on file in Market Quality Research Division, 
Horticultural Crops Branch, Plant Industry Station, Beltsville, Md. 
129 
