STORAGE OF CALIFORNIA TABLE GRAPES. 9 
Table VII gives the results of storage tests made with Almeria and 
Emperor grapes at 32° and 38° F. during the season of 1909. The 
superiority of the lower storage temperature for longer holding 
periods is clearly demonstrated. 
Table VII. — Comparison of storage temperatures for table grapes, showing the 
number of days the grapes were held at 32° and at 38° F. before 5 per cent, 
10 per cent, and 15 per cent of deteHoration appeared during the season of 
1909. 
Packing. 
Storage temperatures and percentage of 
deterioration. 
Variety. 
32° F. 
38° F. 
5 per 
cent. 
10 per 
cent. 
15 per 
cent. 
5 per 
cent. 
10 per 
cent. 
15 per 
cent. 
Almeria 
Days. 
63 
90 
95 
100 
102 
Days. 
75 
98 
113 
114 
135 
Days. 
82 
103 
124 
122 
152 
Days. 
29 
68 
85 
62 
86 
Days. 
40 
87 
98 
90 
103 
Days. 
46 
Do 
105 
Do 
105 
Emperor 
do 
103 
Do 
.. do 
134 
The differences shown in these tables do not tell the whole story. 
Grapes held at 32° F. were superior in general appearance and 
quality to those held either in common storage or in cold storage at 
38°, and from this standpoint alone the lower temperature is desir- 
able. In the later investigations of the Bureau of Plant Industry 
32° lj\ was adopted as the standard and was used exclusively. 
PREPARATION OF THE REDWOOD SAWDUST FILLER. 
The redwood sawdust used in the first experiments was obtained 
from planing mills and consequently was made from dry lumber. 
The material was fine and contained a large proportion of dust and 
slivers. (PI. II, fig. 1.) While the grapes held in excellent condition 
in this grade of sawdust, the fine particles and slivers clung tena- 
ciously to the berries and the material packed so tightly in the 
interior of the bunches that it could only be dislodged with great 
difficulty. The fine particles became entangled with the dried per- 
sistent stamens around the pedicels of the berries and it was almost 
impossible to dislodge them completely even with a strong air blast. 
The market appearance of the fruit was greatly marred by the 
presence of these particles, and it became evident that they would 
have to be eliminated if the grapes were to be commercially accept- 
able. In the later experiments, therefore, the sawdust was sifted and 
only the larger particles were used. The appearance of the cleaned 
redwood sawdust resembles to some extent that of the cork used by 
the Spanish packers. (PL III, figs. 1 and 2.) It was found that the 
11971°— Bull. 35—13—2 
