6 BULLETIN 35, U. S. DEPARTMENT OF AGRICULTURE. 
something more than the mere size of the sawdust particles was re- 
sponsible for the difference. It has not been possible as yet to ascer- 
tain the exact nature of this property. 
VARIETIES TESTED. 
The cold-storage experiments of the Bureau included tests of all 
the leading varieties of table grapes, some of which are grown com- 
mercially in California. These included Muscat, Malaga (PL IV), 
Flame Tokay, Thompson Seedless (Sultanina), Ferrara, Emperor 
(PL V), Verdal, Black Prince, Cornichon, Huasco, Bowood, Pizzu- 
tella, Perruno, Chasselas de Fontainebleau, Zabalkanski, Almeria 
(Ohanez, PL VI), and a number of other varieties not yet widely 
distributed. 
Table IV shows the length of time during which the principal 
varieties were held in sound condition in cold storage. The figures 
show the number of days that elapsed from the time the fruit was 
placed in storage until deterioration of 5 per cent and 15 per cent 
occurred. These percentages were adopted after observations of the 
comparative market ability" of fruit in different stages of deteriora- 
tion. With less than 5 per cent of deterioration the grapes may be 
considered commercially sound. Between 5 and 10 per cent of de- 
terioration is quite perceptible and affects the market value of the 
fruit. More than 10 per cent of deterioration is serious and subjects 
the fruit to a discount, while 15 per cent is about the commercial 
limit. Fruit showing more than this percentage of deterioration is 
practically worthless. In this table the figures for " deterioration " 
include both decay and berries shelled from the stems. 
Table IV. — Results of the California grape-storage experiments during the 
seasons of 1906 to 1911, inclusive, showing the minimum and maximum num- 
ber of days the principal varieties were held at 32° F. before 5 per cent and* 
15 per cent of deterioration appeared. 
Method of packing and percentage of deterioration. 
Varieties. 
Redwood sawdust. 
Granulated cork. 1 
Commercial crates 
without a filler. i 
5 per cent. 
15 per cent. 
5 per cent. 
15 per cent. 
5 per cent. 
15 per cent. 
Days. 
70 to 155 
50 to 85 
80 to 120 
2 140 
50 to 80 
3 8 to 75 
< 30 to 65 
5 45 to 60 
<55 
Days. 
150 to 285 
70 to 150 
95 to 180 
160 
105 to 120 
24 to 110 
70 to 110 
80 to 120 
95 to 130 
Days. 
90 to 120 
75 to 80 
65 to 80 
80 
5 to 60 
5 to- 60 
20 to 55 
35 to 50 
60 
Days. 
120 to 175 
100 to 140 
90 to 105 
90 to 95 
20 to 115 
15 to 110 
55 to 90 
60 to 100 
90 to 110 
Days. 
55 to 70 
20 
35 
35 
2 40 
5 to 30 
10 to 30 
45 
5 
Days. 
80 to 110 
45 to 60 
Emperor 
60 
45 to 60 
Malaga 
35 to 85 
20 to 65 
Tizzutella 
Flame Tokay 
30 to 50 
60 
Verdal 
15 to 25 
i Seasons of 1906 to 1909. 
2 One season only, 1909. 
No cork filler or commercial crates were used after 1909. 
a Seasons of 1906 to 1910. * Seasons of 1906 to 1909. & Seasons of 1906 to 1911. 
