HANDLING AND SHIPPING FRESH CHERRIES AND PRUNES. 23 
Table VIII and figure 8 present the results of the precooling tests 
with carefully handled fruit during the seasons of 1911 and 1913. 
The results in the main are consistent with those given for the 
commercially handled lots during the season of 1911, the differences 
being proportionately about the same. It will be noted that in this 
case also the carefully handled fruit of 1913 shows somewhat more 
decay than during 1911, this, as previously mentioned, being due to 
the greater prevalence of brown-rot during the latter season. As in 
the case with cherries, the precooled fruit had a fresher and brighter 
appearance on removal from the car. 
IMMEDIATE 
PRECOOLING 
DELAYED TWO DAYS 
BEFORE PRECOOLING 
/^£-/? C-£-/VT 0£CAY 
SO IS IO 5 O 
5 DAYS IN ICED C 
© 6 IO IS 20 2S 
1 ' 1 ■ ■) u 
AR f ' 1 ' 1 ! " ' 1 ' 
lai 
ON 
1911 
WITHDRAWAL 
•3 ■ 
B ,' 8 
* 
DAYS LATER 
14 a 
■ " 
6 
DAYS LATER 
4i S3EB 
8 0.4 
ON 
1913 
WITHDRAWAL. 
2.1 OU 
11 17 
4 
OAYS LATER 
67 I— 
1 3.4 
6 
DAYS LATER 
'"IllHIII I1IIM 
15 DAYS IN ICED CAR 
1 ° 2 
ON 
1911 
WITHDRAWAL 
0.4 \ 
| 06 
4. 
DAYS LATER 
0.6 | 
■ « 
6 
OAYS LATER 
4.1 BBS 
i i.i 
ON 
1913 
WITHDRAWAL 
eoEmU 
MUll 3.8 
tllllllllHlllllllllllllll 7.6 
4 
6 
DAYS LATER 
OAYS LATER 
12.8 lllllllllllllllllilllllllllllllllllHIIII 
Fig. 9. — Diagram illustrating the percentages of decay in carefully handled prunes imme- 
diately precooled and those delayed two days before precooling, Salem, Oreg., 1911 and 
1913. 
DELAYED PRECOOLING. 
To test the effect of delayed precooling as well as of delayed ship- 
ment, half of each lot or series in the precooling experiments was 
held two days before being placed in the precooling room. Table 
IX presents a comparison of the decay found in immediately cooled 
and in delayed fresh prunes, carefully handled, during the seasons of 
1911 and 1913, and also a comparison of decay in fresh prunes simi- 
larly treated but commercially handled in the season of 1911. The 
results attending the carefully handled and commercially handled 
lots of fruit are graphically shown in figures 9 and 10, respectively. 
A study of Table IX and its accompanying diagrams shows con- 
clusively the necessity for promptness where precooling is practiced. 
