8 
BULLETIN 1290, U. S. DEPARTMENT OF AGRICULTURE 
ing was begun the temperatures of the brine, air, and fruit rose 
markedly. This was caused by stopping the refrigerating machinery 
to defrost the coils and opening the holds at San Juan to load more 
warm fruit. The average temperatures of all the fruit rose to about 
78° F., or only 2 degrees lower than the temperature of the fruit on 
the deck. This rise was due in part to placing resistance thermom- 
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Air Temperatures 
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Fig. 3. — Diagram of No. 2 between-decks, showing- locations at which temperatures 
were taken 
eters in warm fruit and using the temperatures thus obtained in the 
averages. Not until the morning of the fourth day. as shown on the 
chart, was there any appreciable reduction in the temperature of the 
fruit. The gradual fall in temperature continued until the end of the 
trip, and on arrival the fruit registered 58° F. The lowest temper- 
ature on the third day, as shown on the chart, was 55° F., and not 
