TRANSPORTATION OF CITRUS FRUIT FROM PORTO RICO 9 
until five days later, the ninth day, was the average of all the fruit 
temperatures taken in this hold clown to this temperature again. 
Referring to Figure 7, it is evident that where there was no inter- 
ruption to the refrigeration and the hatches were not opened after 
fruit" Temoerafitres 
• To p layers 
• Atidct/e layers 
£ Bo/tbrrt Layers 
Air 7e/ny>er<aTures 
O Top layers 
Q Bottom layers 
Fig. 4. — Diagram of No. 1 between-decks, showing locations at which temperatures 
were taken 
the fruit was loaded, there was a relatively gradual reduction in the 
temperature of the fruit. This indicates that careful operation of the 
equipment is desirable in order to prevent the frosting of the brine 
coils, which necessitates the stopping of the machinery to warm them 
up and defrost them. 
2026°— 24 2 
