14 
BULLETIN 1290, U. S. DEPARTMENT OF AGRICULTURE 
rot, and this was uncultivated fruit. The average percentage of rot 
in the refrigerated oranges was 1.9 per cent, while in the oranges 
on deck there was 5 per cent of rot in the cultivated fruit and 10.1 
per cent in the uncultivated. In one lot of uncultivated fruit shipped 
under ventilation there was 27.2 per cent of decay. The grapefruit 
carried well under refrigeration and under ventilation, there being 
less than 1 per cent of rot except in one lot of uncultivated fruit. 
To determine the effect of a longer time in transit than that now 
prevailing on the condition of the fruit on arrival at New York, a 
few boxes of fruit were loaded on the vessel on arrival in San Juan 
from New York. This fruit was carried around the island, back to 
San Juan, and thence to New York ; in all it was 16 days under re- 
frigeration. The results of this inspection are shown in Table 2. 
Table 2. — Decay in grapefruit and oranges shipped from San Juan, P. 
around the island, back to San Juan, and thence to New York 
[En route 16 days; inspection was made on the pier on arrival in New York] 
R. 
Number of— 
Decay 
Lot No. 
Boxes 
Fruits 
198 
150 
240 
240 
Decayed 
fruits 
(per 
cent) 
Grapefruit: 
No. 1 
3 
2 
3 
3 

3 
7 
3 

No. 2 
2.0 
No. 3 
2.9 
No. 4 . 
1.3 
Total 
11 
828 
13 
" 1.5 
Oranges: 
No. 5.. 
3 
611 
12 
1.9 
From the results given in Table 2 it is apparent that there was 
little decay in either grapefruit or oranges during the 16 days they 
were on the ship. In one lot of oranges three boxes showed 1.9 per 
cent of decay, while that in the grapefruit ranged from nothing in 
lot 1 to 2.9 per cent in lot 3, with an average of 1.5 per cent. This 
experiment indicates that cultivated Porto Rican grapefruit could 
be shipped considerably farther than from San Juan to New York 
without undue deterioration. 
THE THIRD TRIP 
On the third trip temperatures of fruit were taken in No. 3 
between-decks and No. 2 hold, two holds of very dissimilar shape. 
No. 3 between-decks was about 100 feet long from bulkhead to bulk- 
head in its greatest length, about 8 feet in depth, and about 52 feet 
at its greatest width. No. 2 hold was more nearly square in cross 
section, being approximately 50 feet at its greatest width and about 
22 feet deep. The average temperature of the fruit on the decks 
was 80.3° F. at the time the first readings were made. 
In No. 3 between-decks the average fruit temperature after the 
hatches were closed was 68° F., while the average from the last read- 
ing was 55°, a reduction of 13 degrees in six days, or a little over 2 
degrees per day. In the No. 2 hold the fruit was loaded 15 layers 
high, which was more than twice the height in the other holds. It 
