TRANSPORTATION OF CITRUS FRUIT FROM PORTO RICO 
15 
was practically impossible with the equipment at hand to obtain 
fruit temperatures in all parts of the hold, but they were taken in 
all the layers. These measurements show that the fruit in the 
bottom layer was reduced to 45° F., a much lower temperature than 
in any of the other loads. The middle and top layers were reduced 
to 58° F. The average obtained for all the fruit temperatures at 
the end of the trip was 54° F. Inspection of the fruit on the pier 
at New York was made as usual. The results are shown in Table 3. 
Table 3. — Decay in oranges and grapefruit shipped under refrigeration on the 
third trip from Porto Fico to New York 
Number of- 
Decay (per cent) 
Lot 
Boxes 
Fruits 
Decayed 
fruits 
Actual 
Average 
Cultivated oranges: 
No. 1 -- 
7 
2 
4 
4 
1,328 
350 
742 
676 

3 
16 
5 

.8 
2.2 
.7 
No. 2 
No. 3 
No. 4 
Total 
17 
3,096 
24 
0.7 
Uncultivated oranges: 
No. 5 
24 
4,338 
36 
.8 
.8 
Cultivated grapefruit: 
No. 6 
11 
3 
3 
3 
4 
760 
206 
224 
234 
254 
2 


6 
2 
.2 


2.7 
.8 
No. 8 1 
No. 9... 
No. 10 
Total 
24 
1,678 
10 
.5 
It is evident from Table 3 that the amount of decay in the fruit 
was no greater on this third trip than on the other two trips. In 
the cultivated oranges the rot ranged from none to 2.2 per cent. In 
the uncultivated oranges the decay was only 0.8 per cent of those 
inspected. The average percentage of decay was 0.7 in the cul- 
tivated oranges. In the grapefruit the decay ranged from none 
to 2.7 per cent and averaged 0.5 per cent. No inspections were 
made on fruit shipped under ventilation. 
THE FOURTH TRIP 
The fourth and last trip of this series was made in the latter part 
of November. On this trip oranges and grapefruit were loaded 
from various points on the island, and as the cargo of fruit was not 
heavy most of it was loaded in No. 2 between-decks and the orlop or 
No. 1 lower between-decks. Temperatures were taken only in the 
orlop deck, because a fairly complete study had been made of the 
behavior of No. 2 between-decks under refrigeration in the earlier 
trips. The average temperature of the fruit when it was taken on 
the ship was about 80° F., practically the same as the average load- 
ing temperature of the fruit in the other three trips. In the orlop 
deck, owing to difficulty with the air-circulating system, the fruit 
cooled very slowly, and its average temperature was lowered from 
76° F. when the first reading was taken, or from 80° if the tempera- 
ture of the fruit at loading is taken into consideration, to 63° at the 
end of the voyage. For the time the temperatures were taken the 
