16 
BULLETIN 1290, U. S. DEPARTMENT OF' AGRICULTURE 
average cooling of the fruit was 13 degrees in six clays, or 2.2 
degrees per day. This reduction in temperature was not so great 
as in the case of No. 2 between-decks on previous trips and was 
probably because the air ducts to the orlop deck were none too large 
and in some cases offered considerable resistance to the passage of 
the cold air. 
The fruit inspections on this trip showed slightly more decay 
in the oranges than was found in the inspections on the three earlier 
trips. The results of inspection are shown in Table 4, 
Table 4. — Percentage of decay in refrigerated fruit on the fourth trip on 
arrival in New York 
Kind of fruit 
Number 
of 
boxes 
Number 
of 
fruits 
Fruits decayed 
Number 
Per cent 
5 
5 
342 
551 

15 

2.7 
In addition to the inspections made at the dock from the general 
cargo of fruit, four boxes of oranges from the same lot were brought 
to New York, two under refrigeration and two under ventilation, 
then expressed to Washington and held there at a temperature of 
about 65° F. for a week from the time the ship was unloaded in New 
York. This interval was to approximate the time the oranges might 
be held at market temperatures before they were consumed. The re- 
sults of this experiment are shown in Table 5. 
Table 5. — Comparison of percentage of decay in oranges of the same lot shipped 
partly under refrigeration and partly under ventilation and held one week 
after unloading 
Shipped under — 
Number 
of 
fruits 
Fruits decayed 
Number 
Per cent 
288 
294 
4 
24 
1.4 
8.2 
From the data in Table 4 it is evident that there was a slightly 
higher percentage of decayed oranges in this shipment than on the 
other three trips. All the grapefruit was in good condition. Table 5 
indicates that this fruit shipped under refrigeration will remain in 
fairly good condition for a week after reaching New York. The 
difference in the amount of rot under refrigeration and ventilation 
is rather marked. This experiment alone is hardly sufficient evi- 
dence upon which to base definite conclusions, but taken in conjunc- 
tion with other inspections made at the dock in New York it empha- 
sizes the value of refrigeration for this fruit. 
DUNNAGE TESTS 
In the cooling down of a cargo of fruit from about 80° F. to a 
good carrying temperature it is obvious that the temperature of the 
I ri i it must be considerably lowered. Heat always flows from a 
warmer to a cooler medium, and the greater the difference in tern- 
