TRANSPORTATION OF CITRUS FRUIT FROM PORTO RICO 19 
DISCUSSION OF RESULTS 
The results of the experiments recorded in the foregoing pages 
show that with the type of refrigerating equipment described it is 
possible to cool down a cargo from 15 to 27 degrees by the time the 
fruit reaches New York. The fruit in some of the holds cooled clown 
to a lower temperature than in others, probably because of the differ- 
ence in arrangement and construction of the ducts through which 
the air is carried from the fan chamber to the holds. This cooling 
of the fruit was accomplished while the outside air and water tem- 
perature was about 80° F. It is probable that by increasing the size 
of the air ducts and eliminating short bends more cold air could 
be forced through the holds and the fruit cooled down more rapidly 
or to a lower temperature. There was, however, very little rot in 
the cultivated fruit carried from San Juan to New York under 
refrigeration when inspected on the pier at the end of the trip. 
The decay in practically all of the shipments inspected was less than 
3 per cent, which, although constituting appreciable injury, does 
not necessitate repacking. 
Some evidence was obtained in the experimental work on the effect 
of a longer carr}^ than that from San Juan to New York. In one 
case grapefruit and oranges were carried under refrigeration around 
the island and then shipped to New York. In another, oranges 
were shipped to Washington after arrival in New York and then 
inspected a week later. Both shipments were in good condition. 
These are, of course, the results of only two experiments, but they 
indicate that some cultivated fruit at least might be forwarded from 
New York to other markets without entailing undue deterioration 
from decay. 
Probably the most important point brought out in the experimental 
work was the result of the dunnage tests, in which it was shown that 
the interior of the load was cooled much more rapidly if it was stowed 
with dunnage so that the cold air could circulate on at least two sides 
of each box. In loading warm fruit in refrigerated ships where it is 
intended to cool it down, there is no question that methods should 
be followed similar to those which have been found to give the best 
results in cold-storage houses and precooling plants on land under 
similar conditions. Special attention must, of course, be given to 
certain features on ships, such as tying in the load so that it will not 
shift and economizing on space. It is possible that some other 
method of arranging the refrigeration coils and air ducts may be 
more economical of space than that emplo3 T ed on this ship, and some 
evidence has been obtained on this point, but inasmuch as it has not 
been tested experimentally it will not be considered here. 
From the results of these four experimental trips there seems to be 
no question that good citrus fruit can be carried from San Juan 
to New York under the refrigerated conditions provided by this ship 
and be in good condition on arrival at New York; but, to accomplish 
this, the fruit should be handled carefully at the packing house, in 
loading and stowing on the ship, and should be placed under re- 
frigeration as soon as possible after it is packed. 
