HAXDLIXG LETTUCE AXD CELERY. 
15 
Table VII and figure 11 show the amount of decay found in the 
experimental lots of lettuce shipped during the season of 1914-15. 
Table VII. — Average percentages of decay in eighteen experimental lots of carefully cut 
and commercially cut lettuce shipped to New York City during the season of 1914-15. 
Treatment. 
At withdrawal. 
Carefully 
cut. 
Commer- 
cially cut. 
Three days after 
withdrawal . 
Carefully Commer- 
cut. ciallvcur. 
Nonprecooled: 
Heads showing slight drop-rot per cent 
Heads showing bad drop-rot do. . 
Total drop-rot do. . 
Heads showing bacterial rot do. . 
Precooled: 
Heads showing slight drop-rot do. . 
Heads showing bad drop-rot do. . 
Total drop-rot do. . 
; showing bacterial rot do. . 
4.9 
.4 
15.6 
2.8 
17 
5.9 
27.4 
14.8 
5.3 
18.4 
22.9 | 
42.2 
•9 
3.6 
2.9 
5.3 
2.9 
1 
10.3 
2 
7.3 
2.6 
18.7 
7.9 
3.9 
12.3 
9.9 
26.6 
1.4 
3.5 
1.9 
Figure 11 shows graphically the amount of decay in the lettuce 
upon its arrival on the market and again three days later. In both 
PRECOOLED 
PER CENT DECAY 
UPON ARRIVAL 
NON PRECOOLED 
PER CENT DECAY 
■ 3.9 CAREFUL 5.311 
flTTffll2.3 COMMERCIAL 13.4111111111 
THREE DAYS LATER 
■B99 CAREFUL Jl.tmSMBBB 
iiiiiiiiii!i!ipfi6r.nMMFBriAi4o?iiiiiiiinrtnnnT? 
Fig. 11.— Diagram illustrating the percentages of drop decay upon arrival at the market and three 
days later in precooled and in nonprecooled commercially cut and carefully cut lettuce shipped from 
Palmetto, Fla., season of 1914-15. 
precooled and nonprecooled lots the amount of decay in the care- 
fully cut lettuce on arrival is less than one-third that in the com- 
mercially cut lots. Three days later the carefully cut precooled lettuce 
showed less than one-half as much decay as that commercially cut- 
It is noticeable in Table VII that considerably more bacterial rot 
occurred in the commercially handled than in the carefully cut 
lettuce. From what is known of the nature of this disease it is not 
likely that this form of decay can be spread as readily by bad harvest- 
ing methods as the drop or that it will spread from head to head during 
transit or holding periods, as does the organism that causes drop. 
The smaller amount of bacterial rot shown in Table VII is probably 
due primarily to greater care in grading out diseased heads at the 
