SHIPMENT OF RED RASPBERRIES. o7 
precooled berries showed no decay at the first withdrawal, 0.2 per 
cent of decay at the second, and 4.8 per cent of decay at the end of 
the 8-day period. The after-withdrawal inspections, after the fruit 
had been held on the market for one day, are even more striking 
and instructive. The first market-holding inspection of the pre- 
cooled fruit showed it to be apparently sound, while at the second in- 
spection there had developed 12.6 per cent of decay and at the third 
inspection there was found 18.6 per cent of decay. While there was 
little difference between the precooled and nonprecooled fruit at the 
withdrawal inspections, there was quite a marked difference in favor 
of the precooled berries in the market-holding inspections. The non- 
PRECOOLED NON PRECOOLED 
FER CENT DECAY FER CENT DECAY 
10 ° ° 10 5 20 - 40 45 50 
FOUR DAYS IN CAR! | | 
om 4.2 ON WITHDRAWAL 7.4 RD 
ONE DAY LATER 13.8 
SIX Days IN CAR 
BBB 4.80 ON WITHDRAWAL 1.9. pancmnny 
Lin 137 one DAY LATER «25.5 [I ALAR 
EIGHT DAYS IN CAR 
BEE <2 roca | ESTA 
HUAN] 20. t 
Fic, 23.—Diagram illustrating the percentage of decay in precooled and nonprecooled 
commercially handled red raspberries shipped from Puyallup, Wash., to Grand Forks, 
N. Dak., season of 1912. 
precooled fruit apparently was somewhat riper, having ripened or 
matured more rapidly under the higher temperatures in the cars 
not precooled, and it therefore commenced to break down sooner than 
the precooled fruit. 
The effect of precooling on commercially handled fruit is equally 
consistent with the results of the season of 1911, as shown in Table 
7 and Figure 23. It is unnecessary to discuss these data in detail. 
TABLE 7.—Decay in commercially handled red raspberries shipped to Grané 
Forks, N. Dak., under ordinary icing, with and without precooling, in 1912. 
Decay on withdrawal. Decay 1 day after with- 
drawal. 
Time in iced car. N N 
Nonpre- Nonpre- 
Precooled.| “cooled. | Precooled-| “cooled. 
Per cent. Per cent. Per cent. Per cent. 
ECORI: © arte OSE ue ts REE ste i 4,2 .4 8.3 13. & 
CC Sis eee ie eee ee ee ae ou 4,8 11.9 BS Y/ Dae 
STAVES oe. SO aarti NS BGT ei ies ey Seg es ee ge 11.4 22.7 7A ak 36. 4 
i 
While again emphasizing the beneficial effects of precooling, these 
results emphasize even more strongly the importance of careful 
handling. The difference in decay between the precooled and non- 
precooled berries indicates clearly the effect of temperature on the 
acceleration or retardation of the ripening processes and the growth 
of mold fungi. The more promptly the fruit is cooled and the 
lower the temperature (without actual freezing) at which the fruit 
