22 
Journal of Agricultural Research 
Vol. XXVII, No. i 
of saturation with slow natural air movement. Humidity was suffi¬ 
ciently high so that traces of mold growth were present on the ends of 
boxes and inside the barrels. Under these conditions there was no 
shriveling discernible in any fruit, even after a long storage season in 
open boxes. Losses in weight are summarized in Table III. 
Table III .—Effect of type of storage package upon fruit shrinkage 
Winesap. 
Do. 
Do. 
Do. 
Rome Beauty. 
Do. 
Do. 
Do. 
Do. 
Ben Davis. 
Do. 
Do. 
Do. 
Do... 
Do. 
Delicious. 
Do. 
Do. 
Do. 
Do.. 
Do. 
Rhode Island Greening. 
Do. 
Do. 
Months . 
7 
7 
7 
7 
5 
5 
5 
5 
5 
61 
6* 
6 * 
61 
61 
61 
61 
61 
61 
61 
61 
61 
6 
6 
6 
Barrels, closed. 
Barrel, open. 
Wrapped box. 
Open box, fruits paraffin coated. 
Barrel, closed. 
Barrel, open.. 
Wrapped box. 
Wrapped box, oil paper. 
Unwrapped box, fruits paraffin coated.. 
Barrel, closed. 
Barrel, open. 
Wrapped box. 
Wrapped box, oil paper. 
Bushel basket, unwrapped. 
Unwrapped box, fruits paraffin coated.. 
Barrel, closed. 
Barrel, open. 
Wrapped box. 
Wrapped box, oiled paper. 
Bushel basket, unwrapped. 
Unwrapped box, fruits paraffin coated.. 
Barrel, closed. 
Wrapped box. 
Wrapped box, oiled paper. 
Per 
cent. 
O. 6 
2. O 
i- 7 
1.1 
•55 
.8 
•7 
•7 
•3 
•95 
i- i5 
1- 5 
1.4 
2. O 
I. O 
•65 
i* 2 5 
1. 00 
1. 00 
2. 00 
•65 
1. o 
2 - 3 
2. O 
The data recorded in Table III are of primary interest in showing that 
if the storage room is kept sufficiently moist very little loss in weight 
will occur regardless of the type of package used. The storage season 
varied from five months for Rome Beauty to seven months for Wine- 
sap, yet the maximum loss in weight in open packages was only slightly 
over 2 per cent. This includes both moisture from the fruit and gaseous- 
respiratory products. Based upon the results of respiration tests, the 
loss in weight of apples due to respiration during six months at 32 0 F. 
would be from 0.2 to 0.3 per cent of the total weight. Hence all loss 
above 0.3 per cent may be attributed to moisture loss from the fruit. 
Part of this moisture may, however, be that formed by the respiration 
of the fruit. 
Maximum losses in all varieties occurred in the most open containers. 
Closed barrels showed losses of less than 1 per cent, wrapped boxes some¬ 
what more, and unwrapped baskets still higher shrinkage. Fruit coated 
thinly with paraffin showed very slight shrinkage, even in open con¬ 
tainers. 
While the losses in weight here reported were all slight, that will be 
true only when the room as a whole is kept humid. If the air becomes 
dry, heavy shrinkage will result, particularly in fruit held in open con¬ 
tainers. 
