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Fruits

cold-storage, fruit and condition

FRUITS, Cold-Storage of, the preservation of fruits, by keeping them in a refrigerator or ice-box of such a temperature as will neither freeze them nor permit the process of ripening to advance. The problem of cold-storage has at length been solved by experiments successfully made by the government expert, W. H. Ragan of the Departn1ent of Agriculture, at Washing ton. It had been generally supposed that cold storage fruit quickly rotted, on, exposure to the ordinary atmosphere of the dwelfing-house in summer or winter. It has, however, been dis covered that when fruit is put up in a proper condition and kept subject to a proper tempera ture, it remains uninjured by storage for some time. Thirty-two degrees is considered suitable temperature for the cold-storage of fruit.

Peaches of good color, yet still hard, if fresh from the tree, have been kept in cold-storage for four weeks and found at the conclusion of that period in fairly marketable condition. They have maintained this condition for at least four days. It is only when they are in bad condition, imperfect and poorly colored, that they spoil on exposure, after resting in cold storage.

In order to obtain good results the tempera ture of a cold-storage warehouse should be kept uniform throughout. Freshly plucked fruit is alone suitable for storage, for a delay of a few days, even of a few hours, will result in serious loss. While pears must be gathered as soon as they reach their full size on the tree, apples may best be stored when well matured and highly colored, though still hard. The storing should be made in small packages, cer tainly of not over 50 pounds is especially the case with regard to quickly fermenting fruits, such as pears and peaches. The careful ventilation of the cases, barrels or boxes, which enclose the fruit, is absolutely indispensable. Nothing is more likely to prolong the preserva tion of fruit in cold-storage than wrapping them individually. Double-wrappings are even better than single. The inner paper should be porous, like blank newspaper tissue, the outer may be paraffin paper.