Morning journal and courier., 1889-11-01
FeR KERPINa FRUIT.
MefriGerators nFailurc-SSoraGeRoo o oms
Moro Satisfactory.


More Satisfactory.
From the Fruit Trade Journal.l
In what condition can fruit be placed to
best preserve its good qualities and retard Its
decay, There seems to be two distinct act-
i've processes in the growth and development
Of fruit The FIRST is the growth-ths collect
ion and building MP of compound Of COM
parativsly solid structure which Is unpalata-
BILE and indigestible as an article of food. The
second is the ripsning process; a kind of Or
ganic Torment; a breaking down, softening,
dissolving, rendering palatabls, easily digest
cd and valuable as food. In this change the
volatile oils are generated, giving flavor and
charaster to fruit. The time required in
building up fruit preparatory to ripsning has
not been delegated to man to cousrol to any
great extent, whether variety is to ripen in
Nay, July or SeAptenbsr. Yet If man can
not control the time Of completed growth
he can, during this period, by good care and
cultivation, increase greatly its Aizs and
value.
In the second stage Of development ripen-
ing can be hastensd or retarded, and when
old stage fruit should net be left open and
exposed TO atmospheric changes of tempera-
turs or moisture. Flavor il lost by evapera-
tien. If the purpose is to hasten ripening,
the fruit should be enclosed in tight box OF
barrel, or wrapped in flannel, to prevent
evaporation and left in a warm room Of uni
form temperature.
The greatest advantage to the fruit grower
will result from checking toe early maturity,
and FROM preventing early decay after har-
vesting. His SUCCESS demands . place for
storage with surroundings favorable for pres
ervation. One condition IL conceded by all
that the temperature must be lower than
that required for growth. That 80 degs. is
too low, seems to be the conolusioa of those
best qualified to Judge. Fruit kept long at
that temperature, although apparently un-
changed, when removed soon sink to decay,
not apparently from over ripeness, but from
the permanent suspension Of all active forces.
The process of decay, not that of ripening,
takes possession.
California shippers of oranges have come
to the conclusion that refrigerator cars do
net pay; in fact that they have occasioned
great loss. It seems that the conditions most
favorable for the preservation of fruit With
cut loss in quality, would be secured by q
atorsroom having the temperature 10 low a.
to check (not wholly Destroy the forces at
work in fruit, whether those forces be chem
zeal or organie-so low that spores would not
be active; tho air SO damp that moisture
would not escape, while the temperature and
moisture should remain uniform. Apples a.
we'll as potatoes, buried in the ground and so
covered a. to be protected from heat and
frost, come ent In the spring as fresh and
bright as when buried In the fall.
Grapes, picked and wiltsd, then buried In
stone jars three feet below the surface. will
come out with stems green and fruit plump
and bright. In these two cases the tempera-
| turs remains more uniform than could result
| with atmospheric exposure. Cellars having
springs In them or streams passing through
| them are noted for keeping apples and vegs-
| tables fresh, even until late the next season.
| The water acts as regulator of both temper.
ature and moisture These methods of stor-
age approach the conditions specified above
and the nearer the approach the better the
| result.
If these conditions are favorable for tn,
preservation of fruit mall it's stag of ripe
ness the question arises, How ~ I they b.