Wichita eagle., 1889-11-20
CONDITIONS FOR KEEPING FRUIT.
Refrigerators n Failure-StorsSe Rooms
More Satisfactory.

More satisfactory.
In what condition can fruit be placed to
best preserve its good qualities and retard Its
decayf There seems TO be two distinct activs
processes in the growth aud development Of
fruit. The first is the growth-the collecting
and building up of a compound Of compare
lively solid structure which is unpalata bic
and indigestible as an article of food The
second is the ripening process; kind Of or
ganic fernent; breaking down. softening
dissolving, rendering palatable, easily digest
ed and valuable as food In this change the
volatile oils are generated, giving flavor and
character to fruit The time required in
building up fruit preparatory to ripening has
not been delegated TO man TO control TO any
great extent, whether variety is to ripeu in
May, July or September. Yet if man cannot
control the time OF completed growth he can,
during this period, by good care and cultiva-
ton, increase greatly its size and value.
In the second stage Of development ripen-
ing can be hastened Or retarded, and when
fully ripe decay can be delayed In the Sec
ond stage fruit shousl not be left open and
exposed to atmospheric changes of Temporal
ture or moisture. Flavor is lost by evapora-
ton. If the purpose is 10 hasten ripening the
fruit should be incloSed III u tight box or bar
rel, or wrapped III flannel, 10 prevent evapora-
ton and LETT in warm room of uniform
temperature.
The greatest advantage to the fruit grower
will result from checking too early maturity,
and from preventing early decay after har-
vesting. His success demands place for
storage with surroundings favorable for pres
ervation. One condition is conceded by all
that the temperature must be lower than
that required for growth. That ~ dogs is
too low, seems to be the conclusion OF those
best qualified to Judge Fruit kept long at
that temperature, although apparently I'm
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
not pay; in fact, that they have occasioned
great loss. 1t seems that the conditions most
favorable for the preservation OF fruit with
out loss IN quality would be secured by
storeroom having the temperature SO low ~
to check mot wholly Destroy the forces AT
work In fruit, whether those forces be chem
zeal or oTganlc-so low that spores would not
be active the air 50 damp that moist IRE
would not escape, wniie the temperature and
moisture should remain uniform Apples.
as well as potatoes, buried in the ground and
so covered a. 70 he protected from heat and
frost, come out IN the spring as fresh ana
bright rs when buried IN the fall
Grapes, picked aud wilted, then buried in
stone jars three feet below the sl.rf4ce
Will come out with stems green and fruit
plump and bright. In these two cases th
temperature remains more uniform thu
could result with atmospheric exposure Cei
lars having springs III them or streams pa
ing through them are noted for keeping az
pies and vegetables fresh, even until late a.
next season The water acts Is a regulate
Of both temperature and moisture Thes
methods Of storage approach the condition
specified above, and the nearer the approaci
the better the result
If these conditions are favorable for tia
preservation Of fruit in ali its stages of ripe
ness, the question arises, How may they bf
the best and most economically securedl Tee
creameries and mix roonls now IN Use In tbs
western states present the most satisfactory
solution OF the problem. a. In them the above
conditions are economically realized in theiI
most perfect form These rooms are inclosed
on the top, bottom and sides with four dead
air spaces, with double doors for entrance
and they are made ss nearly air-tight a. pos
able.
Fresh air Is supplied at the bottom through
q suoterranean passage about twelve rods
long and eight 70 ten feet below the surface
Ct the earth TEis Iasssge Is z fee. wide and
foot high, formed Of STONE WORK through
* constant current Of air IL passing into
tas room The temperature IF tzs air Is con
troled and regulated by that Of tns earth a.
the depth Of t6e JAssaxe Moisture Is cep.s
tied If the temperature ia ipcress-d 50 sS u
give nearly a uniform amount Ia tie room
Professor Arnold - authority for saving
that, willie .se extremes u beat and cold IN
tho$e states vary from 10 degs. above 20 81
aeEx- belcw, these rooms vii not vary ia
Temperature over derz during the year
uniformly remaining near 80 cecz Tr.slr
Is pure. and toe room IL yerfect a. mix
RON Ventilation "a perfect, with uniform
Temperature AID moisture
SGca a building Deed not Be expansive. Il
can be ogili os coarse lumber, tie ar s,,ane.
shsesei VIE Building paper. While TIE s.oss
passage caE u put down fo- from g. 20 &
par I'd depending upon the hardness o. tie
sd and TIE proximity q s.ocs We Hsve ID
ksoHiessge thz, any such appliance has t>en
Used Tor <eeP.ag frsits and vegetables. but is
se<asns 70 pressr.. JsSs tie conditions a~os%~ary
for retaining srsry ~2lsabss quality Ia fraits
and Vegetables art fSr osRexsrg decay
Frali Trscs Journal