Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1890-01-03
CONDITIONS FOR KEEPING FRUIT.
Refrigerators Fai1ure-Storage Rooms
Mora Satisfactnly.

Refrigerators a Failure-Storage Rooms
More Satisfactory.
In what condition can fruit be placed to-
best preserve its good qualities and retard its
decay? There seems to be two distinct active
processes in the growth and development of
fruit. The first is the growth-the collecting
and building up of a compound of compare
lively solid structure which is unpalatable
and indigestible as an article of food. The
second is the ripening process; a kind of Or
ganic ferment; 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 ripen 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 FASTENED or retarded, and when
fully ripe decay can be delayed. In the Sec
ond stage fruit should not be left open and
exposed to atmospheric changes of tempera-
ture or moisture. Flavor is lost by evapora-
ton If the purpose is to hasten ripening the
fruit should be inclosed in a tight box or bar
rel, or wrapped in flannel, to prevent evapora-.
ton and left 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 80 degs. 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 a
storeroom having the temperature so low as
to check mot wholly Destroy the forces at
work in fruit, whether those forces be chem
ical or organic-so low that spores would not
be active; the air so damp that moisture
would not escape, while the temperature and
moisture should remain uniform. Apples,
as well as potatoes, buried in the ground and
SO covered as to be protected from heat and
frost, come out in the spring as fresh and
bright as when buried in the fall.
Grapes, picked and wilted. 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
temperature remains more uniform than
could result with atmospheric exposure. Gel
lars having springs in them or streams pass
ing through them are noted for keeping ap-
pies and vegetables fresh, even until late the
next season. The water acts as a regulator
of both temperature and moisture These
methods of storage approach the conditions
specified above, and the nearer the approach
the better the result.
If these conditions are favorable for the
preservation of fruit in all its stages of ripe
ness, the question arises, How may they be
the best and most economically secured? The
creameries and milk rooms now in use in the
western states present the most satisfactory
solution of the problem, as in them the above
conditions are economically realized in their
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 as nearly air-tight as pos
sible.
Fresh air is supplied at the bottom through
q subterranean passage about twelve rods
long and eight to ten feet below the surface
of the earth. This passage is 2 feet wide and
foot high, formed of stone work. Through
it constant current of air is passing into
the room. The temperature of this air is con-
trolled and regulated by that of the earth at
the depth of the passage. Moisture is depos-
tied if the temperature is increased, SO as to
give nearly uniform amount in the room.
Professor Arnold is authority for saying
that, while the extremes of heat and cold in
those states vary from ITO degs above to 40
degs. below, these rooms will not vary in
temperature over degs during the year,
uniformly remaining near 50 degs The air
is pure, and the room is perfect as a milk
room. Ventilation Is perfect, with uniform
temperature and moisture.
Such a. building need not be expensive. It
can be built of coarse lumber, the air snaces
sheeted with building paper, while the stone
passage can be put down for from SIS to SIS
per rod, depending upon the hardness of the
soil and the proximity of stone We have no
knowledge that any such appliance has been
used for keeping fruits and Vegetables, but it
seems to present Just the conditions necessary
for retaining every valuable quality in fruits
and vegetables, and for checking decay
Fruit Trade Journal