Imperial Valley press., 1923-05-04
TESTS NOW BEING
CONDUCTED MAY
CHANGE METHODS
PRECEDING Fruit in
Water Baths Before
Shipment
FRUIT STAYS FRESH
Bigger Markets, Better
Prices If Experiment
Succeeds
FRUIT STAYS FRESH

Tests now being conducted at the
plant of the Imperial Ice and Devel-
opment Company are expected to
prove that cantaloupes can success
fully be preceded by means of the
so-called water method according
to F. w. Waite, horticulture COM
missioner, who is assisting in max
ing tho tests.
Cantaloupe men have contended
that it is impossible to pre-cool
cantaloupes by submerging them in
water, claiming that the porous ma
ture of the cantaloupes would alb
sorb the water and render the
melons worthless. In order to prove
that this contention is untrue, six
crates of Mexican cantalOupes were
recently brought to this city, and
yesterday the first of the tests
were made.
Several melons were submerged in
ordinary household bluing, and an
other batch in methylene bluing,
considered the most penetrating o.
any bluing obtainable. After re-
| maining in the bluing the great part
of an hour, the cantaloupes were re
moved, the outside being completely
covered with the bluing.
Inpervious to Biuing
When the cantaloupes were cut
open, however, it was found that
the bluing had not penetrated the
slightest particle beyond the outer
rind. This was proved by cutting
off sections OF the cantaloupes and
by pairing the rind. Had the canta.
loupes been inclined to absorb
liquids as was contended, the bluing,
particularly the methylene variety,
would have penetrated into the
melon and discoiored it.
The advantages Of preceding
have long been contended by Mr..
Waite, who is firm believer in the
efficacy of the water method. He
states that melons preceded in this
way, can be shipped TO eastern
markets and will arrive there in ex-
cellent condition, approaching that
| when they are picked from the
vines here.
Making Tests Now
Following the bluing test, three
| crates of melons were subjected to
immersion in water one remaining
submerged 80 minutes, one so min
utes and one so minutes. The tenn
perature of the water was. approx
imate,y 40 degrees. These mel0ns
were then placed in refrigerators, at
, the same temperature as exists in
refrigerator ears, where they will be
| allowed to remain for II period of
10 days, approximately the time it
! takes shipments to reach the Allan
| tie coast. After 10 days they will
be removed and inspected as to the
condition.
The rapidity with which canta-
| loupes can be preceded by the
water method as compared with the
cold air method, makes the former
more desirable, according to Mr..
J Waite. The cold air method, which
consists in shooting cold blasts over
the cantaloupes, requires from one
| to two days whereas the water
method can be accomplished in one
hour. A varying length of time will
be required for pony, standard and
| jumbo varieties.
Will Increase Profits
If the tests now being made work
out successfully, Mr.. Waite believes
it viii result in an even greater crop
of cantaloupes next year. When the
people in the East know they can
receive cantaloupes in first class
condition, the consumption is bound
TO increase, he claims. Immature,
soggy or over-ripe eantaloupes tend
to decrease the demand for eanta-
loupes, and it is for the purpose of
getting the fruit to the market in
the best possible condition that the
present tests are being made. Every
cantaloupe grower and shipper In
the valley ia watching the expert
ments with great deal of interest,
realizing that the success OF the
] tests means wonderfully progress
| sive stem in the eantalOnpe indus