The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1923-03-01

preciable degree, and many claims
have been made regarding the value
of outside air in preserving the quail
ity and appearance of fruit in storage.
In those instances in which care
fully checked experimental tests have
been made, however, it has been i'm
possible to distinguish any difference
at the time of removing the fruit
from storage, between fruit held un-
der ventilation and fruit held under
similar temperatures but not ventilat-
ed. There was no difference in rate
of ripening, in appearance of the
fruit or in quality.
Chemical analyses show no appre-
ciable difference in amount of sugar
or amount of acid in ventilated as
compared with nonventilated fruit
and it has been impossible to disting-
uish any difference in the aroma of
such fruits following removal from
storage. This applies to ventilation
with outside air and not to a good
circulation of air within the storage
rooms. It is important that the air
within the storage rooms be kept we'll
circulated and stirred in order that
there be no cold or warm pocket in
the room and in order that the fruit
will be cooled quickly and evenly. 1t
is of Importance that fruit be stacked
in such a way as to allow free cir
culation of air thru the stacks in or
der to secure this result. Such value
as air movement may have in the con-
troll of storage scald may be secured
equally efficiently from air movement
within the room as from air move
ment from outside sources.
1t is undoubtedly true that linz
tied air renewal will be advantageous
in keeping the rooms sweet and fresh
but the amount of air that is neces-
sary for this purpose is very slight,
because of the fact that the respira-
ton of the fruit at the temperatures
which should be maintained in cold
storage rooms is SO very slight as to
be almost negligible.
In the light of such experimental
work as has been done, it is extreme
~ doubtful if ventilation systems in
cold storage plants for fruit storage
are to be recommended. It is inn
portant that storage costs be kept as
low as possible and until real adj
vantage in ventilation has been def
nitely established the wisdom of such
increased expense is to be questioned.
The secret of success in cold stor-
age Of apples and pears may be sum-
married. as follows: The fruit must
be picked when in the right condition,
particularly when not too green. The
green side should be showing a de-
cided tinge of yellow when the fruit
is removed from the tree; then it
should be moved as quickly as possible
to storage and held at temperatures
of 80 to 80 degrees, with sufficient
moisture in the air to prevent shriv-
cling, and with sufficient circulation
in the rooms to give uniform cool
ing turnout the whole body of the
stored fruit. These conditions are
only partially within the control of
the cold storage manager, but if fol-
lowed, they will result in as high
quality of fruit as it is possible to
secure commensurate with the time
the fruit is held in storage.
The quality, aroma and appearance
of fruit upon removal from storage
will depend very largely with the
length of time in storage, if the above
provisions are followed Long stor-
age terms for fruit always result in
poorer flavor and less aroma, but by
keeping the temperature low and ev-
en-, and by maintaining sufficient hui
Nudity to prevent whiting, the storage
man can make the closest approach
to fresh fruit quality
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