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M:cRocopy rismution tist chart
(ANSI and ISO TEST CHART No. 2)
ti&
1 36
1^
2.2
us ^
1.8
^ ^IPPLIED IM/1GE
1653 East Ur SlreM
Rochester, Me» rork U609 ijsi
(716) «82 - 0300 - Phone
(716) 288 - 5989 - Fa,
ii^ Iff
BULLETIN 123
n 4. . . JULY. 1902.
Ontano Agraultural College and Experimental Farm.
COLD STORAGE OF PEARS AND APPLES.
Bv .1. B. R.TKOM«. B.A.. A,„ H. L. Hrrr. B.S.A.. Oc.lph
theDVarLttTAVs?c"'o„\i:t^^^^^ ""^VT^ ""'' -ducted by
a beginning, it wan Su7ht wis^to 'c'fnHL th.""' '" •'''^''' '''"^^^f*^^- ^^
W. Peart, of BuHin,tora„T?h e 4X'^ ZTtl^ '^ ^^- \
Trenton. The fruit wa.s oa-ked in 1\1J\ i ,. '^einpsey. of
from thi.s Department and th.-n^ln i ^"'m ^^'^o'-'i"*,' to directions
Toronto and ^n sTSatharines O K^^^-lst H^''^ '^'"'■'^'' warehousen in
The pears arrived at the PrJ.l/ chiss specnnen.s were packed,
the apples abourNov 18th Owin l^' ^«'-'^'rj»«« "^'out Oct. Ist. and
warehouse, the secUon of pears tZwl^ K '"" ,^ "'"^''^'^t the Toronto
ture was shipped out befo^^ebeht' «""»'.)' Ko the'" '°^ *«'"?;-
we have only one ten.perature to .x^port lip"'; ' *^' ^'^"'' '''*^'-*^'"'-«'
The Expkui.ment with Pears.
, The plan in detail was as follows ■ The fruit wfl« r^„.b i • .
similar sections, one section to be hM „f t , '^"'t was packed m two
other at a temperature of S8'' F.! !• *^''"P«''l "«•« of -'»". and the
sections i.lenS in sMe of narW^n? Tf '"" ""^^ '^'^'^"^''^ "'*" t«'o «tit'-
other medium-std pS ireadfof tl^';: ""TT^ '"i:^" ^'''''- '^^
boxes of pears, packed as follows "'' •'*"^««^^'"»« t^.re were five
A. With pears only, no packing or wrapping.
pcars^Thf bo^ ""' ^' ^^^' ^' ''''''''' ^-'^ '^^ '-"on, and top of
and 5cS=:;5tii^Siet:;rt . K^r^ ^-^^^ - '^^-
D. Sa.ne as C. with oil-paper instead of tissue paper
making ^,:rbo:,S..;j;jh't.'"'^^^^"*pp'"-" ^^^-^ ^^«'--> »- -^^-it.
[1]
I '^
I '■ !
11
Hi !
The pears at St. CatharincH. the Mcction we are able to report upon,
were held at 38*'. Mr. Joh, WutHoii, the tiiaua^'er o» the St. (.'utharines
colli Htorai^ warehouHe. very kindly rtj,'ree<l to examine the peiii-H ixjca-
Hionally, and to .ship them to thiH Department wlien he jndjjtd they were
ready. The following table preHents the resultH of detailed examination
made at the College, with the dates :
Gr»de & style
uf pnokint;.
Larife ; A . . .
Lanre ; B . . .
Medium ; A..
Medium : B..
Large ; D . .
Medium ; D..
Medium ; C.
Larae ; C. . .
Medium ; K..
Large ; K
Date
exainiiuHl.
Nov. 2;».,
" 23.
Deo. 7...
• Irf...
• 30...
Jan. 8...
• 8...
• 8...
' 8...
' H...
Per cent.
rijH).
88
6S
63
8!»
100
UN)
1(10
100
lOO
Per cent.
Hound.
greon
11
27.5
12
24
42
41.5
37
32.5
11
(il.5
H9
50
24
57.5
58.5
Kruiwd. Decayfd.
07.6
m
r6.5
51
12
4
15
20. 6
20
14.5
5
lU
3
lit. 5
2tt.6
27
35
4».5
22.5
27
There are three points to lie observed in these re.sults : First,
influence of size of specimens on keeninj^ <|uality ; second, inHtience
of style of packing' on the proportion ol sound fruit; third, marketable
limit.
Making all due allowance for individual variations, we feel war-
ranted in drawing the following conclusions :
1. For long ntorage, the inedium-Htzed penra [five better resultx fhau
tlis Uirgest pearx. This is evidently a matter of maturity ; the larger p»'ars
are on the whole riper than the .smaller ones, if picked at the same time.
It would, therefore, appear profitable with choice varieties to pick the
larger pears, if intended for shipping or storing, two weeks earlier than
the medium-sized ones.
2. The style of picking i>* a most important consideration. As an
instance, let us consider, in the foregoing table of figures, the leports
opposite Large A, and Large D, respectively. Packed bare in the box,
these pears were e.vamined on Nov. 23, and gave 89 per cent, ripe, and
27.5 per cent, sound, that is neither bruised nor decayed. With each
pear wrapped in paper, and excelsior packed carefully between the layer.x,
89 percent, were ripe on December 30, five weeks later than the date of
equal maturity with th^ ordinary .style of ))acking. (jl.5 per cent, of the
D style were sound at this date, as against 27.5 per cent, sound at the
earlier date with the A style of packing. Again the Medium A were
examined on December 7th, and 41.5 per cent, were sound. The Medium
D were examined four weeks later, and 69 per cent, were sound.
The degree of ripene.ss was estimated partly by the feeling of the
fruit, and partly by the color. It is not quite clear why the mere style
(w thout wmppiUK and filling n.atenal such as ^cel^o?? is LrndTtJ^
SKitv for fl.« •" r"'.'"^ r ^rrV "''"'■^ " '""• *»»'« «lHckneas give"
oppcjrtunity for tl.e individuals to be knocked against the sides of the
I^eJtrrtuaT'rurhfJ"- T';; "'•"PPi"« "f '^-•^ r-'-" ' "the .t
preventN mutual rubbing, and the .'xccls or filling bv its resilipnr... ..r
ehtaticity. prevents slackness and keeps th. b.,x^ul? The w ann nj
by isolating the indivi.luals. also prevc^nts the spread of rot thr:;:;Xu.'
ll«„.? 1 . storage postpones, but cannot avert, inaturitv and
decay. Apparently the limit for those Duchess r-ears w.^ Sd at
the storage temperature .,f 38'. at ab<,ut Christmas for thi meS sted
pears, and about two weeks earlier for the large-si.ed pears The flav<^
of the sound we 1 matured fruit, towanl the end of DeJember wa^ excel
nroHrK^ '^^!!rl^.'^' ^T ^^^'^^ e'^Perin.ents that good Sle peZ mlS t
profitably be held in cold storage for the Christm,a market ^ ^
,«.., -^M^^conc'V^'on of the experiment a (,uantity of the fruit was ore-
sm ed in the College kitchen. The.se preserves are reported now (12
^rtolri^T'""*/'^ ^r 'r'^ty-^hich iH^o doubt The, t^
■'t. to the iully-matured condition of the fruit when preserved
Ced\, oi1^fj''"'*t T'". 2^^*'""'^ *'"» ^^^ .u.'dium-sized
pped in oil-paper, packed with exceNior in a case lined with
- rapping paper, making it practically air-tight.
Storage of Snow Api'le.s.
The Snow apples were packed after the following- styles •
witholat wra^pi-ngoTSIliS^f "^ '""' ^°"*'*'"^"" ^^^-^^'"-^ "^ "^ '--'.
B. In the ca.se unwrapped, with excelsior top and bottom ;
torn a'id'^JtteTr lT;r^ '" ''"'"' P'^P^'^' "*^^ ^-'^'^ ^P -» ^-^■
D. Wrapped in oil paper, otherwise same as C ;
b. In a barrel in the ordinary way
Thi.s made four boxes and one barrel in the section ; and the section
was durhcatcd, one being held at 38- and the other at 31-
I J
!!!
¥
Theite uitplcM rKMchcd the cold Htora^i; wan'hoiiHu HUxit Nov. 18th, an«i
were Hhippod to (luelpli aUmt Munch Ut. The followinj; table hIiowh
the renultN of the experiment :
Rtyle of
pAoking.
T«ni|>eriitura
No. of appi
in CM*.
A
a.".'.'. .'.'.'.'.'..
as
3V
38"
31*
38'
3r
;»•
3r
:«^
31'
241
223
1H8
20*2
c
144
155
D
144
145
E
630
685
Por cent.
Percent
Por cum.
iMiiind.
bruited.
decayed.
51
43
li
3. '.5
48.5
19
'!«
:w
25
6:<
34
13
1>1
5
4
88
7
6
80
11
tt
8<I
8
6
43
32
25
:«
55
14
The same general conclusionH b -^ reached here bh with the pear".
1. Ah to Uie Hize of Hpeciinens: Although in this regard no diHtinc-
tion was purposely made, yet it happens, aH may be Heen hy glancing at
the column under " Number of appleH in each Ciwe." that there was a
difference in average size. Opposite each htyle of packing, in every
instance but one, it happens that the h.rger nunjJier of apples in each
case (corresponding to a smaller averajje .size) resulted in a «ma!ler
number of decayed specimens. In one instance, the C style, the propor-
tion of decayed apples was practically the same in both cases. Appar-
ently, the degree of maturity at the time of storage has more influence
on the keeping (|uality than has a few decrees difference in temperature.
2. An to the nty'e of picking : Apparently, there is not much to
choose between the A, B, and E styles. At least, the figures are incon-
clusive. The C and D styles are by far the liest. The averages of the
unwrapped and the wrapped styles respectively are :—
Per cent. Per cent. Per cent,
sound. bruised, decayed.
Unwrapped 40 42 18
Wrapped and filled 80 8 6
''0 wrapping and filling has therefore the two-fold effect of prevent-
ing bruises, and preventing the spread of decay throughout the package.
In the unwrapped fruit, three or four decayed .specimens were frequently
found in a group, showing that decay had spiead from one apple to
adjoining ones. In the other style of packing, the decayed specimens
were isolated by the wrapping, and no rotting in groups occurred.
3. As to the int' 'ence of temperature. The individual re.sults given
in the large table above conflict somewhat, owing partly to the influence of
size of specimens, and partly to accidental influences beyond our control.
♦ iL ♦ . J til.' truit was put into an ..nliimrv vnn\ rc\\„v wh,.i«
HaNOMNV. „K FhIIT AKTKIt RkMuVAL KH,.M CoI.D Sru.n.ih
tNKCj; as tney were The other huski-tfiil was reni' vcl fro,,, the haslet
wie cellar and lelt there m the same way a,s descrilx' I Afte, i..n fl..v«
they were asain examine.!, with the followinfr resnlls ^
Si mild. DiMCiilorcd
-nned gradually mSi;elAi -ui;.. d ,o t 'L'usl.See' or
the warm air shoul.l be kept fro.n contact with the V.i.t v cov i-in '
I
I
' E
Coi.ii STORAfir rnoM tiir FniriTORowrn's Poitrr or Virw.
Tli«' fnri!i{oiii^ iiccotint of our fruit «>xp«)riiiu>ntN nIiown thnt cirtnin
ri'HultH limy Im- ri-ftclnM| l>y cnlil Htoriii^i*. It ri'iiiuinM to bt* coiiHi<Jcri-i|
(1) whetluT <»r not Mich Ntornu)' can !« iiiiulv roiniufrcially protitahlc,
an<t (2) if ho, how ntom^fo fiwiiitioH iiwiy Iks obtnirMMl hy th«' grower.
(.'()NHii>KitKi» (^oMMKitfiAl.LV. In coiiNi«l<>rinx th«' couiiin'icial »i«le of
th«« i|U«-stion, wc must r»'ii iImt thiit the plan of Mtomj(« n'Coniiiu>inle<l
ubovu iiM Hcourinjj Kest ifHultM involvt-H two iteiim of aihiitionMl »>x|H}ntli-
tnn.': Hrnt, th«' extra coxt of packinjj; iiiul Hocomlly, the cowt of NtoriKu.
Till- pxtrii coHt of pacltiii;;. Mr. A. VV. IVait, Hurlinjjton, Ont, who han
|Mtckt?<l II ^^^Ht<] ih'iil of fruit ill this wiiy, ••stiiiiiittw aH followM:—
" Kxtm hilxir in wrapniii};, four ci'iitu [xt Itox.
" Wraopiiijj paper ami ••xcflHior, thn-c to four Cfntx ner b«>x.
"Total I'xtra cost, sov««n to oiyht ctmts per l»ox.
"As ngn'msi this, however, it inuHt b«' iK)rno in iiiim) that four Ikixcm
of l)arf pears will make al)o»t five Iioxph of wrapped ones."
There is uIho to lie luhled on the credit Hide, the Having of fruit from
bruisiii); and ilecay by the superior method of parking; and thiH, for the
fruitgrower who KMiks to the future, means, IwHides the actual saving of
fruit, the |)ossibility ctf e.stiibliHhing a reputation for furnishing an article
of rtrHt-cla>'s (|uality.
As to the cost of storage, the wisdom or unwiH<iom of incurring the
exnense will dejHiid entirely iijion the ntate of the market when the fruit
is harvested, the prolxible difference between preHent rates and rates a
month or tlire*' or six months hence, or the difference Iwtween U)Cal
prices ar.d prices in the foreign markets (for storage implieH storage in
transit as well as in the warehouse). In fact, this being a commercial
(Hitstion, is solved as all commercial i|ueF>tionH are, by taking the risk,
and <lepending u|m)|| increa.se in prices to repay cost of h«)lding and
shipping. As to the probability of proKt from such n venture we quote
the following from the United States Year H<H)k for 1900 : " Mtwt storage
eHtablishments store apples in carload lots at alK)ut forty cents per liarrel
for the seiisun ending May 1st. and it is rarely the case that sound fruit
dt»es not a<lvance moie than that in price by March Int, while a ri»e of
$1 or even i^l.'yU per barrel is not infrecpient."
Coi.ii Stok.\(ie Con.siderei) Mkchanicai.ly. A» to the question of
securing cold storage accommodation tliere is, first of all, the cellar,
available to all. For late fall and wl'>* . torage a well- ventilated cellar
will serve the purpo.se of the faiuay iu preserving apples and late pears.
In this statement there is, of course, nothing new ; but it is necessary to
repeat at this juncture that there are three reasons for the spoiling of
fruit in cellars: Kir.>t, the fruit, all or part of it. may be of poor (|uality
when stored, 'llien the handling, packing, or iiinnncr of storing the fruit
may Ik; careles.s. Finally, the storage roo>n may be badly ventilated and
uneven in temperature. The cellar should Ihj well ventilated, w.ith the
window or windows ujxjii as much a.s poHsible, so long as the temperature
»...i»„.i.,i .1.,,,, ,1,., „,i.i,ii,. „,' , ™ , ' ; S:' •";'," ""•'■ •••■■
at tlifM* tiiiicH will liL. I.- I I 1'"*',"^"''.'*; *"<• «N'llm, himcvrr, .vi'ii
,.1..^;; Mr'j;:;!u;.^:TiSi;::; :ir ;^ >•
•■i»k.. the i..<mt of ir Kn.it timt J .... ' I ' i """ -^ '" l""*"'" *"
the oichiiid or th. sho.! ' /""'"•'/• '""' ""' '•>'» '" I»»|»h in
».iil«l,l„ tor tl,i, .,„„«,»,. F.,r i,r V. ,;, """'■•.'•■■ K- My r-
wi,ii. the ice i, i..i„« pnt";:::":,,:;',.;.;;,; 3, '■"'"■'•"'"■'• ' '
thefnnt an.lto .see that the ten. H-ratur.. In.l hu.ni" ?v o h ... ..s
in th.. I,.«t A. .^1 ^ "lacninei). I lien- is im iiccount of sue. a plant
m the last Ap.-.l .m.nhe.-.,fthe " Cmadia.. llo.tie.ilt.„ist. " '
.e rentS There arrVl""*''! if '^'-•«" -^rehouse, where space n...y
:}^^:.dtl^f^l^''^''l^''''^'''^'-^^^^ now. there will h. ,n,„i
I
when the de.na.id ii.cre.wes.
ate that it can rarely happen
rpi "> -..w,, If 111 Afu lllllll
Ihe rates iit these a.-e moderate, so mod,.!-
that the fruit-grower ..-ill not have a ;,'ood
' i
^-
8
margin of profit after deducting the cost of storage from the advance in
the price of fruit during the storage season. I have at hand a price-list
from a large cold storage warehouse, giving storage rates as follows :
barrel, 10 cents per month 25 cents per .season ending May Ist.
Bushel box, 5 cents per month, 15 cents per season. Box containing one-
quarter barrel, 4 cents per month, 12 ceats per season.
SUMMAKY.
1. Apples and pears keep best nrhen wrapped singly in paper, and
packed in a shallow box not larger than a bushel. They ship best when,
in addition, they are packed in layers with excelsior between.
2. Apples keep better at a temperature of 31° than at a higher tem-
perature. Our experiments do not show what is the best temperature for
pears.
3. C!old storage cannot make bad fruit good ; neither can it keep bad
fruit from becoming worse. Only good specimens will keep for any
length of time in cold storage, or will pay for storage.
4. For long storage, it pays to select the best fruit anH to pack it in
the best manner known. The extra labor and the cost of material are
more than repaid in the greater quantity and better (juality of fruit left
at the end of the storage period.
5. With apples and pears at least, and, it seems likely, for most kinds
of fruit, the fruit should be picked and stored in advance of dead ripeness.
The maturing process goes on more slowly in cold storage than on the
tree or bush.
6. With the two kinds of fruit triod, apples and pears, the medium
sizes of fru't keep longer than the largest, all being perfect specimens and
picked at the same ti'ne. It would, therefore, be an advantage, especially
with pears and peaches, to pick the larger specimens first, and leave the
smaller to mature later.
7. Fruit, on being removed from cold storage, should be allowed to
warm gradually, and moisture should not be allowed to deposit upon it.
But if the wetting catnot be prevented, then the fruit should be spread
out and dried as quickly as possible.
H. With h11 kinds of fruit, there is . time limit beyond which it is
unprofitable to hold the fruit in cold storage, or anywhere else. That
limit, for sound fruit, is dead ripeness. Duchess pears can be kept pro-
fitably until late in December; Fameuse, or Snow, apples, until March or
April. The time limit has to be determined for each kind of fruit.
9. In addition to proper conditions in the storage room, the most im-
portant points in the storage of fruit are the selection of sound fruit,
grading into uniform sizes, one variety o.dy in a case ; and careful pack-
ing. Therefore, the lesults of these experiments can be made use of by
the family, in preserving fresh fruit for their own use ; by the fruit-
grower, in securing better prices for good fruit later in the sea.son, in the
local markets ; and by the shipper, in enabling him to take advantage of
the higher prices ottered in foreign markets.