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508 CHAPTER 47 D. V. Fisher, S. W. Porritt, and E. D. Edge: Air purification forapple storages (Food Technology, November 1953, p. 442). Fisk Gerhardt, G. F. Sainabury, and H. W. Siegeimaa: Air purification for fruit (Ice and Refrigeration, April 1953). R. E. Hardeaburgand RE. Anderson: Polyethylene Box Linen for Storage of Golden Delicious Applet (USDA, Market Setearch Report No. 461, March 1961). R E. Hardenburg and R. E. Anderson: Further evaluation of diphenylamine for the control of apple scald (Proceedings, American Society Horticultural Science, VoL 75, I960). J. M. Harvey: Decay in stored grapes reduced by field appli cations of fungicides (Phytopath, VoL 45, 1955, p. 137). J. M. Harvey: A method of forecasting decay in California storage grapes (PhjAopaih, VoL 45,1955, p. 229). _ J. M. Harvey: Effects of frequency of sulfur dioxide fumiga tion during storage on decay and fumigation injury in Emperor grapes (Phytopath, VoL 46,1956, p. 690). /. M. Harvey and W. T. Pentrer: Market Diseases of Grapes and other Small Fruits (USDA, Agricultural-Marketing Service Handbook No. 189, November 1960, p. 1). K. EL Nelson: Some studies of the action of sulfur dioxide in the control of botrytu rot of Tokay grapes (Proceedings, American Society Horticultural Science, Vol. 71, 1958, p. 183). K. E. Nelson and R Guilkm: Highly marketable grapes main tained by controlled humidity (ASHRAE Journal, ApriL 1960, p. 57). K. EL Nelson and H. B. Richardson: Further studies on factors affecting the concentration of sulfur dioxide in fumigation atmospheres for table grapes (Proceeding*, American Society Horticultural Science, Vol 77,1961, p. 337). K. E. Nelson and F. E. Tomlinson: Some factors influencing bleaching and wetness of Emperor and Tokay grapes (Proceed- 1962 Guide And Data Book tngs, American Society Horticultural Science, VoL 71, 195^ ^ W. T. Pentad: Factors Affecting the Storage of Grapes (A. ation of Refrigerated Warehouses, Special Bulletin, August104m A. L, Ryall: The cooling rate of table grapes as affectedk- 1952*^12)material3 811(1 PtAge types (Blue Anchor, Mar^ .. u. Ryuii and J. M. Harvey: The cold storage of tabllee grapes (USDA, Agricultural Marketing Service Handel No. 159, June 1959, p. 1). wooook V. G. Shutak and E. P. Christopher: Role of apple cuticle L development of storage on Cortland apples (Proceeding. American Society Horticultural Science, VoL 76, I960, p. logy* R M. 8mock: Air purification in fruit storages (Ice and p!l frigeration, July 1952.). *** R. M. Smock: A comparison of treatments for control of th apple scald disease (Proceedings, American Society Horticultural Science, VoL 69,1957, p. 91). R M. Smock and A. M. Neubert: Apples and Apple Product* (Intersdence Publishers, Inc., New York, 1950). R M. 8mock and L. Yatsu: Removal of carbon dioxide from controlled atmosphere storages with water (Proceedings, American Society Horticultural Science, Vol. 75, 1960, p. 53). F. W. Southwick and J. W. Zahradnik: Controlled Atmosphere Apple Storage (University of Massachusetts, Extension Bulletin No. 322, 1958). A. Van Doren: Storing Apples in Controlled Atmosphere (Wash ington State University, EM 2129, June 1961). J. W. Zahradnik: Controlled atmosphere apple storage process audits requirements on refrigeration structures and systems (ASHkAE Transactions, Vol. 65,1959, p. 589). CHAPTER 48 CITRUS FRUIT STORAGE Ifgtvesfing and Pocking; Coloring or Sweating,* Lemon Storage: Temperature and Humidity Control, Air Cleaning and Ventila tion, Air Distribution} Grapefruit Storage; Refrigeration of California Nave/ and Valencia Oranges; Storage of Packed OrangesLimiting Storage Factors; Precooling} Equipment Selection} Air Distribution/ Load Co/cu/artions; Transportation HIS chapter applies specifically to California and Ari of the rind, and pulling. Cutting of the lemon button should be Tsons citrus fruit. In general, it applies also to citrus fruit avoided. from Florida and Texas. However, there are some problems Lemons are picked by the aid of rings designed for the pur connected with the latter which require special treatment and, pose of selecting fruit of proper size. The rings are usually of 'therefore, the reader should consult competent authorities nickeled steel with a smaller loop of the same material added (in the various states) such as the State Agricultural Experi to help in holding. They are held in the palm of the left hand, ment Station, or the U. S. Department of Agriculture. the middle finger being thrust through the supporting loop, and are tried on lemons that appear to be of proper size. If the HARVESTING AND PACKING-HOUSE HANDLING lemon has grown to sufficient size so that the ring will not slip over, it is taken from the tree. In Florida, and to some extent in California and Arizona, Proper picking and handling of citrus fruits in the orchard bulk handling of citrus fruit using field carts, bins or baskets is and packing-house involve many operations that have been gradually replacing field boxes because of the economy of continually improved for more than 50 years. The packing- operation. Savings of 5 to 7 cents per box for field operations sheds of the early days have been replaced by well designed and 2 to 3 cents per box for packing-house operations are not and substantially constructed packing plants. These are now unusuaL Changeover costs are amortized by savings in 5 to equipped with modern machinery for handling the fruit in a 10 years under normal conditions. careful and economical manner. The art of good handling has gradually changed from a strictly laborious task to one Packing-House Handling involving scientific knowledge and technical skill. In general all citrus fruits require the greatest care in handling to pre vent mechanical injury,'excessive deterioration, and decay.. In the packing-house, citrus fruits are prepared for ship ment by a number of carefully directed operations which are varied to suit the variety or quality of the fruit and market Picking requirements. The general aim is to keep deterioration and decay to the minimum and prepare the fruit in an attractive In California citrus fruits are harvested throughout the manner. Wherever necessary throughout the packing-house, year. Picking is largely in the hands of the packing associa gloves are worn to protect the fruit. All parts of the packing tions, and is performed by trained crews. It has been found house are- kept clean and sanitary. Mold spores and wet that the associations can organize and perform the work rots are not allowed to contaminate work room floors, storage efficiently, and also adapt picking policies to the market rooms, or equipment; all decaying fruit is hauled promptly situation better than the growers. to a disposal point far removed from the packing-house. Special wooden field boxes with tight bottoms are provided After the fruit is received at the packing-house, it is washed to prevent the entrance of orchard dirt. These are .kept in by means of a mprhn.nir*] washer. Each washer is provided repair and free of rot residues, dirt, litter, splinters and pro with a RAftlring tank from 20 to 30 ft long through which truding nails. Canvas picking sacks of the closed-mouth type, the fruit is floated before passing into the washer itself.' All holding approximately a half box of fruit, are dow commonly decay that has developed in the field boxes since picking is used. Clippers of special design are used and ladders, are pro removed before the fruit enters the soaking tank. Some tanks vided for picking fruit beyond reach. Gloves are required dur have submergers 10 to 15 ft long to immerse the fruit during ing picking to avoid finger nail injuries to the tender rind. the soaking period. It has been found that complete immersion Picking is discontinued when trees are wet to avoid greets- u necessary both to facilitate cleaning and to give the maximum spotting due to oil liberated from the rind. Whenever possible, mold control treatment. A solution of soap for cleaning pur pitting should be discontinued for a period of several days poses, and usually also a mold retardant to control decay, are following severe hail or wind storms, or after excessive frost used in these tanks. Sometimes a separate tank immediately or heat damage has occurred, to allow healing of injuries and following the washer is used for the mold control treatment. to give time for evidence of damage to appear so that when If fruit is smudge-stained due to orchard beating, kerosine or picking is resumed better grade separation is possible. a solvent emulsion is added. A wash water temperature from The fruit is cut from the stem just above the button. When 115 to 120 F is maintained to assist in cleaning and to aid in lemons are picked two cuts are required; one with a short the control of many diseases, particularly brown rot. To avoid KjUgth of stem attached, the second close to the button. liberating oil from the rind And causing green-spotting and Much attention is paid to the quality of work performed and decay, it is usually necessary to hold lemons on the packing respection is maintained to avoid long stems, clipper cutting house floor for 24 to 72 hr prior to washing. The washer itself 509