. Development of a hydrohandling system for sorting and sizing apples for storage in pallet boxes. Apples Handling; Apples Storage. A HYDROHANDLING SYSTEM FOR SORTING AND SIZING APPLES $2, »»â «!: +--. 15 20 PRESSURE, PSI Figure 6.âWater uptake of submerged apples in relation to duration of application of hydrostatic pressure. The bottom curve (15 min. February Mcintosh) is for Mcintosh apples harvested in the fall and stored to February prior to testing. The other curves are for Delicious harvested in the fall and stored for testing in February or July. Fall-harvested fruit absorbed nearly
. Development of a hydrohandling system for sorting and sizing apples for storage in pallet boxes. Apples Handling; Apples Storage. A HYDROHANDLING SYSTEM FOR SORTING AND SIZING APPLES $2, »»â «!: +--. 15 20 PRESSURE, PSI Figure 6.âWater uptake of submerged apples in relation to duration of application of hydrostatic pressure. The bottom curve (15 min. February Mcintosh) is for Mcintosh apples harvested in the fall and stored to February prior to testing. The other curves are for Delicious harvested in the fall and stored for testing in February or July. Fall-harvested fruit absorbed nearly twice as much water when tested the following July as when tested in February, which suggests that the degree of ripeness affects water penetration. These results suggest that the low hydrostatic pressures on fruit submerged 0 to 6 feet (below 5 , fig. 6) for hydrohandling present no prob- lem of water penetration even for the Delicious variety. The effects of holding Delicious apples in water for various durations of time and at several depths of submergence were examined in April 1964 with apples from cold storage. The fruits were warmed to room temperature. Test lots of 20 apples, ranging in size from 2*4 to 314 inches, were placed in water at the surface, at a depth of 1 foot below the surface, and at a depth of 2y2 feet, for 1, 2, 4, and 8 hours. The water was at room temperature. Two controls were employed: One test lot was not placed in water while the other was submerged and immediately removed. After treatment, all fruit was held at 70° F. for 5 days and subsequently examined for exterior and in- terior conditions and tested for flesh firmness with a pressure tester. The results are summarized in table 6. No consistent effect upon flesh firmness was found as a result of holding the apples in water. It was observed that fruit held in water for 4 hours or more showed water uptake as indicated by a water-soaked appearance adjacent to the seed cavities an
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Keywords: ., bookcentury1900, bookcollectionbiodive, booksubjectapplesstorage
