. Cold storage for apples and pears. Apples Storage; Pear Storage; Cold storage. COLD STORAGE FOR APPLES AND PEARS 51 stacking. It is important to maintain an air space between rows at all points. A uniform spacing of 2 to 3 inches between rows has been found to be practically as effective in permitting cooling as spacing up to 5 or 6 inches if there is sufficient headroom between boxes and ceiling. Careless stacking, however, in which some boxes in one row touch or approach those in another, restricts air movement and retards cooling. A spacing of 2 to 3 inches is needed to release box trucks
. Cold storage for apples and pears. Apples Storage; Pear Storage; Cold storage. COLD STORAGE FOR APPLES AND PEARS 51 stacking. It is important to maintain an air space between rows at all points. A uniform spacing of 2 to 3 inches between rows has been found to be practically as effective in permitting cooling as spacing up to 5 or 6 inches if there is sufficient headroom between boxes and ceiling. Careless stacking, however, in which some boxes in one row touch or approach those in another, restricts air movement and retards cooling. A spacing of 2 to 3 inches is needed to release box trucks when trucking fruit into rows, and convenience in trucking has regulated spacing in most storage houses. To overcome slight ir- regularities in stack- ing, 3 inches may be considered a satisfac- tory spacing for the bottom boxes. The rows should be so laid out that the general direction of air move- ment is along the rows instead of across them. Stacking packages in contact with out- side walls or floors should be avoided, as there is some heat transfer through con- duction that affects the temperature of fruit in outside or bottom packages. When boxes or cartons are being stacked, spacing between the walls and the packages may be insured by using side rails, as illustrated in figure 20 or by fasten- ing 2- by 6-inch planks to the floor around the outside of the room. On a ground floor it is particularly de- sirable to provide an air space beneath fruit by stacking on strips or on a false floor. In large rooms warm fruit may be brought in over a long period; this means that fruit that has been in the room for some time and has cooled is sometimes warmed up by incoming fruit. This effect is un- avoidable in some rooms, but by judicious stacking it can be kept at a minimum. In some cases it is possible to stack the first fruit brought in nearest to the air-discharge ports so that after it is cooled it is not exposed to air coming from warm fruit brought in later. In plants that
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