Factors governing the successful shipment of oranges from Florida . n was the case for fruit pickedand shipped during Januaryand February. Commer-cially handled fruit, pickedand shipped during Janu-ary, arrived with percent of decay, and thatsent out during Februaryshowed per cent on ar-rival. The shipments ofcarefully handled fruit ar-rived with an average of cent during December, per cent during January,and per cent duringFebruary, and after holdingfor three weeks showed cent, per cent, per cent of decay, re-spectively. All of the care-fully handled fr
Factors governing the successful shipment of oranges from Florida . n was the case for fruit pickedand shipped during Januaryand February. Commer-cially handled fruit, pickedand shipped during Janu-ary, arrived with percent of decay, and thatsent out during Februaryshowed per cent on ar-rival. The shipments ofcarefully handled fruit ar-rived with an average of cent during December, per cent during January,and per cent duringFebruary, and after holdingfor three weeks showed cent, per cent, per cent of decay, re-spectively. All of the care-fully handled fruit, eventhat shipped during De-cember, showed much lessdecay after three weeks inmarket than the commer-cial shipments during Feb-ruary showed on superior shipping andmarket-holding qualities of FlG illustrating the percentage of blue-mold decay in11 V. A1 A f carefully handled and commercially handled oranges picked durmg carefully nanalea fruit are December, January, and February; average of the two seasons,evident. 1910-11 and /0 ./ iaMUARV _A££.— — PRECOOLING. The term precooling has been used to designate the prompt and rapid coolingof fruit prior to shipment. The initial cooling of the product is accomplished veryslowly when the fruit is shipped under ordinary icing conditions, the ice of a refrige-rator car not being able to cool the fruit with sufficient promptness and rapidity to 46 BULLETIN 63, U. S. DEPARTMENT OF AGRICULTURE. prevent the development of decay. Consequently, deterioration is often far advancedbefore the temperature of the fruit is reduced to the point where these processes arechecked. Under a system of precooling, the ice of the refrigerator car is relieved ofthe burden of initial cooling and is merely required to keep the fruit cool duringtransit. Precooling is accomplished by means of special equipment, the refrigerating mediumbeing either ice and salt or special refrigerating machinery. When adequate equip-me
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