Storing under refrigeration is mostly a business by itself, and is therefore out of reach of a general book of rules. However, a few figures drawn from experience may be useful to the farmer: —

Temperature for fruits and vegetables in cold storage (Rochester Cold Storage Co.)

Goods

Temperature

Goods

Temperature

 

30-33°

  

36°

Berries.......

36°

Maple Syrup . . .

35°

Canned goods ....

35°

Nuts......

35°

Celery....

32° with care

Oranges............

36°

Cherries.........

36°

Pears............

32° with care

Cranberries.........

33°

Peaches or plums . .

35°

Dried berries ....

30-32°

Prunes..

35°

Dried apples ....

30°

Quibces

30°

Dried Corn.......

30°

Raisins

35°

Dates........

35°

Vegetables ....

35°

Evaporated apples . .

30°

Wine....

40°

Figs........

33°

Watermelons . . .

35°

Grapes.............

36°

    

1 Apples are often carried as low as 30°, in a dry-air circulating room; the heavier-skinned apples may be carried as low as 29°. With pears and celery, which contain much water, care should be taken that they do not go below freezing.