This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Tests have shown that powdered cork is very efficacious for packing and preserving fruits and vegetables. A bed of cork is placed at the bottom of the case, and the fruits or vegetables and the cork are then disposed in alternate layers, with a final one of cork at the top. Care should be taken to fill up the interstices, in order to prevent friction. Fruit may thus be kept fresh a year, provided any unsound parts have been removed preliminarily. When unpacking for sale, it suffices to plunge the fruit into water. Generally speaking, 50 pounds of cork go with 1,000 or 1,200 pounds of fruit. The cork serves as a protection against cold, heat, and humidity. Various fruits, such as grapes, mandarines, tomatoes, and early vegetables, are successfully packed in this way.