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Wisconsin State Cranberry Growers Association / Wisconsin State Cranberry Growers' Association. Thirty-first annual meeting, Grand Rapids, Wisconsin, January 8, 1918. Thirtieth summer meeting, pavilion, Nekoose, Wis., August 14, 1917
(1917-1918)

Shear, C. L.
Spoilage of cranberries after picking,   pp. 27-30 PDF (910.5 KB)


Page 29


off of carbon dioxide. It is essentially the same as respiration in
animals. The cranberry breathes in its own way and when it is
prevented from so doing by depriving it of oxygen it suffocates and
dies. The more rapid the respiration the more quickly does the
fruit die and become spoiled. In general, it has been found that
high temperature favor increased respiration and thus hasten the
deith of the fruit. Studies have been made upon respiration in the
case of ofler fruits, but no thorough studies have yet been made of
respiration of cranberries and the exact conditions controlling it.
In order to determine exactly the effects of temperature, moisture
and ventilation upon this vital process, It is necessary to make a
thorough study of the respiration of the cranberry. This requires
special chemical and physiological knowledge, and we are fortunate
in having secured through Professor Brooks interest in these prob-
lems, the cooperation of Professor Morse of the Massachusetts Agri-
cultural Experiment Station to undertake this feature of the work.
Professor Morse is especially fitted for this, both by training and
experience, and we hope that by another season data will be secured
which will furnish a basis for definite and practical recommenda-
tions as to the best methods of handling cranberries in order to re-
duce losses from this kind of spoilage.
As already stated it is known in general that high temperature
and lack of ventilation tend to hasten the death and destruction of
cranberries. Berries in the center of barrels show much more in-
jury than berries near the top and bottom or berries which have
been kept in ventilated crates.
More accurate information is also needed in regard to the cause
and effect of the so-called "sweating" of the fruit and its relation
to
the development of rot and spoilage
Many details of experiments made the past season will be found
in Dr. Franklin's report and also in a supplementary paper prepared
by Dr. Stevens, Mr. Rudolph and myself.   Although our Investiga-
tions are far from complete, still there are certain prac'ical recom-
mendations which we believe can he profitably followed at this time
and which will tend to greatly reduce losses of fruit.
COOL THE FRI-IT AS QU-ICKLY AS POSSIBLE AFTER PICKING
It has been found that the more quickly cranberries are cooled
after picking, other things being equal the better their keeping
quality. Few people perhaps know that the cranberry absorbs a
large amount of heat and that the berries picked in the middle of the
day are of much higher temperature than the surrounding air. In
records made during the past season, It was found that the tempera-
ture of the fruit was on an average 10 degrees higher than the temper-
ature of the air. At noon when the air temperatures were 70 degrees,
berry temperature were 80 degrees, and when air temperatures were
75 degrees, berry temperature were 85 degrees.
As soon as berries are picked the boxes should be placed In a
shady, well-ventilated place, either under trees or under a simple roof
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