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
Shear, C. L.
Spoilage of cranberries after picking, pp. 27-30 PDF (910.5 KB)
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 29
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