Preserving Oranges by Wrapping

New Zealand Herald, Volume LXXVI, Issue 23429, 19 August 1939, Page 10 (Supplement)

Preserving Oranges by Wrapping

Experiments in Florida

rPESTS of the effects of various types of wrapping papers on the storage life and condition of citrus fruits have been carried out in Florida. The results show that moisture-proof wrappers, including aluminium foils, and moistureproof grades of cellophane, were superior to all other wraps in reducing loss in weight, and preserving the general appearance of oranges. The semi-moisture-proof wrappers (cellophano and waxed paper) were next best. Whalehidc, parchment, oiled paper, thin cellophano and chemically treated wrappers, showed no apparent advantage over the regular tissue wrapping, and in some cases wero not as efficient. They all showed advantages, however, over no wrappers. _ Grapefruit gavo similar results, Hie moisture-proof wraps wero superior to all other wraps in reducing loss or weight and preserving general appearance. The semi-moisture-proof grades of cellophano wero not as efficient as the wet waxed and paper parchment wrappers, but were slightly superior to the plain tissue wrap. . Grapefruit was kopt in good condition for tlireo or four months in the moisture-proof wraps, two and three months in the serai-moisture-proof and only six weeks to two months in the plain tissue. It gradually lost its flavour ns tho storage'period increased, but no bad taste could bo attributed to any of tbo wrappers. The best temperature for all varieties was found to ho 37.5 degrees F.