Association of American Railroads Report #32 Refrigerator Service for Cantaloups
Association of American Railroads Report #32 Refrigerator Service for Cantaloups
Association of American Railroads Report #32 Refrigerator Service for Cantaloups

Association of American Railroads Report #32 Refrigerator Service for Cantaloups

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Association of American Railroads Report #32 Refrigerator Service for Cantaloups
 
Association of American Railroads Report #32 Refrigerator Service for Cantaloups
A.A.R. REPORT NO. 32 REPORTING SEPARATELY VARIOUS TYPES OF REFRIGERATOR SERVICE COMMONLY USED IN THE TRANSPORTATION OF CANTALOUPS IN 40 REFRIGERATOR CARS ORIGINATING IN THE IMPERIAL VALLEY, AT YUMA, ARIZ. AND AT PHOENIX, ARIZ. AND MOVING TOWARDS EASTERN DESTINATIONS DURING JUNE AND JULY, 1949
Published September 1949
Soft Cover/Stapled  last page and back cover are loose
Association of American Railroads Report #32
55 Pages
During recent years the shippers of cantaloup adopted the practice of blowing fine ice over the top cf a carload of cantaloups after the loading had been completed in an attempt to quickly cool the cantaloup which had been picked full-slip or in a ripened condition. Initially large quantities of fine ice were used for this operation, but as transit and market conditions developed from this practice, the tendency was to reduce the amount of top or body ice used so that it would all be melted in sufficient time before arrival of the cars at destinations to dry or at least partially dry the cantaloups.
During the few years when this practice was developing, top or body ice was used both with and without Bunker ice, and I believe it is safe to say now that with the limited amount of body ice used, nearly all of the cars of cantaloups loaded are cars that have Bunker ice. This custom has come into common practice so as to continue the cooling started by the body ice.
During recent years, quite a large number of shipments originated using body ice and tank ice with two, three, and rarely five percent salt on the Bunker ice. Occasionally the instructions placed by the shipper called for two or three percent salt at all icing stations, but in cars where salt was used on the Bunker ice, it was frequently found that the two or three percent salt would be used at the first regular icing only or at the first, second, and sometimes the third reicing.

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