Storage, shipping and precooling of stone fruits
F. W. Allen
California Agriculture 1(9):1-3. DOI: 10.3733/ca.v001n09p1a.
Not available – first paragraph follows:
The ability to hold stone fruits for even a week or ten days makes it possible for the canner or processor at the peak of the harvest season to receive fruit faster than it can be processed.
F. W. Allen is Professor of Pomology and Pomologist in the Experiment Station, Davis.