Directions:In this section,you are going to read a passage with ten statements attached to it.Each state contains-|||-information given in one of the paragraphs. ld the paragraph from which the information is derived. You may choose-|||-a paragraph more than once.Each paragraph is marked with a letter.Answer the questions by marking the corresponding-|||-letter on Answer Sheet 2.-|||-A)Walk into a U.S.supermarket on any given day and you`re pretty much guaranteed to find apples.In our globalized-|||-economy,we expect nothing less than to be able to consume our favorite fruits and vegetables all year,even when they`re-|||-not in season locally.Placing strawberries from Mexico in your shopping cart in February and stocking up on kiwis(Ⅲ-|||-猴桃)from Chile in July-that`s pretty much normal,even expected-|||-B)But to buy an apple in March? That`s a whole different story.We rarely need to go overseas for that.Only 5 percent of-|||-the apples consumed in the U.S.are imported, according t the U.S.Apple Association That means most of our apples-|||-are picked from trees in Washington,New York,or Michigan-three of the country`s largcst apple-p states--|||-and they are picked during fall harvest.-|||-C)Harvest season for apples in the U.S.depends on the variety and the state,falling somewhere between early August and-|||-mid-November.So it it`s M your apple was likely harvested months ago.Yet it still tastes pretty fresh.This wasn`t-|||-always the case."It`s something we take for granted now,"says Chris Watkins,a professor of horticulture ( 园 艺)at-|||-Comell University and the director of Comell`s cooperative extension.Dur harvest season,Watkins and post-doctoral-|||-students drive a truck to farms all over New York State to collect apples and bring them back to their lab at Cornell.-|||-There they study how the apples react under different storage conditions.-|||-D) According to Watkins,we have a technology called Controlled Atmosph (CA)storage to thank for being able to eat-|||-an apple whenever we please.In CA storage rooms, the temperature, oxygen,carbo dioxide,and humidity levels are-|||-djusted to form hospitabl hibernation environments being stored after harvest. The perfect combination of-|||-temperature and gases,which differs for cach variety,allows apples to stay fresh for longer after harvest than if they-|||-were simply refrigerated.Commercially refrigeratin only preserves the fruit for a few months before it gets soft-|||-and dehydrated.And just keeping them in your home refrigerator? They`l only stay fresh for a few weeks.-|||-E)The concept of controlled atmosphere sto not entirely new-modified atmosphere stora for food dates back to-|||-the 1800s.But the motivation of research for the facilities that we have today came from Cambridge University in the-|||-1920s.The technique was improved when Robert Smock,a researcher in Comell University,visited Cambridge in the-|||-late 1930s to observe the groundbrcaking CA tcc developed there.Smock,who studied post-harvest tcchnologies-|||-for apples, pears,plums,and peaches,was trying to figure out how to extend the shelf life of the fruits. Smock brought-|||-what he learned back to New York and adapted CA to work for local apple varieties,focusing on how to make apples last-|||-until the spring.In his laboratory half-hidden in a barn near Carnell,Smock experimemte by placing apples in sealed-|||-rooms at different temperatures and with various mixtures of oxygen and carbon dioxide to see how the fruit would-|||-respond.As a result of Smock`s work,the first CA rooms in the U.S.were built in New York in the 1950s,and shortly-|||-after,the apple consumption season extend the springtime nationwide-|||-F)Controlled atmosphere is widespread today that Watkins estimates that almost every apple you see in a grocery store-|||-out of season will have been,at some point in its lifetime, subjected t "The apple industry as we know it today would-|||-not exist without CA,"Watkins says.-|||-G) The Crist family farm in the Hudson Valley,New York, is just one example.Jeff Crist is a fourth-ge apple farmer-|||-and storage facility manager at Crist Brothers Orchards.He cstimates his family built their first CA storage facility-|||-shortly after Smock made his post-harvest research available for commercial use at Cornell just an hour`s drive away.At-|||-the orchard,400,000 apple trees line different patches of the property.The Crists grow apples for large retailers-|||-and grocery stores east of the Mississippi River from Florida to Maine-think Giant and Costco.-|||-H)And their storage facility allows them to get all of these apples to market when there`s demand,not just in the fall.-|||-The Crists`CA storage facility has 30 rooms, cach one 40-by 80-feet with 20-foo -high ceilings.The rooms are sealed-|||-with foam pancls and lined with modern sliding doors.Each of the 30controllcd-atmosphcre r can fit a bunch of-|||-apples-1,400,000 to be exact. The rooms fill up quickly during harvest time when employees bring in loads from the-|||-ficlds.-|||-I)Then,when the doors slide shut,Crist turns on the CA system right from his iPad.With the touch of his finger, he-|||-activates the coolers, lowers the oxygen in the room to about 1.5 to 2.5 percent (the oxygen aroun about 21 percent),-|||-and adjusts the carbon dioxide, essential putting the apples to sleep.When they`re surrounded by less oxygen and-|||-more carbon than found in air,apples don`t have enough energy to complete the ripening processes,says Jim Mattheis,-|||-rescarcher at the USDA`s Tree Fruit Research Laboratory located in Wenatcher,Washington.That because like-|||-humans,apples breathe taking in oxygen and releasing carbon dioxide-|||-J)Sleepier apples have slower respiration rates and stay firm,colorful,flavorful and nutritionally dense for longer.The trick-|||-to avoid bringing the oxygen levels too low,otherwise the apples will ferment.But not all apples ripen quite the same-|||-way,so figuring out the right way to do CA is kind of like a puzzle."Apples are like people-they are not all the same.-|||-One recipe for growing doesn`t work with all the different varieties, and it`s the same in the post-harvest environment,"-|||-Mattheis says.Some varieties are notoriously to care for.For example,Honeycrisps are sensitive to low-|||-temperatures so you can`t put them in cold environments right after they`ve been harvested.And Fujis don`t always react-|||-well to high carbon dioxide levels,so you have to monitor them closely.-|||-K)With new apple varieties being developed frequently,post-harvest researchers like Watkins and Mattheis are hard at-|||-work.In their labs they test out what type of CA e nvironment works best for these newly bred varieties.Then they take-|||-their research to growers like Crist so that when they open their CA rooms as the market demands,their apples are good--|||-looking and tasty.-|||-36.Apples absorb oxygen and send out carbon dioxide just as people do.-|||-37.According to Watkins,but for the CA technology, it would be impossible for modern apple industry to come into being.-|||-38.What people expect is exactly the availability of fruits and vegetables throughout the year.-|||-39.Watkins and Mattheis endeavor to experiment on varying CA environment in order to suit specific apple varieties-|||-40.Thanks to Controlled Atmosphere storage tcchno American people can eat apples anytime they like.-|||-41.The apples the Crist family harvest are available for sale all the year round thanks to their CA storage facility.-|||-42.Different varieties of apples demand differen growing approaches-|||-43.The U.S.Apple Association reveals that imported apples merely account for five percent of total apple consumption.-|||-44.It is estimated that Jeff Crist`s great grandparents adopted Smoc technology by setting up their first CA storage-|||-facility.-|||-45.Robert Smock managed to improve the CA technology after he paid a visit to Cambridge.