428 



THE MONTHLY BULLETIN. 



General quality as affected by date of picking. 



The first pears from Martinez on July 8 retained an astringent taste 

 after ripening. The succeeding samples developed agreeable flavors 

 and aromas, indicating that the first sample was near the minimum 

 degree of ripeness. 



The samples from all three localities developed a more agreeable flavor 

 and aroma as the season progressed, those gathered near the end of the 

 season being of considerably better quality than those at the beginning 

 of the series. The texture of the last samples was perceptibly coarser 

 than that of pears gathered earlier in the season. 



Comparison of tree ripened and artificially ripened pears. 



The commonly recognized fact that the quality of pears ripened off 

 the tree is superior to that of tree ripened fruit was noted. The tree 

 ripened fruit was coarser in texture than the artificially ripened pears 

 and the flavor and aroma were more pronounced. 



Effect of locality on composition. 



The pears from Auburn contained more sugar than those from Sacra- 

 mento or Martinez; the Sacramento pears were lower than those from 

 the other two localities in this constituent. The average Balling and 

 acid of the samples as received were as follows. It will be noted that 

 the differences in composition are not great. 



Effect of temperature. 



Pears were stored at 20 degrees Centigrade and in an ice chest, respec- 

 tively. The pears at 20 degrees Centigrade ripened in thirteen days; 

 those in the refrigerator, in twenty-one days. The quality of the pears 

 after ripening was good in both instances. 



Effect of air. 



Pears stored in air at room temperature ripened in ten days. Pears 

 from the same lot stored in carbon dioxide showed practically no ripen- 

 ing after two months storage at room temperature. Pears stored in a 

 closed dessicator ripened very slightly in two weeks ; in this case, the 

 supply of air was small. These tests indicate that oxygen is necessary 

 for pear ripening. This point is interesting both from the chemical 

 and practical standpoints and merits further investigation. 



Changes in Balling and acid during ripening. 



There was a slight increase in Balling, .5 to 1.08 per cent, during 

 artificial ripening of pears, and practically no change in acid. 



