426 



THE MONTHLY BULLETIN. 



OBSERVATIONS. 



Daily observations were then made on the pears as to color, texture, 

 flavor, starch, etc., and were recorded somewhat as follows: 



TABLE I. 



Sample No. 1 From Sacramento. Received July 1. 



Date 



Observations 



July 1 



July 13 



July 14 



July 15 



July 17 



July 2-2 



Texture: very hard. 



Color: green. 



Flavor: no pear flavor; not sweet. 



Seeds: white. 



Size of pears: 2 3/16" to 2 9/16" in diameter. 



Analysis of juice: 



Specific gravity l.Oi'O 



Acid as malic .341 



Balling degree 11.60 



Average weight of pears: 5.1 oz. each. 



Same in every respect as on July 1. 



Same in every respect as on July 1. 



Color has become a little lighter. Texture still hard. Starch test shows disappear- 

 ance of starch around core but still gives starch test near outer edge; this indicates 

 that the fruit ripens from the core outward. 



About same as on July 5, but a little softer. Seems to be a little pear flavor 

 developing. 



Yellowish green color. Texture softer, but "gritty." Slight pear flavor. All but 

 about outer 1/4" to 3/8" free from starch. 



About same as on July 7. 



Color light yellow. Texture moderately soft. Fairly ripe. Good pear flavor. Only 

 small area at base of pears shows remaining starch with iodin test. 



Fully ripe. Shows no remaining starch. 



Aroma and flavor fully developed. Fully ripe. 



Analysis of juice: 



Specific gravity 1.053 



Balling degree of juice 13.1 



Acidity .29 



Flavor good but texture getting soft. 



Very soft. 



Very soft. 



"Mushy"— too soft to eat. 



Specific gravity 1.049 



Balling 12.1 



Acid „ .27 



Turm'ng brown. 



Specific gravity of juice 1.047 



Balling of juice 11.6 



Acid of juice .— 21 



The following table summarizes the data taken on the weights and diameters of 

 the samples : 



