HORTICULTURE. * 255 



fruit, an account is given of some experiments to determine the influence of degree 

 of maturity, delayed storage, storing a't different temperatures, types of packages, 

 wrapping, etc., on the keei)ing quaUty of pears and peaclies; also the influence of 

 cokt storage on the flavor and aroma of fruit, and the behavior of fruit when removed 

 from storage. Considering the whole country, it is estimated that al)out 300,000 hu. 

 of pears are stored annually, mostly in the larger Eastern cities. 



In the experimental work reported Bartlett and Keiffer pears were the varieties 

 principally used. The Bartlett is a tender variety of good quality, ripening in hot 

 weather. It is withdrawn from storage before cool weather. The Keiffer is a coai-se, 

 long keeping, hard pear, ripening in the fall and withdrawn from storage in cool 

 weather. Work with Bartlett pears was carried out in western New York. Full 

 grown ))ut still green fruit was picked early in 8eptend)er and ])acked in tight and 

 ventilate<l barrels, in 40-11). closed boxes, and in slat bushel crates. Part of the fruit 

 in each lot was wrapped in unj^rin'ted newspaper and part left unwrapped. Some of 

 the fruit was put in storage within 10 hours after packing and an equal amount held 

 4 days before placing in storage. In the storage room part of the fruit was kept at a 

 temperature of 32° F. and part at 36° F. 



It was found that Bartlett pears packed in a clo.sed 40-lb. box or a. slatted crate 

 could be ke])t in cold storage for 6 weeks in prime condition when stored within 48 

 hours after picking and placed in a temperature of 32° F. When the fruit was not 

 placed in storage mitil 4 days after picking there was a loss of 20 to 30 per cent from 

 softening and decay. Bartletts stored at a temperature of 32° F. were in prime com- 

 mercial condition 4 to 5 weeks longer than when stored at 36° F. When packed in 

 barrels and stored in a temperature of 32° F. soon after picking, the fruit at the cen- 

 ter became yellow within 3 weeks, although the outside layers were firni and green. 

 After 5 weeks the fruit at the center of the barrels was soft and of no commercial 

 value, while the outside layers were still in good condition. There was practically 

 no difference in the keeping capacity of the fruit in the tight and the ventilated 

 barrels. The fruit in both the closed 40-11). box and slatted crate kept uniformly 

 firm and green through the package. The chief advantage derived from wrapping 

 Bartlett pears seemed to lie in the mechanical protection to the fruit rather than in its 

 efficiency in prolonging its season. Wrapping is advised for superior fruit designed 

 for first-tdass trade. 



The Keiffer pears used were selected from orchards in Maryland and Delaware. 

 They were picked at 3 degrees of maturity, beginning when the fruit was two-thirds 

 grown and continuing until it was fully grown and showing a j^ellowish tinge around 

 the calyx. Part of it was placed in cold storage within 48 hours after jticking and 

 part left 10 days in common storage before being jdaced in cold storage. Duplicate 

 lots were stored at 32 and 36° F., respectively. Some of the fruit at both tempera- 

 tures was Avrai)i>ed in parchment paper and unprinted newspaper and some left 

 iniwrapped. The packages used were barrels, 40-lb. closed boxes, and |-bu. 1)askets. 



The results of the experiment show that Keiffer pears may be picked during a 

 l)eriod of 3 weeks beginning when they are two-thirds grown and successfully stored 

 until the holidays or much longer if necessary, providing the fruit is handled with 

 the greatest care and placed in cold storage at 32° F. immediately after picking. 

 Pears stored 10 days after picking soon began to discolor and soften at the core, 

 though the outsi<le of the pears appeared perfectly normal. Within 40 to 50 days 

 the flesh was nearly all discolored. The fruit kept 3 months longer at a temi)eratnre 

 of 32° than at 36° F. It kept much better in small packages than in barrels. The 

 chief advantage of ventilated jiackages seemed to be in the greater rai)iility with 

 which the fruit cools. Pears stored in open packages for a long time wilt consider- 

 ably. Close<l packages are therefore recommended. 



AVrapped fruit kept longer than unwrapped, and wrapping proved especially 

 valuable as the sea.son advanced. Nearly 50 per cent of unwrapped Keiffer pears 



