484 



Journal of Agricultural Research 



Vol. XIX, No. 10 



For purposes of comparison and discussion, however, the results are 

 also presented as a series of curves, in which it is possible to bring similar 

 substances under the varied treatments into direct comparison. 



influence; of time of picking upon sugar content of fruit 



Figures i to 4, inclusive, summarize the data on the development of 

 sugars in the fruit at the various intervals at which pickings were made 



OAT£ P/Cf<£0 F/iOAf TR££ 



AUGUST 



Fig. I.— Sugars in Bartlett pears from Sacramento, Calif,: Curve i, reducing sugars in green fruit when 

 picked from the tree; curve 2, total sugars in green fruit when picked from the tree; curve 3, reducing 

 sugars in collateral lots after ripening at 70° F.; curve 4, total sugars in collateral lots after ripening at 

 70°; curve 5, reducing sugars in collateral lots after ripening at 40°; curve 6, total sugars in collateral lots 

 after ripening at 40°; curve 7, reducing sugars in collateral lots after ripening at 30°; curve 8, total sugars 

 in collateral lots after ripening at 30°. 



and the influence of various types of storage upon the sugar content of 

 the fruit picked at these same intervals. Curve i in each figure repre- 

 sents the reducing material present, figured to percentage of green 

 weight in the fruit fresh picked from the tree. According to Thompson 



