Aug. i6, 1920 



Ripening and Storage of Bartlett Pears 



485 



and Whittier (17) this consists mainly of levulose, but it has been figured 

 as dextrose here because comparative results are of primary interest. 

 Curve 2 represents the total sugar or reducing material after inversion, 

 so that the distance between curves i and 2 represents the amount of 



Ji? 



S /O 



JO ^ 



ju/^e 



Fig. 2.— Sugars in Bartlett pears from Suisun, 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, totil sugars in collateral lots after ripen- 

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

 lots after ripening at 30°. 



sucrose present. There is in every case a marked increase in the amount 

 of reducing sugar present at successive dates of picking. This increase 

 is somewhat more rapid early in the season, although a distinct increase 

 occurs as long as any pickings are made. It is unfortunate that it was 



