492 



Journal of Agricultural Research voi. xix, no. w 



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Fig. 8.-Acids in Bartlett pears from Yakima. Wash.: Curve i, acid in green fruit when picked from the 

 tree; curve 2, acid in collateral lots after ripening at 70° F. ; curve 3, acid in collateral lots after ripening at 

 40°; curve 4, acid in collateral lots after ripening at 30°. 



It was almost invariably true that fruit held at 30° F. had a lower 

 acid content than that held in either 40° or 70° storage. This is especially 

 interesting in connection with the fact that the sugars were much higher 

 in the 30° storage lots than in the 40° pears. (Curves 2, 3, 4, fig. 5-8-) 



