HORTICULTURE 205 



ripening processes need to be quickly checked should be stored in 

 the smallest practicable commercial package. The fruit cools more 

 rapidly in small packages. 



They should be in a firm condition when taken from storage, 

 and kept in a low temperature after removal. A high temperature 

 hastens decomposition and develops scald. 



The best fruit keeps best in storage. When the crop is light 

 it may pay to store fruit of inferior grade, but in this case the 

 grades should be established when the fruit is picked. The bruising 

 of the fruit leads to premature decay. The scald is probably caused 

 by a ferment or enzyme which works most rapidly in a high tem- 

 perature. Fruit picked before it is mature is more susceptible than 

 highly colored, well-developed fruit. After the fruit is picked its 

 susceptibility to scald increases as the ripening progresses. The 

 ripening that takes place between the picking of the fruit and its 

 storage makes it more susceptible to scald, and delay in storing the 

 fruit in hot weather is particularly injurious. The fruit scalds 

 least in a low temperature. On removal from storage late in the 

 season the scald develops quickly, especially when the temperature 

 is high. It does not appear practicable to treat the fruit with gases 

 or other substances to prevent the scald. 



From the practical standpoint the scald may be prevented to 

 the greatest extent by producing highly colored, well-developed 

 fruit, by storing it as soon as it is picked in a temperature of 31 

 to 32 F, by removing it from storage while it is still free from scald, 

 and by holding it after removal in the coolest possible temperature. 

 A variety may differ in its keeping quality when grown in different 

 parts of the country. It may vary when grown in the same locality 

 under different cultural conditions. The character of the soil, the 

 age of the trees, the care of the orchard all of these factors modify 

 the growth of the tree and fruit and may affect the keeping quality 

 of the apples. The character of the season also modifies the keeping 

 power of the fruit. (B. P. I. B. 48.) 



PEAR AND QUINCE. 



Pear. The common pear of commerce is descended from the 

 wild Pyrus communis of Europe and Asia. The trees of this species 

 are usually pyramidal in shape. Von Mons, in Belgium, early in 

 the nineteenth century, probably did more to improve the pear 

 than any other person. He originated many of the standard kinds 

 grown to-day. The Japanese or sand pear (Pyrus sinensis) is a 

 native of Asia. Its fruit is gritty, hard, austere, and of little im- 

 portance commercially. However, it is very productive, healthy, 

 and hardy to withstand wide extremes of temperature. The Kieffer, 

 Le Conte, Garleer, and others have originated by combining the 

 sand pear with the Pyrus communis. This cross constitutes a most 

 important group commercially, for while the pears are inferior in 

 quality to most of the standard sorts on the old list, the trees are 

 exceedingly productive and the fruit is valuable for canning pur- 

 poses. The great interest in pear culture in recent years has led to 



