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there were many pear trees, and although fireblight occasionally caused trouble 

 with the more susceptible varieties, pruning seemed to take care of it pretty 

 well. 



When the fertilizer industry came along with cheaper fertilizers carrying 

 higher amounts of nitrogen, growers were able to increase production with the 

 higher fertilizer rates which, in turn, caused a lush tree growth, followed by a 

 significant increase in fireblight. 



As a result, the more susceptible varieties of pears were lost and the pears 

 were neglected, while orchardists made profits in apples. 



This was yesterday. What about today? 



Orchardists should re-evaluate the pear in the light of today's knowledge. 



First of all, growers who have pears available find it very profitable, and 

 very few orchardists have sufficient pears to meet their present retail 

 requirements . 



This situation should continue, since the cost of getting West Coast pears 

 to the East remains high, and since the mysterious malady known as "pear decline" 

 is affecting West Coast production. This disease has, in effect, given us a shot 

 at the wholesale pear market, also. 



We now have new varieties, such as Morgan and Carrick, which are resistant 

 to fireblight, and there are many other varieties now offered that show resist- 

 ance. Experiment stations and nurseries are also working on development of other 

 resistant varieties. 



Furthermore, it is believed that fireblight can be minimized by maintaining 

 pear trees at moderate vigor. About six to twelve inches of new growth each year 

 seems to be sufficient, and light pruning with moderate fertilization will give 

 adequate production while keeping the vigor from being excessive. 



New antibiotic sprays show real promise in controlling fireblight when it 

 does occur. 



Although hand thinning is costly, some growers feel that it pays off, and if 

 production of pears increased, certainly chemical thinners would be developed. 



Pears can be stored longer in boxes lined with polyethylene. About 80 to 90 

 per cent of the pears from the Northwest are now packed in sealed, 1.5 mil poly- 

 ethylene liners. The storage life is extended considerably at temperatures of 

 30°F. Typically, four to six weeks can be added to the storage life. 



For these reasons, then, it would seem that growers should look into the 

 possibility of raising more pears. They sell easily, they move in roadside 

 stands at a good profit, and there is every reason to believe stores and wholesale 

 markets would welcome them. 



William R. Goss 



Worcester County Extension Agent 

 in Agriculture 



