HANDLING, SHIPPING, AND STOEAGE OF BARTLETT PEARS. 13 



ripening, however, this same fruit will remain firm and without 

 decay for several days, giving a long period in which to put the 

 fruit into the cans. 



It is obvious, however, that if the pears are left on the trees until 

 late in the season the cannery will have a large quantity of fruit to 

 handle within a comparatively short time. In many cases this can 

 be remedied only by putting the fruit, or a portion of it, into cold 

 storage and holding it there until such time as it can be utilized to 

 advantage. 



THE COLD STORAGE OF BARTLETT PEARS. 



The cold storage of Bartlett pears has passed the experimental 

 stage, and it only remains for handlers to adopt the best methods in 

 order to obtain a high-grade stored product. This variety of pear 

 has been held in commercial storage for a period of three months, 

 and in experimental storage up to five months, practically without 

 loss. 



The two factors which in the past have been responsible for the 

 greatest loss to pear-storage men are (1) allowing the fruit to be- 

 come too nearly ripe after removal from the tree before putting 

 it in storage and (2) holding the storage rooms at too high a tem- 

 perature. To these should be added a third factor, namely, pear 

 storage scald. These factors will be discussed individually. 



If fruit is to be held in cold storage it is essential that it be placed 

 in the storage rooms as soon as possible after removal from the tree. 

 It is impossible to stop entirely the ripening processes going on in 

 fruit by cold storage, though the rate of ripening can be so reduced 

 that several months will be required to attain the same degree of 

 ripeness that would be reached in 10 days to two weeks at ordinary 

 temperatures. In storing for a cannery the fruit should be placed 

 in storage immediately after removal from the tree for the best 

 results. This is especially the case if fruit from districts producing 

 pears of very poor keeping quality is being stored. This fruit, if 

 left on the tree until in the best condition for canning, will ripen 

 within three or four days after removal from the tree. Such fruit 

 should be in storage within 24 hours at the maximum from the time 

 of picking and preferably on the same day it is picked. This is 

 possible only if the storage house is within trucking distance of the 

 orchard. 



STORAGE TEMPERATURE. 



Commercial experience, as we'll as detailed tests by the Bureau of 

 Plant Industry, have shown that for the best results in cold storing 

 Bartlett pears the temperature should be 30° F. or slightly below. 

 This is the temperature thai has been found best in the Yakima Val- 

 ley district in Washington, where fruit handlers have had the widesl 

 experience in the commercial cold storage of HartleUs of any section 

 in the Pacific Coa I States. A.s mentioned earlier in (his report, it 



