16 BULLETIN 1072, U. S. DEPARTMENT OF AGRICULTURE. 



still firm and green tinted. Not only trill this treatment give the 

 greatest security from scald, but it will also give the highest quality 

 product when it becomes soft ripe. 



SUMMARY. 



For two years chemical and physiological steadies of the ripening 

 and storage of Bartlett pears have been carried on. 



The time of picking and method of handling pears Vary widely in 

 accordance with the manner in which the fruit is to be consumed. 



For fresh shipment the fruit will not shrivel if picked after the 

 lenticels are thoroughly corked over. A much superior product will 

 be secured, however, if the initial picking is delayed until at least two 

 weeks later than this time. 



Early-picked pears after removal from the tree will remain in a 

 hard, green condition for a much longer period than late-picked fruit 

 from the same tree if held under normal temperature or iced-car tem- 

 perature conditions. 



Early-picked pears, however, after they once become soft and ripe 

 break down and decay very quickly. Late-picked pears after soften- 

 ing remain in prime condition for eating for a much longer period. 



There is a wide variation in the length of time the fruit from dif- 

 ferent districts will hold up following its removal from the tree. In 

 general, the districts with relatively high temperatures and low 

 humidity during the growing season produce Bartlett pears with the 

 best carrying and keeping qualities. 



Precooling pears before shipment is to be recommended in districts 

 where the fruit has poor carrying qualities, provided the refrigeration 

 capacity is sufficient to cool the fruit to 30° F. within 24 to 48 hours 

 following its removal from the tree. 



If the highest quality is to be secured pears for canning should 

 not be removed from the tree until they show a pronounced yellow 

 ground color beneath the green. 



Bartlett pears can be held successfully in cold storage for two to 

 three months and, if necessary, even five months, if proper methods 

 are employed. 



If fruit is to be held in cold storage, it should be allowed to come to 

 the stage recommended for cannery picking before removing it from 

 the tree. Early-picked fruit has a marked tendency to scald in cold 

 storage. 



Fruit should be removed to the cold-storage rooms immediately 

 after picking and cooled quickly. 



Fruit should be held at 28° to 30° F. until desired for use ; then re- 

 moved and allowed to ripen at 60° to 70°. This will give the highest 

 quality for storage pears. 



WASHINGTON : GOVERNMENT PRINTING OFFICE : 1922 



