i92o] OVERHOLSER &• TAYLOR— TEMPERATURES 285 



greater temperature at which the pears were kept. The some- 

 what lower humidity resulted in the pears wilting appreciably. 

 The pears in lot 4 were hard unripe , or not quite as ripe as the fruit 



in lot 3 . 



ged 



approximately 60 per cent. The higher temperature resulted in 

 an appreciable delay in ripening when contrasted with lot 3, 



the high temperatures some difficulty 



wilting. With 



in 



Interpretation of results 



j 



It is somewhat difficult to account for the surprising results 

 obtained. The general idea has been that low temperatures only 

 were <5f importance in preserving fruits for any period of time and 

 in arresting the deteriorating processes. As contrasted with this, 

 high temperatures were looked upon as extremely conducive to a 

 hastening of the breakdown of the tissues and in shortening the 

 keeping period of fruit. 



The delay in ripening might be assumed upon the basis of an 

 accumulation of carbon dioxide, the assumption being that pos- 

 sibly a comparatively large mass of fruit stored in a relatively 

 small closed container, at high temperatures, would result in an 

 abnormal amount of carbon dioxide surrounding the fruit. The 

 writers, however, doubt whether there was any measurable ac- 

 cumulation of carbon dioxide, since the capacity of the drying oven 

 was relatively large for the amount of fruit contained therein. 

 Furthermore, the ventilation pipe at the top permitted the warm 

 air to be continually escaping. In addition, the oven was opened 

 about every 3 days to make observations and add water to the 

 evaporating pan. This would give a good aeration. The writers 



* 



at first felt that the explanation might be that with certain low- 

 temperatures conditions result whereby not only katabolic activity 

 or destructive metabolism but all metabolism is lessened or reduced 



minimum 



high relative humidity 



On the other hand, with high temperatures and 

 nidity surrounding the fruit, conditions may be 



carry 



able, at least partially, to 



metabolism 



