\ 



T ^ 



286 BOTANICAL GAZETTE (april 



amount 



brin 



seems 



within a given limit high temperatures may act in the same manner 

 as do the low temperatures to which fruits are subjected in cold 

 storage; that is, temperatures approaching certain limits in either 

 extreme cause a reduction in the protoplasmic and enzymatic 



depending upon the extent of the 



inhibition, delays to a greater 

 ripeness. As has been stated e 



xperiments 



upon are of a very preliminary nature, and an effort is being made 

 to repeat them. Furthermore, at such high temperatures for any 

 long period of time the flavor might be affected so that the quality 

 would be appreciably lowered. As a matter of fact, the 'flavor 

 of the pears subjected to the higher temperatures was somewhat 

 abnormal. A slight acidity was noticeable and a lack of the 

 normal sweetish taste and juiciness was apparent. This can 

 probably be accounted for by the fact that the comparatively 

 high temperatures would be expected to increase the respiration. 

 Carbohydrates are necessary for respiration, and are gradually 

 used by this process; hence it follows that the sugar content 

 would have been decreased. This decreasing of the sugar content 

 would have made the normal acid content somewhat more notice- 



intramolecular 



may have been carried on to a certair 

 to waste products that affect the flavor. 



A second drawback to the practicality of utilizing high temper- 

 res and high humidity in keeping fruits is the danger from rot. 



ironment 



orgamsms 



the decay of the fruit. While the experiments, therefore, show 

 that temperatures ranging from 95 to no°F., with the optimum 

 at about 104 or 105 F., will delay or prolong the normal ripening 

 process of Bartlett pears at least two weeks, when contrasted 

 with fruit placed at average room temperatures of 70 to 8o° F., 

 the danger from rot and the development of abnormal flavors 

 limit the practical use of these higher temperatures. 



