1920] 



OVERHOLSER &• TAYLOR— TEMPERATURES 



289 



TABLE V 



Bartlett pears 



September 



PROGRESS OF SECOND TEST. 



Lot No. 



3 



4 



5 



6 



7 



8 



Treatment 



High temperature 

 (9o°F.), high hu- 

 midity (100 per 

 cent) 



High temperature 



(99.2° F.), high 



humidity (100 

 per cent) 



High temperature 



(io 9 °F.), high 

 humidity (91 per 

 cent) 



High temperature 

 (1 21.2 F. ), 



moderate hu- 



midity (70 

 cent) 



per 



High temperature 

 (ioi°F.), low hu- 

 midity (well be- 

 low 50 per cent) 



Room temperature 



(7i°F.), room hu- 

 midity (60 per 

 cent) 



Room temperature 

 (6 ? °F.), high hu- 

 midity (96 per 

 cent) 



Cold storage (32 



F^, moderate hu- 

 midity (70 per 

 cent) 



Date of examination 



September 28 



Only slightly 

 riper than 

 when started 



Only slightly 

 riper than 

 when started 



Only slightly 

 riper than 

 when started 



Slight browning 

 of skin to one- 

 third break- 

 down 



Same as lot 3 



About the same 

 as lot 1 



Same as lot 6 



Same as when 

 test started 



October 3 



- 



Firm , unripe, 

 greenish yel- 

 low, extreme 

 saturation 

 developing 

 mold on fruits 



Firm, un ripe, 

 supersatu- 

 rated atmos- 

 phere de- 

 veloping mold 



Firm, unripe, 

 greenish yel- 

 low ; 1 fruit 

 slight brown- 

 ing at stem 

 end, others 

 small brown 

 rotten spots 



All chocolate 

 colored 

 throughout, 

 cooked taste, 

 quite firm 



Firm, unripe, 

 greenish yel- 

 low, same as 



lot 3 



Full 



almost 



at best eating 

 condition, 

 light yellow, 

 slightly 

 wilted 



Same as lot 6 



Same as when 

 test started 



October 10 



Firm, no wilting, 

 nearly yellow, 

 three-fourths 

 colored, 

 yet ripe 



not 



Firm, no wilting, 

 nearly yellow, 

 not quite as 

 ripe as lot 1 



Firm, no wilting, 

 nearly yellow, 

 not quite as 

 ripe as lot 2; 

 3 fruits slight 

 breakdown a t 

 base , lacking 

 in flavor, 

 quality very 

 poor 



All gone 



Firm, wilted, not 

 ripe, same as 

 lot 1* 



Soft ripe, full 

 clear yellow, at 

 or slightly past 

 best eating, no 

 wilting 



Same as lot 6 



Practically same 

 as when test 

 started 



* The second crop Bartlett pears of this lot was allowed to remain in the Freas oven until November 5 

 <-m this date, nearly 6 weeks after the experiment was started, the fruit could be described as five-sixths 

 colored, unripe, dry, rather badly shriveled, and somewhat insipid, but not displeasing in flavor. 



