

1920] 



OVERHOLSER &• TAYLOR— TEMPERATURES 



291 



TABLE VI— Continued 



Lot no 



6 



7 



8 



Treatment 



room 



Room temperature 



(7i° F.), 

 humidity (60 per 



cent) 



Room temperature 

 (6p° # F.), high hu- 

 midity (96 per 

 cent) 



Cold storage (32 

 F.), moderate hu- 

 midity (70 per 

 cent) 



Date of examination 



September 28 



Green, same as 

 when first put 

 in, no mold 



Green, same as 

 when first put 

 in, no mold 



Green, same as 

 when first put 

 in, no mold 



October 3 



Green, firm, un- 

 ripe, 'very 

 slightly 

 wilted 



Same as lot 6, 

 but even less 

 wilted, practi- 

 cally plump 



Same as when 

 put in 



October 10 



Medium firm 

 ripe, yellowish 

 green, almost 

 at best eating, 



somewhat 

 wilted 



Firm 



ripe, light 

 yellowish 

 green, almost 

 as ripe as lot 6 



Same as 

 put in 



when 



This is true notwithstanding the fact that earlier in the period of 

 ripening certain identical conditions, as contrasted with others, 

 would appreciably arrest the ripening process. 



The results of experiment 2 indicate that for Bartlett pears 

 a nearly continuous temperature of io4-iio°F., and a relative 

 humidity of 95-98 per cent, result in the most marked delay of 

 the ripening process when high temperatures are the factor em- 

 ployed. Temperatures above no°F. result in a more rapid 

 breakdown of the tissue than do any temperatures below. A 



temperature 

 than uo°F. 



: 107 F. gives better results in delaying the npemng 

 When the moisture content of the surrounding air 



high that water is precipitated on the fruit, the 



low to prevent this. 



ve humidity 

 experiment 



clusively that within a certain limit high temperatures 

 appreciably to delay the ripening of Bartlett and Easter 

 Excessively high humidity and these high temperatures, ho 



tend 



and 



upon the pears. 



humidity and these 



result in excessive wilting of the 



