

1920] - OVERHOLSER £r TAYLOR— TEMPERATURES 293 



Experiment 3 



. Effects of high temperatures upon keeping apples 



Since Bartlett and Easter pears behaved in such an unexpected 

 manner when subjected to temperatures of around io4°F., an 

 endeavor was made to determine whether varieties of apples 

 would behave in a similar manner. Yellow Newtown apples, 

 which had previously been kept in cold storage at a temperature 

 of 3 2 F., were subjected to high temperatures similar to the 

 process in experiment 2. 



The experiment was begun on December 12, with a 5 lb. 

 grape basket filled with apples subjected to each of the several 

 conditions. The temperatures varied as follows: 32, 70, 85, 95, 

 104, no, and 120 F. The relative humidity was from 90 to 

 98 per cent in each case, except that the temperatures of 7o°F. 

 and 104 F. were duplicated, the relative humidity in one instance 

 being somewhat below 50 per cent and in the other varying from 

 90 to 98 per cent. The results of this experiment can be sum- 

 marized briefly. The ripening of the apples was not delayed by 

 the higher temperatures. The rapidity of ripening was directly 

 proportional to the temperature, in that with the degrees tried 

 the higher the temperature the more rapid the ripening. After 

 2 weeks the fruit subjected to temperatures of 85 F. and above 

 were all browned throughout and soft, tasting very much like 

 baked apples. The fruit at 70 F., or room temperature, was 

 yellow in color, ripe, and just about best for eating. The fruit at 



32 F. was still green and hard unripe. 



Practical applications 



The practical applications of the data presented are somewhat 

 limited, but the facts may be of value some years and in certain 

 sections in connection with the time of picking Bartlett pears. 

 For example, as a rule during the hottest seasons the growers have 

 felt a greater necessity for earlier picking than when the season 

 is normal at the time of ripening. In view of the results obtained, 

 it may really happen that the ripening of the pears is delayed by 

 the excessively hot weather, and would mean that the fruit might 

 well be allowed to remain on the trees longer than would be the 



