36 



for It was tlaoToglit then that a lower temperature discol- 

 ored the fruit and injured the quality and also it was 

 thought that the pears went too the "bad quicker when 

 moved to a hot air. In recent years storage houses car- 

 ry the pears at a temperature common for apples thirty 

 to thirty- two degrees P, while the Depaetment has car- 

 ried out experiments with Bartletts and Keiffers in a 

 temperature from thirty-two to thirty-six degrees P, 

 Prom these experiments it has been found that the fruit 

 kept longer in the cold temperatures and remained in 

 good quality longer after "being removed to warmer tem- 

 peratures. 



There is a much wider variation in the keeping of 

 pears when they have been delayed then stored in a tem- 

 perature of from thirty-two to thirty-six degrees than 

 when stored in the same temperature at once, after be- 

 ing picked. It ripens and deteriorates quickly in high 

 temperatures if it was improperly handled. Lower tem- 

 peratures keep the fruit longer and is more essential 

 in preventing rapid decay from improper handling, 



IHPLUEHCE OP A WRAPPER. 

 The life of a fruit when stored away is proloiiged 



