STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 23 



is sometimes more important on pears, particularly Winter Nelis, 

 than gray mold rot. Losses from blue mold can be greatly reduced 

 by careful picking and handling, prompt storage at 30° to 31° F. after 

 harvest, and the use of paper wrappers to prevent direct contact 

 between diseased and sound fruit. 



Table 5. — Length of time at 30° to 31° F. for safe storage of certain varieties of 

 pears at shipping point and after shipment to market (58) 



Storage treatment and variety 



Stored immediately after harvest: 



Hardy _— 



Cornice 



Bosc 



Clairgeau 



Winter Nelis 



Easter Beurre 



Anjou 



Stored after 12-day transit period (not precooled): 



Anjou 



Bosc 



Clairgeau.. 



Winter Nelis 



Easter Beurr6 



Stored after 12-day transit period (preccoled): 



Anjou 



Hardy 



Cornice 



Bosc 



Clairgeau 



Winter Nelis 



Length 



of storage 



period 



Months 



2 to 3 



2 to 3 



3 to 3J-2 



6 



6 to 7 



5 to 7 



5 to 6 



4 to 5 



lto2 



2 to 6 



2 to 4 



4 to 6 



4 to 5 



2 to 3 



2 to 3 



2 to 3 



3 to 6 



6 to 7 



End of storage period 



September to November. 

 November to December. 



Do. 

 February. 

 March to May. 



Do. 

 March. 



January to February. 

 October to November. 

 October to February. 

 October to January. 

 January to March. 



March. 



September to November. 



November to December. 



Do. 

 November to February. 

 March to May. 



Kieffer pears, if they are sound, firm, and still green when stored 

 and are held under the conditions recommended for other fall and 

 winter pears, can be expected to keep satisfactorily for 2 or 3 months. 

 If intended for storage, they and other varieties should be handled 

 with extreme care during the picking and packing process, because 

 even slightly bruised or rubbed places are very likely to turn black 

 and seriously damage the sales value of the fruit. Recent investiga- 

 tions (4%) by the United States Department of Agriculture have 

 proved that a ripening temperature of 60° to 65° F. is essential for 

 the attainment of maximum quality in Kieffer pears for either dessert 

 or canning purposes. 



Pineapples 



(Temperature : mature green, 50° to 60° F. ; ripe, 40° to 45° F. ; relative humidity, 85 to 90 



percent) 



Pineapples are not adapted to long storage. Fully ripe fruits can 

 be held satisfactorily at 40° to 45° F. for 2 to 4 weeks. Mature green 

 fruits should not be held at temperatures below 50° and even at this 

 temperature some of them will retain part of the green color in the 

 skin and will fail to develop good flavor in the flesh after removal 

 to room temperature. The maximum storage period for such fruit 

 at 50° is 3 or 4 weeks. When held at 60°, mature green fruit ripens 

 slowly, but after 2 or 3 weeks losses from decay, chiefly black rot, 

 may be expected. The relative humidity for pineapples in storage 

 should range from about 85 to 90 percent. 

 (See 89, 96.) 



