Data in figure 5 and table 8 show that the respiratory rate of 
Anjou pears, while in cold storage and during the first few days of 
ripening, was significantly lowered by packaging in sealed films. 
Data in figure 5 were obtained from the fruit while in sealed film; 
those in table 8 were developed from fruit whose film had been re- 
moved 48 hours prior to measurement of respiration and therefore re- 
flect the residual effect of previous packaging methods. The poly- 
ethylene film was more effective in lowering respiratory activity than 
was the Phofilm. These data, together with those on soluble pectin 
formation, afford specific evidence that the physiology of both Bart- 
lett and Anjou pears can be favorably influenced by packaging the 
fruit in sealed films. 
TasLe 8.—Pespiration of Anjou pears at 31° and 70° F. as influenced 
by packaging in sealed polyethylene film 
Respiration of fruit, 
CO,/Kg. per hour 
Dace ese Days in — Condition and dessert 
ihre storage Sealed quality 
Standard 
polyethyl- k (B) 
ene (A) ! Dae 
1953 
Degree F. | Number | Milligrams) Milligrams 
Mar. 17 31 176 2.9 3.8 | Both lots of fruit hard, 
light green. 
Apr. 13 31 203 2.8 3. 7 | Both lots hard, (B) more 
vellow color than (A). 
Apr. 14 70 1 DA eas 32. 3 | Lot (B) softer and lighter 
green than lot (A). 
Apr. 15 70 2 25.5 37.0 | Same difference between 
lots as above. 
Apr. 16 70 3 29. 2 36. 2 | Both lots softening, con- 
siderable pear scald. 
pre ol 7 70 4 Sie 36.5 | Both lots almost eating 
ripe. 
Apr. 18 70 5 35. 0 35. 3 | (A) Excellent dessert (B) 
poor dessert, granular. 
Apr. 20 70 7 31.9 35. 3 | (A) Excellent dessert (B) 
mealy, poor dessert. 
Apr. 23 70 10 314 33. 7 | (A) Excellent dessert (B) 
mealy, core breakdown. 
Apr. 25 70 12 2 35. 8 340.0 | Blue mold decay in both 
lots. 
1 Fruit removed from sealed film 48 hours prior to respiration measurements. 
2 Mealy, slight amount of decay. 
3 Mealy, severe internal breakdown, considerable surface decay. 
Ripening Capacity and Dessert Quality 
Information on the ripening behavior and dessert quality of Anjou 
pears previously stored in sealed films is presented in table 7. The 
results from ripening follow a pattern similar to that for the Bart- 
lett variety. All of the sealed films definitely prolonged the normal 
15 
