Taste 7.—The ripening of Anjou pears following storage in sealed 
film for specified days, 1949-52 
Year, film, and period of cold storage 
Pliofilm (75 FF): 
PA QE GAY Sire ee EN at aE IT Nit sie oA ne 
TLS Oh ay Se ues NU se eden pe ne as 
( 
Y 
Cellophane (300 LSAT): 
ST A ORS fot os er re SS lc ee 
Pliofilm (80 FM1): 
PE ZA CUA ys ese AG sh 
Pliofilm (100 FM1): 
MIPSSW/ANCG 2 Yat ca ae et aE oy Nl oy che ta a 
Polyethylene (150): 
US 7456 Ty tic ge We cl Te oD 
og RTGS GI Yo fected aD MO Spt heen z 
Check standard pack: 
Pliofilm (80 FM1): 
NG Leary Se oct a NN a a ten ee 
Pliofilm (80 HP): 
DRS aCe Keats ibid pe Re A Saat a hs aN od UN 
Pliofilm (100 HP): 
DIRS YS TEC Esa chau etn ea Ug aL oa a A A ai ius 
Polyethylene (150): 
TES OI Cl cays use 30k oe eg CO Oe a ale ane 
Check standard pack: 
BOONE YS pee Se Poh HELE alae area 
Polyethylene (100): 
LG OVA Seo wok ee ae C8 er Sites ee a 
AG 8 CLEANS ary ne ee cme ae ea eae ee ee 
Check standard pack: 
MUS} SAC MY ae es mer eR SARL a 
Zi yal ely Po ak OSE ge ene pe Te Ue 
Period 
under 
seal 
- ripened 
Period to 
acquire 
optinum 
dessert 
quality 
Additional 
period of 
acceptable 
dessert 
quality 
Days 
CO NANKR NANA NRA 
oo Cror Orr 
oO FO FO FO FO 
om FN 
Days 
2 
10 
12 
12 
8 
9 
bo 
bt 
OMI ON ON ON 
HO) 
Days 
Croror CONWn Be BBE 
oF NONO OIWwonN 
_ 
bo 
bo 
mS COO WN Cocor COn 
Como PANO 
1 
1 
' Loss of normal ripening, granular texture, shrivel, surface scald, poor dessert. 
* Distinet lack of true varietal flavor but no tissue injury or flavor suggestive 
of anaerobic conditions. 
14 
