N-14390 
Figure 7.—Showing Anjou pears after removal from 31° F. on February 7, 1950, 
and ripening at 65° for 4 days. Top row—wrapped in plain paper. Bottom 
row—stretch-wrapped in Pliofilm 75 FF. Note difference in Anjou scald 
between the two lots. 
Taste 6.—Average percentage concentration of carbon dioxide in 
the atmosphere when Anjou pears were held in various sealed films 
Gas concentration in sealed films 
Film 31°5R2 65°-70° 
COms |=" 0; Cols sO: 
eee | 
Pliofilm— Percent | Percent Percent Percent 
be OG ieee ek 9. 0 10. 0 2 16.0 | 0. 0 
‘2A Be ese aise aes ee ene ae 6. O 14. 0 2 15. 0 | 0. O 
C/E) LER Eira ge le 3. 0 55,0 Doe Oral 4.0 
SURIVeleseee == ee Se ok 1. 0 18. 0 | 3 3.0 6. 0 
OO Bra lie See eos 15 14. 0 34.0 6. O 
SO Bible bene sy oa aren ES, 4.0 12. 0 31'5:.0 0. O 
IL QO 18 El De oe te a 4.0 6. 0 3 16. 0 0. 0 
Cellophane— F 
SOO Bs Atie ce eS 1. 0 18. 0 29.0 Zo 
Polyethylene— 
INO ieee rh ee eS) 14. 0 N76 10 
TLS 0) eS eee ee eee ee, 1s 17. 0 48.0 1.0 
1 During 189 to 216 days of storage. 3 After 4 days of ripening. 
2 After 5 days of ripening. 4 After 7 days of ripening. 
13 
