Taste 5.—/nfluence of different sealed, fold closed, and stretch 
wrapped films on certain changes in Anjou pears at 31° F., by spect- 
fied days in storage, 1949, 1950, and 1952 
Year, film and period of storage ' Firmness pene ee 
1949 
Pliofilm (75FF): | Pounds Percent Percent 
TAQ days 2aS ek ee eee | 128) 0. 069 1. 02 
TSOnd ays uk Se Vr OOS Dice Bega areas | LOE) Ol 1. 04 
18O.dayslia os eo ele en eee eh 126 2. 40 
PS ON Lays eS es a een Ne ay pane ee SA7. . 106 2210 
Cellophane (300 LSAT): 
TAQ ed aty See ee Ba ee ee Re ee 10.8 . 060 1. 60 
1S Oday Gea o Hck Loire Sin eile ae eee 10. 5 07d 1. 89 
ES O\claiys ser ee eee ee aes eee eee eee | te) . 130 3. 00 
Check standard pack: 
TAO" Gays eel Sine ees ey Riya es earring 8. 5 OMG 3. 16 
LS Qud ays s: SOs Ve ee paar a ad 7.8 123 3. 95 
1950 
Pliofilm (80 FM1): 
M2 Gay Sas ae ee ee a gee onan 9. 8 . 073 2. 40 
DAV AR CAS 36 scp 9s Speier ce see ny Ee (0 . 100 3. 40 
Pliofilm (100 FM1): 
IWS YAR Iz {SiMe Ne ENS, Betray pC Reh Uae Peal Peek . 069 1. 37 
Di A CE YiS Sia oe ane Macias ep 9. 4 . 100 1. 99 
Polyethylene (150): 
LO ZPOAYS Bie SSUGs Cie Ae ee Ly res ee alee Nig . 070 SG 
DUAR GAYS Snes x nie ate, 2 Ap pat re Sigel ray een pe Oia . 090 mall 
Check standard pack: 
IE) ZL YS oe cS ac ic eer rete eee 9. 0 2075 Sola 
ZAM IB ViSUS ES Seana, Lor Eas PEAS rcp Eaten Coen ape a3 . 160 5. 63 
1952 
Polyethylene (100): 
CLT VS apt BND Sa sp en alee 10. 7 + OO TS Ske eee eee 
PANES G [chicane Men cians wee ac denne RS Se 8. 6 #135. | . 34 
Check standard pack: | 
OCA S eters Bae aS ces AN nk ae ee 10. 7 SiQOI aie sees 
ZANG Ca yi Sets = res ear ee RNa ka re 6. 3 . 238 5. 94 
1 The bag-formed film liners were folded over top rather than sealed. 
2 Individual fruits were encased in stretch-wrap film. 
150 polyethylene films all provided atmospheres with 1 to 3 percent of 
CO, and 14 to 18 percent of O, when used at 31° F. as sealed films 
for Anjou pears. These concentrations of gases were satisfactory, 
were established early in storage, and remained relatively constant 
thereafter. 
The appearance of Anjou pears at 31° F. in all of the sealed films 
noted in table 7 was distinctly superior to that of comparable fruit 
packed in the standard manner. The former were fresh, firm, dark 
green in color, and free from visible shrivel. Anjou scald as shown 
in figure 7, was much less pronounced in the late-stored fruit in the 
stretch-wrapped film than in that in oiled wraps. 
12 
