DESCRIPTION OF PLATES. 



Plate I. (Frontispiece.) Average condition of Georgia Elberta peaches two weeks 

 in storage after forty-eight hours' withdrawal to a warm room. The upper 

 specimen represents the average condition of fruit stored in a temperature of 

 36° F. The lower specimen represents the average condition of the fruit stored 

 in 32° F. The lower temperature gave better results in every respect. (Natural 

 size. ) 



Plate II. Average condition of Maryland Kieffer pears, March, 1902. This fruit 

 was picked from young trees on October 21, 1901, and was stored the following 

 day in a temperature of 32° F. Under these conditions the fruit kept well until 

 late in the spring. (Reduced one-fifth. ) 



Plate III. Average condition of Maryland Kieffer pears on January 15. 1902. This 

 fruit was picked from young trees October 21, 1901, and stored in a firm condi- 

 tion ten days later in a temperature of 32° F. The delay in the storage caused 

 the fruit to decay from the core outward. (Reduced one-fifth.) 



Plate IV. Fig. 1 shows the influence of immediate and delayed storage on Mary- 

 land Kieffer pears. The fruit in the box at the right represents the average con- 

 dition of pears picked October 21, 1901. stored October 22, and withdrawn March 

 3, 1902. Storage temperature 32° F. The fruit was wrapped in parchment 

 paper. It was in prime commercial condition when withdrawn from storage. 

 The fruit in the box at the left represents the average condition of pears picked 

 from the same trees at the same time. It was stored in the same temperature 

 ten days later and withdrawn March 3. 1902. All of the fruit had decayed. 

 Fig. 2 shows the influence of 36° and 32° F. storage temperature on the keeping 

 of Kieffer pears. The fruit in both packages was picked October 21, 1901, and 

 stored October 22, 1901. The package at the left represents the average con- 

 dition of the fruit when withdrawn March 3, 1902. from a temperature of 36° F. 

 Ail of the pears were soft and discolored, and some of them decayed. The fruit 

 in the package at the right, kept in a temperature of 32° F.. was bright yellow, 

 firm, and in prime commercial condition. 



Plate V. Average condition of Maryland Kieffer pears March 3. 1902. Picked 

 October 21. 1901: stored October 22. 1901. Temperature 36° F. In this tem- 

 perature the fruit did not keep well after December 1. (Reduced one-fifth. ) 



Plate VI. The upper figure shows the average condition of western New York Bart- 

 lett pears in the center of a barrel one week after being placed in storage. In 

 this position the fruit cools more slowly than that near the staves or ends and 

 it therefore ripens considerably before the temperature is reduced. The lower 

 figure shows the average condition of the pears one week after storing at top and 

 bottom and next to the staves of the same barrel. In these positions the fruit 

 cools quickly and the ripening processes are retarded. For quick ripening fruits 

 that are handled in hot weather small packages are preferable. (Natural size.) 



Plate VII. Illustration of the influence of wrappers on the keeping of the Kieffer 

 pear. This fruit was picked October 21, 1901. stored October 22. 1901, in a tem- 

 perature of 32° F.. and withdrawn January 20. 1902. Nearly 50 per cent of the 

 unwrapped fruit was decayed, while there was no loss in the fruit wrapped in 

 news paper or in parchment paper I lowest figure). 

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