22 COLD STORAGE OF THE PEAR AND PEACH. 



The fruit should be stored in a temperature of about 32° F., unless 

 the dealer desires to ripen the fruit slowly in storage, when a temper- 

 ature of 36° or 40° F., or even higher, may be advisable. The fruit 

 keeps longest and retains its color and flavor better in the low tem- 

 perature. It also stands up longer when removed. (See Pis. II, IV, 

 fig. 2, and V.) 



The fruit should be stored in a package from which the heat will be 

 quickly radiated. This is especially necessary in hot weather and with 

 quick- ripening varieties like the Bartlett pear. For the late pears that 

 are harvested and stored in cool weather it is not so important. Bart- 

 letts may ripen in the center of a barrel before the fruit is cooled down. 

 A box holding not more than 50 pounds is a desirable storage package, 

 and it is not necessary to have it ventilated. The chief value of a 

 ventilated package lies in the rapidity with which the contents are 

 cooled, but long exposure to the air of the storage room causes the 

 fruit to wilt. (See PI. VI.) 



Ventilation is essential for large packages, especially if the fruit is 

 hot when stored and ripens quickly. 



A wrapper prolongs the life of the fruit. It protects it from bruis- 

 ing, lessens the wilting and decay, and keeps it bright in color. A 

 double wrapper is more efficient than a single one, and a good combi- 

 nation consists of absorptive unprinted news paper next to the fruit, 

 with a more impervious paraffin wrapper outside. (See PI. VII,) 



The qualit} r of a pear normally deteriorates as it passes maturity, 

 whether the fruit is in storage or not, or it is never fully developed if 

 the fruit is ripened on the tree. The quality of the quick-ripening 

 summer varieties deteriorates more rapidly than that of the later kinds. 

 Much of the loss in quality in the storage of pears may be attributed 

 to their overripeness. The quality is also injured bj r impure air in the 

 storage rooms, and the warm summer pears will absorb more of the 

 odors than the late winter varieties. The fruit will absorb less if cool 

 when it enters the storage room. The air of the storage room should 

 be kept sweet by proper ventilation. 



The rapidity with which the fruit breaks down after removal depends 

 on the nature of the variety, the degree of maturity when withdrawn, 

 and the temperature into which it is taken. Summer varieties break 

 down normal^ more quickly than later kinds. The more mature the 

 fruit when withdrawn the quicker deterioration begins, and a high 

 temperature hastens deterioration. If taken from the storage house 

 in a firm condition to a cool temperature, the fruit will stand up as 

 ' long as other pears in a similar degree of maturit} T that have not been 

 in storage. 



It pa}^s to store the best grades of fruit only. Fruit that is imper- 

 fect or bruised, or that has been handled badly in any respect, does not 

 keep well. 



