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Oreg. Physiological Pro"blem8 Relating to the Maturation etnd 

 Storage of Fruits, h. Pear Packaging Problems' ^ Obtain 

 information relative to use of new packaging materiails for 

 pears, principeuLly (l) effect of package on fruit metabolsim, 

 longevity and quality in storsige; (2) requirements and toler- 

 ances of specific pear varieties with reference to atmospheric 

 conditions within packsiges; and, (3) adaptability of packages 

 to commercial storage conditions. 

 Hort. k-J-h 



Oreg. Physiological Problems Relating to Pre -Packaging of Peeirs , 

 To (l) develop pre-packaging methods for peeurs with special 

 reference to: prevention of friction injury and skin discolor- 

 ation, control of scald without use of paper wraps; ajid, (2) 

 improve market quality and consumer acceptability by pre- 

 packaging with special reference to: Improvement in color 

 development during ripening, increase in shelf life, reduction 

 in damage goods rate, 

 Hort. ES-515 



Va. Farm Work Simplification. I, Work Simplification in Apple 



Packing Shed Operations^ To (1) apply techniques of motion and 

 time study developed in industry to operations i)erformed in 

 apple packing sheds; (2) learn methods of working, arrangements 

 of work places , and types of equipment that will reduce hours 

 of labor required to oi>erate apple packing sheds and to pre- 

 p€u:e detailed instructions needed by operators to carry out 

 those plans; (3) learn principles of motion economy applying 

 to apple packing shed operations and prepare illustrations of 

 those principles; (k) learn those combinations of practices, 

 facilities, euid layout, under varying conditions of size, etc., 

 which provide minimum costs at various levels of operation; 

 and, (5) attain the following specific objectives: a. elimi- 

 nate unnecess£u:y steps, b. arrange necessary steps in best order, 

 c. maximize productivity of each step, d. integrate necessary 

 steps to maximize productivity of whole job, e. learn time it 

 takes to do the jobs, and f, develop standards of work perform- 

 ance and techniques for achieving these steuidards. 

 Agr. Econ., Agr. Engin., Hort. 86022-1 



W. Va. The Improvement of Apple Juice . To (l) fortify and im- 

 prove apple juice by eidding one or more natureil constituents of 

 apples; (2) evaluate several bitter-sweet and bitter-sour crab 

 apple varieties, alone or in blends, for improvement of flavor, 

 body and nutritional veuLue of apple juice; (3) determine tannin, 

 total soluble solids, titrable acidity and Vitamin C content of 

 juice of crab apple varieties; and, (k) establish chemical iden- 

 tity of flavor constituents of apple juice having desirable 

 flavor characteristics and to use this information in achieving 

 Objective (l). 



Hort,, Agr. Biochem. 21 



