HAXDLIXG, SHIPPING, AXD STORAGE OF BARTLETT PEARS. 13 
ripening, however, this same fruit will remain firm and without 
decay for several days, giving a long period in which to put the 
fruit into the cans. 
It is obvious, however, that if the pears are left on the trees until 
late in the season the cannery will have a large quantity of fruit to 
handle within a comparatively short time. In many cases this can 
be remedied only by putting the fruit, or a portion of it, into cold 
storage and holding it there until such time as it can be utilized to 
advantage. 
THE COLD STORAGE OF BARTLETT PEARS. 
The cold storage of Bartlett pears has passed the experimental 
stage, and it only remains for handlers to adopt the best methods in 
order to obtain a high-grade stored product. This variety of pear 
has been held in commercial storage for a period of three months, 
and in experimental storage up to five months, practically without 
loss. 
The two factors which in the past have been responsible for the 
greatest loss to pear-storage men are (1) allowing the fruit to be- 
come too nearly ripe after removal from the tree before putting 
it in storage and (2) holding the storage rooms at too high a tem- 
perature. To these should be added a third factor, namely, pear 
storage scald. These factors will be discussed individually. 
If fruit is to be held in cold storage it is essential that it be placed 
in the storage rooms as soon as possible after removal from the tree. 
It is impossible to stop entirely the ripening processes going on in 
fruit by cold storage, though the rate of ripening can be so reduced 
that several months will be required to attain the same degree of 
ripeness that would be reached in 10 days to two weeks at ordinary 
temperatures. In storing for a cannery the fruit should be placed 
in storage immediately after removal from the tree for the best 
results. This is especially the case if fruit from districts producing 
pears of very poor keeping quality is being stored. This fruit, if 
left on the tree until in the best condition for canning, will ripen 
within three or four days after removal from the tree. Such fruit 
should be in storage within 21 hours at the maximum from the time 
of picking and preferably on the same day it is picked. This is 
possible only if the storage house is within trucking distance of the 
orchard. 
STORAGE TEMPERATURE. 
Commercial experience, as well as detailed tests by the Bureau of 
Plant Industry, have shown that for the best results in cold storing 
Bartlett pears the temperature should be 30° F. or slightly below. 
This is the temperature that has been found best in the Yakima Val- 
ley district in Washington, where fruit handlers have had the widest 
experience in the commercial cold storage of Bartletts of any section 
in the Pacific Coast States. As mentioned earlier in this report, it 
