HANDLING, SHIPPING, AND STORAGE OF BARTLETT PEAPvS. 15 
month. Upon removal from cold storage the fruit ripened normally 
and made a canned product of as high a quality as though it had not 
been placed in storage. 
PEAR SCALD. 
During recent years, as Bartlett pears have been held in cold 
storage in constantly increasing quantities, fruit has frequently come 
out of storage in a blackened condition. The skin is black or brown 
and tends to slough off very readily. The injury usually does not 
penetrate the tissues very deeply, but when much of the surface of 
the fruit is affected it renders the pear practically worthless. 
Many of the men who have put fruit in cold storage have attributed 
this trouble to freezing in the storage rooms. This is not the case, 
however, for fruit that has been held at temperatures never below 
35° F. has' been found badly scalded upon removal from storage. It 
is apparently a trouble of pears in cold storage closely analogous to 
the storage scald of apples. 
During two years of investigational work on pear storage the 
writer found that this trouble developed several times when fruit 
was removed from storage. In pears from the same trees and held 
under exactly similar conditions in the storage rooms, it has inva- 
riably been the early-picked fruit that scalded upon removal from 
storage. During the summer of 1920, Bartletts were picked from 
the same trees in a typical orchard in Sacramento, Calif., on June 
30, July 9, 14, 24, August 3 and 13. Part of each lot of this fruit 
was held at 35° and part of it at 30° F. On September 24 the fruit 
was removed from the room having a temperature of 35° F. and 
held at ordinary room temperature. At that time it was yellow ripe, 
though still firm. The first three lots picked, from June 30 to July 
13, showed practically 100 per cent scald. Lot No. 4, picked July 
23, showed approximately 50 per cent scald, while lot No. 5, picked 
10 days later, was almost entirely free from it. No scald showed 
in lot No. 6, picked on August 13. Fruit from Santa Clara, Calif., 
showed practically the same condition. Apparently, early-picked 
fruit is far more susceptible to scald than that picked late. It is 
particularly necessary, therefore, that fruit be well matured on the 
tree before picking if it is intended for cold storage. 
In all of the tests so far conducted there has been less scald in fruit 
held at 28° to 30° F. than in that held at higher temperatures. It 
seems probable that this is because the fruit has been removed from 
storage at the lower temperature when in a hard, green condition. 
Scald appears to develop mainly on fruit that is removed from cold 
storage in a yellow-ripe condition. The late picking of fruit in- 
tended for cold storage, followed by its prompt removal to the cold- 
storage rooms, appears to be the best insurance against scald. Such 
fruit can be removed after a reasonable season in cold storage while 
