16 BVLLETIX 1072, U. S. DEPARTMENT OF AGRICULTURE. 
still firm and green tinted. Xot only will this treatment give the 
greatest security from scald, but it will also give the highest quality 
product when it becomes soft ripe. 
SUMMARY. 
For two years chemical and physiological studies of the ripening 
and storage of Bartlett pears have been carried on. 
The time of picking and method of handling pears vary widely in 
accordance with the manner in which the fruit is to be consumed. 
For fresh shipment the fruit will not shrivel if picked after the 
lenticels are thoroughly corked over. A much superior product will 
be secured, however, if the initial picking is delayed until at least two 
weeks later than this time. 
Early-picked pears after removal from the tree will remain in a 
hard, green condition for a much longer period than late-picked fruit 
from the same tree if held under normal temperature or iced-car tem- 
perature conditions. 
Early-picked pears, however, after they once become soft and ripe 
break down and decay very quickly. Late-picked pears after soften- 
ing remain in prime condition for eating for a much longer period. 
There is a wide variation in the length of time the fruit from dif- 
ferent districts will hold up following its removal from the tree. In 
general, the districts with relatively high temperatures and low 
humidity during the growing season produce Bartlett pears with the 
best carrying and keeping qualities. 
Precooling pears before shipment is to be recommended in districts 
where the fruit has poor carrying qualities, provided the refrigeration 
capacity is sufficient to cool the fruit to 30° F. within 24 to 48 hours 
following its removal from the tree. 
If the highest quality is to be secured pears for canning should 
not be removed from the tree until they show a pronounced yellow 
ground color beneath the green. 
Bartlett pears can be held successfully in cold storage for two to 
three months and, if necessary, even five months, if proper methods 
are employed. 
If fruit is to be held in cold storage, it should be allowed to come to 
the stage recommended for cannery picking before removing it from 
the tree. Early-picked fruit has a marked tendency to scald in cold 
storage. 
Fruit should be removed to the cold-storage rooms immediately 
after picking and cooled quickly. 
Fruit should be held at 28° to 30° F. until desired for use; then re- 
moved and allowed to ripen at 00° to 70°. This will give the highest 
quality for storage pears. 
WASHINGTON : GOVERNMENT PRINTING OFFICE I 1922 
