Further Investigations. Storing, and Ripening. of Pears from. Rogue River Valley. Agricultural Experiment Station Oregon State Agricultural College

Transcription

1 STATION BULLETIN 254 AUGUST, 1929 Further Investigtions on the Hrvesting, Storing, nd Ripening of Pers from Rogue River Vlley Agriculturl Experiment Sttion Oregon Stte Agriculturl College CORVALLIS

2 OREGON STATE BOARD OF HIGHER EDUCATION Hon. C. C. Colt Hon. B. F. Irvine Hon. C. L. Strr Hon. F. C. Snimnns Hon. Albert Burch Hon. E. C. Pese Hon. F. E. Cllister Hon. Aubrey Wtzek Hon. Hermn Oliver Portlnd Portlnd Portlnd Portlnd Medford The Jjlles Albny Portlnd Cnyon City STAFF OF AGRICULTURAL EXPERIMENT STATION W. J. Kerr, D.Sc., LL.D President L T. Jrdine, fl.s Director B.. T. Peed, 13.S., A.B Editor H. P flrss, A.B., SM Plnt Pthologist A. M. McCpes, JJ.V.M...Asst Veterinrin F. B. Biley, M.S...Asst. Pthologist, Insecticide nd Fungicide Bd., U. S. D. of A. C. It. McGinnis, M.S Field Ag't in R. S. Besse, M. S Associte in Frm Entomology Mngement M. B. McKy. M.S Plnt Pthologist P. M. Ilrndt, P.S., A.M...Diry Hiisbnd'n 3. F. Mrtin, P.S Jr. rigion. U. S. D. A. P. Brierley, H. S Assistnt Pthologist, G. A. Mitchell, Assistnt to Superin. United Sttes Deprtment of Agriculture tendent Pendleton Field St., Pendleion B. B. Mittelrnn, PhI) Associte A. C. Bouquet P.S Horticulturist (Vegetble grdening) E. N. Pressmn, M.S Assoc. Agronomist G. G. Brown, ll.s Horticulturist, Hood River Brnch Exp. Sttion, Hood River W. S. Brown, All.. M.S Horticulturist in Chrge P. B.. Ilullis, M.S Assistnt Chemist A. S. Bun ier, M. S Assistnt in Frm Mngement Leroy Childs, A.B Superintendent Hood River Brnch Exp Sttion, Hood River G. V. Copson, M.S.Bcterioloqist H. K. Den, B.S Superintendent Uiniill Brnch Exp. Sttion, Hermiston E. M. Dickinson, D.V.M Assistnt Poultry Pthologist C. p Donlim, MS., B.V.M Assistnt Veterinrin by. H. Dreesen, Ph.D Associte Agriculturl Economist T. P. Dykstr, M.S..Assistnt Plnt Piitliologist, U. S. Dept of Agriculture F. M. Edwrds, B.S Asst. Aninil Hitsbnitiiin, Est. Ore. Br. Exp. St., Union A. F. Engbretson, B.S Superintendent John Jcob Astor Er. Exp. St., Astori L. N. Goodding, BA., P.S Junior Plnt Pthologist, U. S. Deprtment of Agric. W. V. Hlversen, Ph.D Associte Bcteriologist J. It. Hg, Phi) Chemist H. Hrt,nu, M.S Horticnliurist (Porn.) B. M. Hrvey, Ph.D Horticulturist (Physiology) D. D. Hill, M.S As.ristnt Agronomist Berth C. Hite, l.a Scientific Assistnt Seed Lb., U. S. D. of A. (Seed Anl't) C. I. Hurd, P.S Assistnt Agriculturl Engineer R. N. Hutchinson, B.S...Assistnt to Supt. of Homey Vlley Br. Exp. St., Burns C. It. Hyslop, u.s Agronomist ',V. T. Johnson, ItS., D.V.M Poultry Pthologist P. Jones, Ph.D...Assoc. Diry Husbnd'n S. Jones, 151 S Chemist in Chrge F. L. Knowlton, il.s...poultry Husbnd mn G. \V. Kulilnisn, M.S Assistnt in Frm Migcment E. S. Lrrbee, P.S Diry Specilist. In Coopertion with U S. Dept. of Agric. M. P. Lewis, fl.s Dringe Engineer. Coopertion Bureu of Public Rods A. C. iunn, B.S Poultry Husbndrnn in Chrge Agriculturl Economist Don C. Mote, PhI) Entomologist in Chig. M. N. Nelson, Phi) Agriculturl Ei-onomist. M. Nelson, fl.s Animl Husbndnin it. K. Norris, P.S Assistnt to Suflerin. tendent of S. Or. Br. Exp. St., Tlent A. \V. Oliver, M S Assistnt Animl Husbndm,s M. M. Ovesori, B.S Asst. to Supt., Slier. mn Br. St., Moro E. L. Potter, M.S Animl Husboiid,iin in Chrge W. L. Powers, Ph.D Chief, Dept. of Sils F. K. Price, B.S Agriculturl Engineer F. C. Peirner, M.S Superintendent Southern Oregon Br. Exp. Sttion, Tlent G. S. Ridgley Lbortory Technicin, Poultry Pthologist R. 11. Robinson, AD., M.S Cheniist C. V. Ruzek. B.S...Assoc. in Soils (Fert'y) H. A. Schoth, M.S Associte Agronomist, Forge Crops, U. S. Dept. of Agric. C. E. Schuster, M.S Horticulturist (Po mology) H. D. Scudder, B.S Chief in Frm Mngement Owen Sercy, B.S Technicin, Vet. Med. H. E. Seihy, B.S Associte in Frm Mngement. Shttuck, M.S Superintendent Hrney Vlley Brnch Experiment St., Burns 5. N. Shw, D.V.M Asst. Veterinrin J. E. Simmons, M.S Asst. Bcteriologist B. '1. Sirnnts, D.V.M...Veterinrin in CJig. I). E. Stephens, B.S...Stperintendent Sher. mn County Brnch np. Sttion, Moro P. E. Stephenson, Ph.D...Associte Soils Specilist C. L. Sulerud, M.S Asst. Ag'l Economist G. Thompson, M.S Asst. Entomologist E. F. Torgerson, B.S Assistnt in Soils (Soil Survey) A. Wlker, B.S Assistnt Agronomnsst, Estern Oregon Br. Exp. Sttion, Union F. \Vhitker, P.S Assistnt Chemist E. H. \Viegnd, P.S Horticulturist (Horticulturl Products) Joseph Wilcox, M.S Asst. in Entomology Mud Wilson. P.S Home Economist Gustv )ivilster, Ph.D Associte in Diry Mnufcturing Roht. Withycombe, B.S Superintendent Estern Oregon Br. Exp. Sttion, Union S. M. Zeller. Ph.D Plnt Pthologist

3 CONTENTS Pges Summry 4 Introduction 7 Generl Methods 8 Presenttion nd Discussion of Results 8-23 Time of Picking 8-9 Storing Tests 1-11 Ripening Tests 11-23

4 I SUMMARY Time of picking ffects mterilly the dessert nd keeping qulity of ll vrieties of pers. The length of the period during which pers of first-clss qulity cn be hrvested from ny given orchrd vries considerbly with vrieties. Of the severl tests of mturity considered, the so-clled pressure test proved to be the most relible for ll vrieties. The desirble pressure rnge for ech of the chief vrieties - of the Rogue River Vlley nd suggestions for the use of the pressure test re given. The order in which the chief vrieties of the Rogue River Vlley should be hrvested so s to obtin the best dessert nd storge qulity is given ttention. Temperture fter picking is the most importnt single fctor ffecting the keeping of pers. When long keeping is desired, immedite refrigertion is essentil. Pers ripen less rpidly on the trees thn they do when - picked nd left out of doors t the previling tempertures. It is obvious from the results of these tests tht pers hve rther definite storge life. They cn be held in cold storge for limited period nd then must be removed nd disposed of. When they re kept in cold storge beyond their norml storge life, they do not ripen properly upon removl. While they my pper to be in good condition, upon removl to wrm tempertures the skin "sclds" or turns brown, the flesh remins hrd, foul odor is - developed nd core brekdown my occur. The pproximte length of time ech vriety my be sfely held in cold storge is given, Storge humidities vrying between 78 nd 85 percent re necessry to prevent excessive loss of weight or wilting, if the fruit is to be in storge for ny length of time. Pers re sensitive to odors nd should not be stored in the sme room with strong-smelling products. Pers do not ripen properly under norml cold storge con- - ditions nd ttempts to ripen them t cold storge tempertures my result in serious losses. To obtin qulity, the fruit should be removed from cold storge nd llowed to ripen t living-room tempertures. These tests hve shown tht tempertures vrying between 6 nd 7 F. re stisfctory for the ripening of pers. Pers ripen quickly t tempertures between 6 nd 7 F. The length of time the fruit hs been in cold storge pprently hs but little influence on the time required to ripen t the higher tempertures. With combintion of prompt cold storge nd ripening t - high tempertures s the occsion demnds, the mrketing seson of most vrieties of pers cn be extended over comprtively long period of time.

5 Further Investigtions on the Hrvesting, Storing, nd Ripening of Pers from Rogue River Vlley By HENIZY HARTMAN, F. C. REIMER nd R. K. Nosis INTRODUCTION Scope of investigtions. Studies relting to the hrvesting, storing nd ripening of pers from the Rogue River Vlley were undertken by the Oregon Experiment Sttion in 1917 nd hve been in progress since tht time. Reports hve been published from time to time, but the present bulletin dels with new dt obtined during the sesons of 1926, 1927, nd 1928, on such vrieties s Anjou, Cornice, Brtlett, Seckel, Howell nd "vvinter Nelis. Results on Bosc re not included, since dt from similr tests with this vriety were given in Oregon Experiment Sttion Bulletin 228, entitled, 'Investigtions on the Hrvesting nd Hndling of Bosc Pers from the Rogue River Vlley." Although mny fctors relting to the hndling of pers received ttention during these investigtions the present report is confined lrgely to (1) the influence of time of picking, (2) the determintion of mturity, (3) the influence of temperture nd humidity on pers in storge, (4) the mximum storge life of the vrious sorts, nd (5) the conditions of ripening under which pers develop qulity. The dt presented re derived from more thn 1,6 lots of Rogue River Vlley pers. Coopertion received. The Fruit Growers' Legue of the Rogue River Vlley cooperted closely with the Oregon Experiment Sttion in crrying on the work reported here. To mke the work possible this orgniztion, together with the Medford Precooling nd Cold Storge Compny, constructed t their own expense severl experimentl rooms in which temperture nd humidity conditions could be controlled. Individul growers nd shippers lso mde vluble contributions, often t considerble expense to themselves. Terminology. In reporting upon the vrious phses of these experiments number of terms re employed tht my require explntion. This is true prticulrly of some of the expressions used in describing qulity nd condition. The term "prime condition" s employed here refers merely to tht stge of mturity when the fruit is redy for eting. It is not used to describe qulity. The term "very good" is used to designte mximum flvor nd rom nd is pplied only to the lots tht possess full qulity for the vriety. The term "good" is used to describe fruit tht is mrketble but tht is slightly less desirble thn tht which is "very S

6 Fig. 1. Storge scld in Howell pers. This disese occurs in ll vrieties of pers when the fruit is kept in cold storge beyond its norml stoi-ge life. Even though pers in storge my pper to be in good condition, they will scld upon removl if the cold storge period is extended too long. Since sclded" pers re prcticlly worthless, scld is the most serious mence of pers in storge.

7 HARVESTING, STORING, AND RIPENING OF PEARS 7 good." "Fir" refers to fruit tht is generlly unsuited for dessert use but tht my be of some vlue for culinry purposes, while "poor" implies tht the product is prcticlly worthless. GENERAL METHODS Time-of-picking tests. Comprehensive time-of-picking tests were conducted in the course of these investigtions. Fruit of ech vriety ws gthered t intervls of five dys throughout the picking seson. From seven to ten pickings were mde of ech vriety ech yer nd during this rnge of hrvesting the fruit pssed from stte of comprtive immturity to one somewht beyond the optimum picking stge. To reduce error s much s possible, cre ws exercised in the selection of the smples. The fruit ws gthered from crefully-selected trees of full bering ge nd n ttempt ws mde to hve ech picking represent cross-section of the entire crop on the tree t the time the picking ws mde. Pressure-test determintions were mde shortly fter picking with both the Oregon nd the U. S. pressure testers, the Oregon tester being equipped with plunger 7/16 of n inch in dimeter nd the U. S. tester with plunger 5/16 of n inch in dimeter.* About 1 specimens were used for ech test nd determintions were mde on both pred nd unpred surfces. Fruit from ech picking ws plced in ripening room t temperture of 65 F. nd reltive humidity vrying between 78 nd 8 percent. Records were kept of (1) the dessert nd storge qulity of ech lot, (2) the length of time required to ripen, (3) the mount of core brek-down nd scld present, nd, (4) the keeping qulity of the fruit fter itttined prime condition. Storge nd ripening tests. For the storge nd ripening tests, three or four pickings were mde of ech vriety ech seson. Pressure-test determintions were mde t the time of picking nd representtive lots were stored immeditely t temperture of 31 to 32 F. nd reltive humidity vrying between 78 nd 85 percent. Removl dtes were so rrnged tht fruit from ech picking ws removed from cold storge t intervls of 3 dys throughout the storge period. Upon removl from the cold room the fruit ws llowed to ripen t temperture of 65 F. Records were kept of (1) the condition of the fruit upon removl from cold storge, (2) the number of dys required to rech prime condition, t 65 F., (3) the mount of core brek-down nd scld present, (4) the dessert qulity nd (5) the keeping qulity of the fruit fter it -reched eting condition. PRESENTATION AND DISCUSSION OF RESULTS TIME OF PICKING Tht time of picking ffects mterilly the ultimte dessert nd keeping qulity of pers ws gin shown by these investigtions. This ws true for ll the vrieties under observtion. When picked premturely the Previous dt on the pressure test re given in Ore. St. Bul. No. 186, Ore. St. BuL No. 26, nd O-e. St. Bul. 228.

8 8 AGRICULTURAL EXPERIMENT STATION BULLETIN 254 fruit ws undersized nd often shriveled in storge. It lcked in sweetness nd flvor; it ws unusully susceptible to "storge scld," nd t times broke down quickly fter reching prime condition. When picked too lte, on the other hnd, the fruit ripened quickly nd usully lcked in juiciness. It ws often gritty in texture nd ws subject to brek-down t the core. Determintion of mturity. The difficulty of determining time of picking, especilly in the winter vrieties, ws emphsized by these studies. Such common indictors of mturity s size of the fruit, color of the seeds, ese of seprtion from the spurs, nd even the color of the skin proved to be unrelible indexes to mturity in pers. Of the severl tests of mturity considered none proved the equl of the so-clled pressure test. It will be noted from tbles III to XVI tht there is close reltionship between mturity nd pressure-test determintions mde t the time of picking. It is cler from this work, however, tht while the pressure test is vluble guide to time of picking for ll vrieties of pers, it is of little vlue unless used with resonble cre. It is by no mens "fool proof" nd should only be pplied by some one who hs mde study of the fctors involved. Mking the pressure test. In selecting smples for the pressure test only norml, verge specimens should be used. Fruits tht re blemished, wormy, or over-colored do not give fir verge. The test, so fr s possible, should be mde on turgid fruit. Wilted specimens re unstisfctory. Fruits from the inside of the tree on the lrger brnches re usully more turgid thn those from the outer portions. Specimens for testing should be picked erly in the morning nd the test should be mde s soon fter picking s possible. From 1 to 12 fruits with three determintions on ech re necessry to give representtive test. While both the Oregon nd the U. S. testers my be used, the Oregon tester hs generlly given the most stisfctory results under Rogue River Vlley conditions. The method of testing through the skin hs proved to be stisfctory for ll pers nd pprently nothing is gined by removing the epidermis prior to the ppliction of the tester. Picking pressures. A study of the dt presented in tbles III to XVI inclusive shows tht pers from the Rogue River Vlley hve usully developed their mximum dessert nd storge qulity when picked within the following pressure rnges s indicted by the Oregon tester: Brtlett, (Tble I) hs usully developed its best qulity when picked t pressures between 33 nd 26 pounds, Seckel between 23 nd 2 pounds, Howell between 27 nd 24 pounds, Bose between 28 nd 24 pounds, Anjou between 24 nd 19 pounds, Comice between 19 nd 16 pounds, nd Winter Nelis between 28 nd 24 pounds. Since pers undergo rther mrked increse in size during the hrvest period it is usully unwise to pick the entire crop s soon s the fruit hs reched the upper limits of the desirble pressure rnge. Rther, hrvesting should be so distributed tht the lst of the fruit will be picked bout the time the tester registers t the lower limits of the desirble pressure rnge. Succession of vrieties s to time of picking. From the dt cquired during these studies it is possible to rrnge, in generl wy, the order in which the chief vrieties of the Rogue River Vlley should be hrvested so s to obtin the best dessert nd storge qulity. Tble II, which gives

9 L HARVESTING, STORING, AND RIPENING OF PEARS 9 the picking dtes on which the best qulity for the vrious sorts ws ob tmed in 1928, is typicl of the verge, nd illustrtes the order in which the vrious sorts should succeed ech other throughout the seson. It will be noted tht Brtlett, the first in order, gve its best qulity when hrvested on August 13 nd 18. Seckel nd Howell, the vrieties next in the order of succession, developed their best qulity from the pickings of August 23 nd 28. Bosc cme next in order nd developed its best qulity when picked on September 2 nd 6, while Anjou developed its best qulity when picked on September 6 nd 12. Cornice gve its best qulity when picked on September 22 nd 27, while Winter Nelis, the lst in order, developed its best qulity in the pickings of October 2 nd 1. Obviously, with the vrieties grown in the Rogue River Vlley, long hrvesting seson is possible in norml yers. Beginning with Brtlett nd ending with Winter Nelis, it ppers tht picking cn be distributed over period of t lest 7 to 75 dys. Length of picking seson vries with vrieties. It is pprent tht the length of the period over which fruit of good qulity cn be hrvested from ny given tree vries considerbly with vrieties. In the cse of Brtlett, Anjou nd Howell the desirble picking rnge covers comprtively long period of time while in the cse of Bosc, Seckel nd Comice it is comprtively short. In ny event, however, the length of the picking seson is influenced considerbly by the mount of fruit tht is on the tree. Trees with hevy crops ripen their fruit t fster rte thn do the trees tht hve only moderte or light lods. Removl of prt of the crop during the hrvest seson tends to retrd the ripening of the portion tht remins on the tree. Orchrds vry s to time of picking. As shown by these investigtions the fruit in the vrious orchrds of the Rogue River Vlley does not ll rech the proper picking stge t the sme time. The orchrds situted in the lower prt of the vlley on the lighter types of soil re more dvnced thn re those on either the sticky" or free" soils t the higher elevtions. In norml sesons the orchrds t the lower elevtions my be redy for hrvest t lest week before those of the higher portions. The ge of the trees, culturl tretment, nd the mount of crop my lso ffect the time of ripening. Time of picking vries with the sesons. Time of picking obviously vries considerbly from yer to yer. In 1926, for exmple, the picking seson during which the best fruit of Anjou ws hrvested from he Brnes orchrd dted from August 21 to September 1, while in 1927, the best fruit from this orchrd ws picked between September 9 nd Octoler 1. Other vrieties showed corresponding differences in time of picking during these sesons. There is considerble evidence to show tht mturity is more or less ssocited with the time of blossoming nd the time growth begins in the spring. It cn be ssumed, in the min, tht emly springs led to erly mturity. Increse in size. Pers of ll vrieties undergo mrked increse in size during the hrvest period. This increse is noticeble not only during the erly prt of the period but is usully still in progress t the close. Evidently the fruit continues to increse in size nd weight for some tine fter the optimum time of picking hs been reched, nd it ppers tht when full dessert nd keeping qulity re desired pers cnnot be left n the trees until ll growth hs cesed.

10 1 AGRICULTURAL EXPERIMENT STATION BULLETIN 254 STORAGE TESTS The influence of temperture. As in the cse of most fruits the behvior of pers in storge is influenced by severl fctors. Experimentl evidence s well s prcticl experience hs shown tht the storge life of pers is ffected more or less by time of picking, time of storge, temperture, humidity, decy orgnisms, style of pckges nd the conditions under which the fruit ws grown. It is generlly recognized, however, tht temperture is the most importnt single fctor ffecting the keeping of pers. The present experiments hve shown tht pers generlly respond to temperture ccording to the Vnt-Hoff lw. Within certin limits their rte of ripening is ccelerted by increses in temperture nd retrded by decreses in temperture. Tests with severl vrities hve shown tht dely of seven dys t 65 F. fter picking ws responsible for reduction of s much s 6 dys in the possible cold storge life of the fruit. For prcticl purposes it cn be ssumed tht pers picked nd left in the orchrd or in wrm pcking house deteriorte s much in one dy s they do in ten dys of cold storge. When long keeping is desired, pers should be stored t cold storge tempertures immeditely fter picking. In cse the fruit is to be consumed within few weeks of picking time, immedite refrigertion is of less importnce. Pers ripen less rpidly on the trees thn they do when picked nd left out of doors t the previling tempertures. When the fruit, for some reson or other, cn not be hndled promptly it will deteriorte less if left on the trees thn if kept in boxes in the orchrd or in pcking houses. Mximum storge life of pers. It is obvious from the results of these tests tht pers hve rther definite storge life. Pers cn be held in cold storge for limited period nd then must be removed nd disposed of. When pers re kept in cold storge beyond their norml storge life, they do not ripen properly upon removl. Even though they my pper to be in good condition, the flesh remins hrd, the skin "sclds' or turns brown, foul odor is developed nd core brekdown my occur. While the storge life of pers my be influenced by severl fctors, it is now possible to predict in generl wy the length of time ech vriety cn be sfely held in cold storge. According to the dt presented in tbles XVII to XXXI inclusive, the leding vrieties of the Rogue River Vlley, when picked t the proper time nd when subjected immeditely to cold storge conditions, cn be held for t lest the following periods of time: Brtlett from 4 to 5 dys; Bosc, Comice, nd Seckel from 9 to 1 dys; Howell from 1 to 12 dys; Anjou from 15 to 18 dys, nd Winter Nelis from 16 to 18 dys. While exceptionl lots cn, doubtless, be held in cold storge for longer periods, it ppers unwise to hold the verge run of pers very much beyond the foregoing limits. Delys in hndling, nd trnsporttion during the hrvest seson when previling tempertures re still high, will probbly reduce somewht the possible cold storge life of ll vrieties. Storge humidities. The humidity of storge rooms is of considerble importnce in per storge. The present tests hve shown tht humidities vrying between 78 nd 85 percent re necessry to prevent excessive loss of weight or wilting, if the fruit is to be in storge for ny length of time.

11 HARVESTING, STORING, AND RIPENING OF PEARS 11 Odors in storge rooms. Pers re very sensitive to odors nd should not be stored in the sme rooms with strong-smelling products. The odors of vegetbles, mets, etc., re redily bsorbed by pers nd my persist fter storge to the extent tht they re detectble in the ripened fruit nd even in the cooked or cnned product. RIPENING TESTS High tempertures essentil. Unlike mny, other fruits, pers require specil ripening tretment if the best of qulity is to be obtined. They do not ripen properly under norml cold storge conditions. In fct, such sorts s Bosc nd Brtlett seldom ripen t ll if kept constntly t 3 to 32 F. These tests hve shown tht tempertures between 6 nd 7 F. t-c essentil to the development of full qulity in pers. While they my be held in cold. storge for the periods of time lredy indicted, they should be removed nd ripened t firly high tempertures before they re consumed. Serious losses my be sustined unless this is done. Time required to ripen. Pers ripen quickly t tempertures between 6 nd 7 F. Over the three sesons covered by these experiments (tbles XVII to XXXI) the verge length of time required for Brtlett to ttin prime condition t 65 F. fter removl from cold storge ws 8.3 dys, while Seckel required n verge of 12. dys, Howell 9.1 dys, Bosc 9.6 dys, Anjon 1.1 dys, Cornice 7.3 dys, nd Winter Nelis 11.4 dys. The length of time the fruit hs been in cold storge pprently hs but little influence on the time required to rech prime condition t the higher tempertures. In the cse of Cornice in 1928, for exmple, the vrious lots held in cold storge for 3 dys required n verge of 7.7 dys to rech prime condition t 65 F. Those which hd been in cold storge for 6 dys lso required 7.7 dys to rech prime condition t 65 F., while those which hd been in cold storge for periods of 9 nd 12 dys required n verge of 7.5 dys to become fully ripe t the sme temperture. The length of time necessry for the vrious sorts to ripen fter cold storge vries somewht with the sesons. The vrious lots of Anjou in 1926, for exmple, required n verge of 7.5 dys to ripen t 65 F. but in 1927 the lots of this vriety required n verge of 11.5 dys to ripen t this temperture. Long mrket seson possible. With combintion of prompt cold storge nd ripening t high tempertures s the occsion demnds, it is pprent tht the mrket seson of most vrieties of pers cn be extended over comprtively long period of time. By this system it is possible to hve Bosc pers in good condition for eting from the first of October to t lest the first of Jnury. Cornice cn be hd from October 15 to Februry first, nd Anjou from the first week in October to Mrch nd possibly April. Winter Nelis plced in cold storge t the time of picking cn be ripened t ny time between November first nd April or My.

12 12 AGRICULTURAL EXPERIMENT STATION BULLETIN 254 RECOMMENDED PICKING PRESSURES FOR PEARS FROM THE ROGUE RIVER VALLEY (Specimens unpred),-pressure tests- Vriety Oregon tester U.S. tester TABLE I. IL's. Brtlett 33 to to 2 Secket 23 to 2 16 to 14 Howell 27 to to 2 Bose 28 to to 16 Anjou 24 to to 15 Cornice 19 to to 12 Winter Nelis 28 to to 15 TABLE II. SUCCESSION OF VARIETIES AS TO TIME OF PICKING IN 1928 Vriety Picking dtes when best qulity ws obtined Brtlett August 13 nd 18 Secket August 23 nd 28 Howell August 23 nd 28 Bor September 2 nd 6 Anjou September 6 nd 12 Cornice September 22 nd 27 Winter Neljs October 2 nd 1 TABLE III. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF BARTLETT PEARS Ber Creek Orchrd, Ripened t 65 F.,-Pressure test- Dte of to rech Dte of Oregon tester U.S. tester prime prime No. of dys Lot No. picking (Unpred) (Pred) condition condition Qulity rting 1 8/ /2 15 Fir to good 2 8/ /22 12 Good 3 8/ /27 12 Very good 4 8/ /31 11 Very good 5 8/ /5 11 Very good 6 8/3 26, /8 9 Very good 7 9/ /14 9 Good 8 9/ /16 6 Good 9 9/ /2 6 Fir TABLE IV. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF BARTLETT PEARS Ber Creek Orchrd Ripened t 65 F. Dte No. of of dys to Pressure test prime rech Lot Dte of Oregon tester U.S. tester condi- prime No. picking Unpred Pred Unpred. Pred lion condition Qulity rting 1 8/ /18 15 Good 2 8/ /21 13 Very good 3 8/ /25 12 Very good 4 8/ /29 11 Very good 5 8/ /1 9 Very good 6 8/ /6 9 Very good 7 9/ /1 8 Good to very good 8 9/ /14 7 Fir

13 HARVESTING, STORING, AND RIPENING OF PEARS 13 TABLE V. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF SECKEL PEARS Leonrd Crpenter Orchrd, Ripened t 65 F..-Pressure test- Dte of to rech Dte of Oregon tester U.S. tester prime prime Pressure test Lot Dte of Oregon tester U.S. tester No. picking Unpred Pred Tjnpred Pred No. of dys Lot No. picking (Unpred) (Pred) condition condition Qulity rting 1 8/ /16 22 Fir 2 8/ /19 2 Good 3 9/ /21 16 Very good 4 9/ /22 13 Very good 5 9/ /23 9 Good to very good TABLE VI. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF SECKEL PEARS Leonrd Crpenter Orchrd, Ripened t 65 F. Dte No. of of dys to prime rech condi- prime tion condition Qulity rting 1 8/ /4 21 Fir to good 2 8/ /5 18 Very good 3 8/ /6 14 Very good 4 8/ /1 13 Very good 5 9/ /17 15 Very good 6 9/ /21 15 Good TABLE VII. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF HOWELL PEARS S. G. Nye Orchrd, Ripened t 65 F. No. of dys, pressure test- Dte of to rech Dte of Oregon tester U.S. tester prime prime Lot No. picking (Unpred) (Pred) condition condition Qulity rting 1 8/ /16 21 Fir to good 2 8/ /2 2 Good 3 9/S /22 17 Very good 4 9/ /24 15 Very good 5 9/ /27 13 Very good 6 9/ /2 13 Very good TABLE VIII. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF HOWELL PEARS S. G. Nyc Orchrd, Ripened t 65 F. Dte No. of of dys to Pressure test. prime rech Lot Dte of Oregon tester U.S. tester condi- prime No. picking Unpred Pred Unpred Pred don condition Qulity rting 1 8/ /2 19 Good 2 8/ /5 18 Very good 3 8/ /8 16 Very good 4 8/ /1 13 Very good 5 9/ /13 11 Very good 6 9/ /18 11 Good 7 9/ /23 12 Good

14 14 AGRICULTURAL EXPERIMENT STATION BULLETIN 254 TABLE IX. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF ANJOU PEARS J. C. Brnes Orchrd, Ripened t 65 F. Dte No. of of dys to Pressure test. prime rech Lot Dte of Oregon tester U.S. tester condi. prime No. picking Unpred Pred Unpred Pred lion condition Qulity rting 1 8/ /2 22 Fir to good 2 8/ /4 19 Good to very good 3 8/ /7 17 Very good 4 8/ /12 17 Very good 5 8/ /18 18 Very good 6 9/ /24 19 Very good 7 9/ /24 17 Very good 8 9/ /1 15 Good 9 9/ /5 14 Good TABLE X. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF ANJOU PEARS J. C. Brnes Orchrd, Ripened t 65 F.,-Pressure test- Dte of to rech Dte of Oregon tester U.S. tester prime prime No. of dys Lot No. picking (Unpred) (Pred) condition condition Qulity rting 1 8/ /25 31 Poor 2 8/ /25 26 Poor 3 9/ /26 21 Good 4 9/ /3 21 Very good 5 9/ /5 21 Very good 6 9/ /9 2 Very good 7 9/ /12 18 Very good 8 9/ /16 16 Very good TABLE XI. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF ANJOU PEARS J. C. Brnes Orchrd, Ripened t 65 F. Dte No. of of dys to Pressure test prime rech Lot Dte of Oregon tester U.S. tester condi- prime No. picking Unpred Pred Unpred Pred tion condition Qulity rting 1 8/ /9 22 Fir to good 2 8/ /13 21 Good to very good 3 8/ /16 19 Very good 4 9/ /21 19 Very good 5 9/ /26 19 Very good 6 9/ /1 19 Very good 7 9/ /5 18 Very good 8 9/ /8 16 Very good

15 HARVESTING, STORING, AND RIPENING OF PEARS 1.5 TABLE XII. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF COMICE PEARS Gold Rnge Orchrd, Ripened t 65 F. Dte No. of 91 dys to Pressure test prime rech Lot Dte of Oregon tester U.S. tester condi- prime No. picking IJnpred Pred Unpred Pred lion condition Qulity rting 1 8/ /31 2 Fir 2 8/ /3 18 Very good 3 8/ /7 17 Very good 4 8/ /12 17 Very good 5 8/ /2 2 Very good 6 9/ /24 19 Very good 7 9/ /26 16 Very good 8 9/ /2 16 Good TABLE XIII. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF COMICE PEARS Hollywood Orchrd, Ripened t 65 F. No. of dys pressure test- Dte of to rech Die ot Oregon tester U.S. tester prime prime Lot No. picking (Unpred) (Pred) condition condition Qulity rting 1 8/ /27 31 Poor 2 8/ /28 28 Fir 3 9/ /27 2t Fir 4 9/ /29 19 Good 5 9/ /3 18 Very good 6 9/ /8 18 Very good TABLE XIV. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF COMICE PEARS Hollywood Orchrd, Ripened t 65 F. Pressure test Lot Dte of Oregon tester U.S. tester No. picking Unpred Pred Unpred Pred Dte No. of of dys to prime rech condi. prime lion condition Qulity rting 1 8/ ,'l 1 19 Fir 2 8/ /14 17 Fir to good 3 9/ /18 16 Good 4 9/ /26 19 Very good 5 9/ /3 18 Very good 6 9/ /2 15 Very good 7 9/ /8 16 Very good 8 9/ /12 15 Good to very good 9 1/ /16 14 Good

16 16 AGRICULTURAL EXPERIMENT STATION BULLETIN 254 TABLE XV. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF WINTER NELIS PEARS Gold Rnge Orchrd, Ripened t 65 F. Dte No. of of dys to Pressure test, prime rech Lot Dte of Oregon tester U.S. tester condi- prime No. picking Unpred Pred ljnpred Pred tion condition Qulity rting 1 8/ /12 17 Fir 2 9/ /27 17 Very good 3 9/ /3 14 Very good 4 9/ /5 14 Very good 5 9/ /12 16 Very good 6 1/ /16 12 Good to very good 7 1/ /22 11 Good 8 1/ /29 11 Good TABLE XVI. THE INFLUENCE OF TIME OF PICKING ON THE QUALITY OF WINTER NELIS PEARS Jmes G. Love Orchrd, Ripened t 65 F. Dte No. of of dys to Pressure test prime rech Lot Dte of Oregon tester U.S. tester condi- prime No. picking Unpred Pred Unpi-ed Pred tion condition Qulity rting 1 9/ /28 16 Fir to good 2 9/ /3 16 Good 3 9/ /8 16 Very good 4 9/ /12 15 Very good 5 1/ /16 14 Very good 6 1/ /19 12 Very good 7 1/ /23 11 Very good 8 1/ /28 11 Very good 9 1/ /3 12 Very good TABLE XVII. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF BARTLETT PEARS Ber Creek Orchrd, Stored immeditely t 32 F. Ripened t 65 F. Edi e.i Sc Pressure test,.. Sc O i.. I... > i. i 'n -n -o -. n z '5t, li. ' c' '..m. OP.. o o z' '-' u,,u'e 1 8/ /1 3 Firm, green 9/21 11 Very good 1/1 6 Firm, green 1/2 1 Good 11/1 9 Some scld 11/2 1 Poor 2 8/ /15 3 Firm, green 9/25 1 Very good 1/15 6 Firm, green 1/25 1 Good 11/15 9 Some scld 11/23 8 Poor 3 8/ /2 3 Firm, green 9/3 1 Very good 1/2 6 Firm, green 1/29 9 Good 11/2 9 Some scld 11/29 9 Poor 9/25 3 Firm, green 1/4 1 Very good 4 8/ /25 6 Firm, green 11/4 9 Good 11/25 9 Some scld 12/4 9 Poor 9/3 3 Firm, green 1/1 1 Very good 5 8/ /3 6 Firm, green 11/1 1 Good 11/3 9 Some scld 12/9 9 Poor o

17 HARVESTING, STORING, AND RIPENING OF PEARS 17 TABLE XVIII. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF BARTLETT PEARS Ber Creek Orchrd Stored immeditely t 32 F. Ripened t 65 F. Pressure test Oregon tester US. tester. -.,. 'o o.;.-. '.m e o._. o. o1.... o. o G " L)'m G'Z" 8/23 15 Firm, green 9/2 1 Very good 9/8 3 Firm, green 9/13 5 Very good 8/ /8 6 Firm, green 1/13 5 Good to very good 11/8 9 Firm, green 11/14 6 Fir 8/28 15 Firm, green 9/6 9 Very good 9/13 3 Firm, green 9/2 7 Very good 2 8/ /13 6 Firm, green 1/2 7 Good to very good 11/13 9 Firm, green 11/2 7 Fir 9/3 15 Firm, green 9/8 5 Very good 9/18 3 Firm, green 9/27 9 Very good 3 8/ /18 6 Firm, green 1/25 7 Good to very good 11/18 9 Firm, green 11/26 8 Fir 4 8/ /8 15 Firm, green 9/13 5 Very good 9/23 3 Firm, green 1/1 8 Very good 1/23 6 Firm, green 9/3 7 Good 11/23 9 Firm, green 12/1 8 Fir TABLE XIX. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF SECKEL PEARS Leonrd Crpenter Orchrd, Stored immeditely t 32 F. Ripened t 65 F. b Pressure test._ -..,.....,,m..o. ' - dm ici o G Zi 9/3 3 Firm, green 1/17 17 Good 1 8/ /3 6 Firm, green 11/15 15 Good 11/3 9 Firm, green 12/12 12 Fir 1/5 3 Firm, green 1/18 13 Very good 2 9/ /5 6 Firm, green 11/17 12 Very good 12/5 9 Firm, green 12/17 12 Fir 1/9 3 Firm, green 1/22 13 Very good 3 9/ /9 6 Firm, green 11/21 12 Very good 12/9 9 Firm, green 12/2 11 Fir -

18 18 AGRICULTURAL EXPERIMENT STATION BULLETIN 254 TABLE XX. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF SECKEL PEARS Leonrd Crpenter Orchrd, Stored immeditely t 32 F. Ripened t 65 F. 5 Pressure test, o. Oregon tester U.S. tester C d Oo,, o o 2 6 so i-i.., 13 Very good 11 Very good 11 Very good 11 Good 12 Very good 1 Very good 1 Very good 11 Good 12 Very good 1 Very good 12 Very good 11 Good to very good TABLE XXI. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF HOWELL PEARS S. G. Nyc Orchrd, Stored immeditely t 32 F. Ripened t 65 F. Pressure test., 2 '5 v ci -ci ct '.. 6 ' ', '. e,2 m o oo"c i-i '5 C C t. " o Z ' C 1 8/ /26 3 Firm, green 1/6 1 Fir to good 2 8/ /3 3 Firm, green 1/1 1 Good 3 9/ /5 3 Firm, green 1/15 1 Very good 4 9/ /9 3 Firm, green 1/2 11 Very good TABLE XXII. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF HOWELL PEARS S. G. Nye Orchrd, Stored immeditely t 32 F. Ripened t 65 F. o o c-i 1 8/ / Pressure test 2 Oregon tester U.S. tester. o ' '' ' m '.'.c'c o.... 'n.-.. ' ' '5,,.c P" cc5 8/23 3 8/ / / ' 9/18 3 Firm, green 1/1 1/18 11/18 6 Firm, green 9 Firm, green 1/29 11/29 12/18 12 Firm, green 12/3 9/23 3 Firm, green 1/5 1/23 6 Firm, green 11/23 9 Firm, green 11/3 12/3 12/23 12 Firm, green 1/4 9/28 3 Firm, green 1/1 1/28 6 Firm, green 11/8 11/28 12/ Firm, green Firm, green 12/1 1/9 1/23 6 Firm, green 11/23 9 Firm, green 12/23 12 Firm, green 1/23 15 Firm, green 1/28 6 Firm, green 11/28 9 Firm, green 12/28 12 Firm, green 1/28 15 Firm, green 11/3 6 Firm, green 12/3 9 Firm, green 1/3 12 Firm, green 2/3 15 Firm, green o, 2,,, ', ooo"c oz- "5 11/1 9 Very good 12/1 9 Very good 1/1 9 Very good 2/1 9 Fir to good 11/5 8 Very good 12/5 8 Very good 1/6 9 Very good 2/6 9 Fir to good 11/11 8 Very good 12/12 9 Very good 1/12 9 Very good 2/12 9 Fir to good

19 HARVESTING, STORING, AND RIPENING OF PEARS 19 TABLE XXIII. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF ANJOU PEARS J. C. Brnes Orchrd, Stored immeditely t 32 F. Ripened t 65 F.. C C ''' Pressure test v 2 Oregon tester U.S. tester o o. o,,_. o)...,,,...,. o.o... Z ' - C ' ' o C C. C o O OO' V o C. _ z" ' z' ' 11/16 9 Firm, green 11/24 8 Very good 12/16 12 Firm, green 12/23 7 Very good 8/ /16 15 Firm green 1/24 8 Very good 2/16 18 Firm, green 2/23 7 Very good 3/16 21 Firm, green 2/22 6 Good 11/21 9 Firm, green 11/29 8 Very good 12/21 12 Firm, green 12/29 8 Very good 2 8/ , /21 15 Firm, green 1/28 7 Very good 2/21 18 Firm, green 2/28 7 Very good 3/21 21 Firm, green 3/29 8 Good 11/26 9 Firm, green 12/5 9 Very good 12/26 12 Firm, green 1/3 8 Very good 3 8/ /26 15 Firm, green 2/3 8 Very good 2/26 18 Firm, green 3/4 6 Good to very good 3/26 21 Firm, green 4/2 7 Good TABLE XXIV. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF ANJOU PEARS J. C. Brnes Orchrd, Stored immeditely t 32 F. Ripened t 65 F. Sc Pressure test C C ' ' C,,.2 ' o.9 O o.- O1i C SeC C E r.i ov C L) 12/9 9 Firm, green 12/21 12 Very good 1/9 12 Firm, green 1/21 12 Very good 1 9/ /9 15 Firm, green 2/2 11 Good to very good 3,'9 18 Firm, green 3/21 12 Poor 12/14 9 Firm, green 12/26 12 Very good 1/14 12 Firm, green 1/25 11 Very good 2 9/ /14 15 Firm, green 2/25 11 Good 3/14 18 Firm, green 3/26 12 Poor. 12/19 9 Firm, green 12/31 12 Very good 1/19 12 Firm, green 1/3 11 Very good 3 9/ /19 15 Firm, green 3/2 11 Good 3/19 18 Firm, green 3/3 11 Poor Sc C

20 2 AGRICULTURAL EXPERIMENT STATION BULLETIN 254 TABLE XXV. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF ANJOU PEARS J. C. Brnes Orchrd, Stored immeditely t 32 F. Ripened t 65 F. o - o,o Ge Pressure test 2 Oregon tester U.S. tester ' '5 '. ".,. o '- c. oc i G ' 2I' ) ' ',O," G H' 12/23 12 Firm, green 1/3 11 Good 1/23 15 Finn, green 2/5 13 Good 2/23 18 Firm, green 3/6 1 Good 3/23 21 Firm, green 4/4 12 Good 12/28 12 Firm, green 1/1 13 Very good 1/28 15 Firm, green 2/9 12 Very good 2 8/ /28 18 Firm, green 3/1 1 Very good 3/28 21 Firm, green 4/9 12 Very good 3 9/ / /3 12 Firm, green 1/15 12 Very good 2/3 15 Firm, green 2/15 12 Very good 3/3 19 Firm, green 3/15 12 Very good 4/3 21 Firm, green 4/15 12 Good to very good 1/8 12 Firm, green 1/19 11 Very good 2/8 15 Firm, green 2/19 3/8 18 Firm, green 3/18 11 Very good 1 Very good 4/8 21 Firm, green 4/18 1 Good to very good TABLE XXVI. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF COMICE PEARS Gold Rnge Orchrd, Stored immeditely t 32 F. Ripened t 65 F. d.,., Pressure test Oregon tester U.S. tester ' ','.. '5,,,s.,jcs O doo ' 9.' 9.' G H" tj'"' Z ',s E o 11/21 9 Firm, green 11/27 6 Very good 12/21 12 Firm, green 12/26 5 Very good 8/ /21 15 Bdly 1/27 6 Poor sclded 2/21 18 Bdly 1/27 6 Poor sclded 11/26 9 Firm, green 12/3 7 Very good 12/26 12 Firm, green 1/3 7 Very good 2 8/ /26 15 Bdly 2/3 7 Poor sclded 2/26 18 Bdly 3/2 6 Poor sclded 3 8/ /31 9 Firm, green 12/8 8 Very good 12/31 1/31 12 Firm, green 1/7 7 Very good 15 Bdly 2/7 7 Poor sclded 2/28 18 Bdly 3/8 8 Poor sclded '5

21 HARVESTING, STORING, AND RIPENING OF PEARS 21 TABLE XXVII. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF COMICE PEARS Kimth Orchrd Stored immeditely t 32" F. Ripened t 65" F. Se, c Pressure test C 5 Sc p C.." C..-. -' C 6 '-''-. on '"',4 z o 'S 4 o o'. - U 12/1 9 Firm, green 12/19 9 Good to very good 1 9/ /1 12 Firm, green 1/18 8 Good to very good 2/1 15 Firm, green 2/18 8 Poor 12/15 9 Firrtt, green 12/22 7 Very good 2 9/ /15 12 Firm, green 1/23 8 Very good 2/15 15 Firm, green 2/23 8 Poor 12/2 9 Firm, green 12/27 7 Very good 3 9/ /2 12 Firm, green 1/27 7 Very good 2/2 15 Firm, green 2/26 6 Poor TABLE XXVIII. TUE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF COMICE PEARS Flollywood Orchrd, Stored immeditely t 32" F. Ripened t 65" F. 55 ' C Pressure test. Oregon tester U.S. tester ' '5')' ' i3' :t ' o,4 C '. O'" m 4) C SC C 1 9/ ,5 2 9/ / / /3 6 Firm, green 11/13 1 Very good 12/3 9 Firm, green 12/12 9 Very good 1/3 12 Firm, green 1/1 9 Very good 2/3 15 Firm, green 2/12 9 Fir to good 11/8 6 Firm, green 11/14 6 Very good 12/8 9 Firm, green 12/15 7 Very good 1/8 12 Firm, green 1/15 7 Very good 2/8 15 Firot, green 2/15 7 Fir to good 11/13 6 Firm, green 11/2! 8 Very good 12/13 9 Firm, green 1/13 12 Firm, green 12/2 7 Very good 1/2 7 Very good 2/13 15 Firm, green 2/2 7 Good 11/18 6 Firm, green 11/26 8 Very good 12/18 9 Firm, green 1/18 12 Firm, green 12/26 8 Very good 1/24 7 Very good 2/18 15 Firm, green 2/24 7 Fir to good

22 22 AGRICULTURAL EXPERIMENT STATION BULLETIN 254 TABLE XXIX. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF WINTER NELIS PEARS Gcld Rnge Orchrd, Stored immeditely t 32 F. Ripened t 65 F. - Pressure test Oregon tester U.S. tester Z ' ii 1 -u ç. Q' Ritm I -. be C 'u n.2 3i)5 C C)'O '5 11/31 9 Firm, green 12/12 12 Very good 12/31 12 Firm, green 1/12 12 Very good 8/ /3 15 Firm, green 2/13 13 Very good 3/1 18 Firm, green 2/13 13 Very good 12/11 9 Firm, green 12/22 12 Very good 1/11 12 Firm, green 1/24 13 Very good 2 9/Il /11 15 Firm, green 2/24 13 Very good 3/11 18 Firm, green 3/23 12 Very good 12/16 9 Firm, green 12/26 1 Very good 1/16 12 Firm, green 1/28 12 Very good 3 9/ /16 15 Firm, green 2/27 11 Very good Firm, green 3/26 1 Very good TABLE XXX. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON TI-IE QUALITY OF WINTER NELIS PEARS Jmes G. Love Orchrd, Stored immeditely t 32 F. Ripened t 65 F. z Sc C. C.,- " o SeC os-' Pressure tet I- mu C' ci _,- 'C dci Ritm Sc,,.I ' n.i C.C Ru z'- ' 5" o 1/3 12 Firm, green 2/12 12 Very good 2/28 15 Firm, green 3/12 12 Very good 1 9/ /3 18 Firm, green 4/11 12 Very good 4/3 21 Firm, green 5/12 12 Good 2/5 12 Firm, green 2/18 13 Very good 3/5 15 Firm, green 3/18 13 Very good 2 1/ /5 18 Firm, green 4/17 12 Very good 5/5 21 Firm, green 5/17 12 Good 2/1 12 Firm, green 2/23 13 Very good 3/1 15 Firm, green 3/23 13 Very good 3 1/ /1 18 Firm, green 4/22 12 Very good 5/1 21 Firm, green 5/22 12 Good

23 HARVESTING, STORING, AND RIPENING OF PEARS 23 TABLE XXXI. THE INFLUENCE OF TIME OF PICKING AND TIME IN STORAGE ON THE QUALITY OF win'rer NELIS PEARS Jmes G. Love Orchrd, 192S. Stored ininediteiy t 3V F. Ripened t 6H F. Sc 'C Pressure test 'C o 2 Sc - St Oregon tester. St C U.S. tester.-,_ C). - St C C -e U U IC 1 9/ / / "C, 'C : ',..9 CO, O, 'C -no.2 5- pc 'C,jO'.-, 1/18 12 Firm, green 1/27 9 Very good 2/18 3/18 15 Firm, green 2/27 9 Very good 18 Firm, green 3/26 8 Very good 4/18 21 Firm, green 4/28 1 Very good 1/23 12 Firm, green 2/4 11 Very good 2/23 3/23 15 Firm, green 3/5 1 Very good 18 Firm, green 4/4 11 Very good 4/24 21 Firm, green 5/3 9 Very good 1/28 12 Firm, green 2/9 12 Very good 2/28 3/28 13 Firm green 3/1 1 Very good 18 Firm, green 4/9 12 Very good 4/28 21 Firm, green 5/8 1 Very good