MEDFOED Mail Tmbune
ond Section
ur Page
Second Section
Four Pages
iof. nm
0N.VALL
Sixth Year MEDFORD. OREG ON. SUNDAY. JULY .5. 19.11 . ' v ,fri
vnn A ri iRannm
utrm
EY
MAN
T
1RKET
HELD
IMPORTANT FACT0R193Q BARRETT
nt report 1b baaed
investigations carried
ork and other eastern
the past two years,
igutions wero nuthor
inccd by exowors and
the Rogue River val-
thelr- official repre
ie Medford Winter
ttee, Inc., the person
is: D. R. Wood, presi
rd Carpenter, Harry
j. C. Barnes, W. P.
?e B. Bean, and J. 13.
.ork had to do large
)lems relating to the
transportation and
pears. It was in no
ceting survey, nor was
t to promote the sale
te author, throughout
lions, adhered strict
ics of research,
e of the data were sc
observations of com
ments, a considerable
information was ob
controlled experiments
at harvest time and
irried on through the
storage periods,
is made to give a full
d report at this time.
tables are largely
id only a summary of
en.
nd shippers of pears
in a highly competl-
rears on the market
to compete not only
selves, but they must
bid for favor against
roducts that are now
red to tho consumer
ome and attractive
establishing standards
tr pears, therefore, It
to take Into account
Is of quality already
other fruit industries,
uallty and appearance
the market needs be
apparent, evjen q ..the.
ier.lt cannot be do
ilts such as the apple,
ind ;the grapefruit are
lelivered to the con-
cdmpardtlvely better
nd better eating qual
pears. Lack of quality
attractiveness are still
cles to tho successful
;tribution of pears,
not necessarily to the
wers and shippers of
ess diligent in their
to the fact that pears
serious problems of
: r a n s p ortation and
do other fruits,
ite purchaser, how
ot take this into ac
dfrcs the product and
with other products,
e basis of value ro-
the difficulties
he handling of pears
5ine by minor changes
nt methods, by moro
e of the equipment
1. and by application
! already in existence,
r hand, some of the
peclally those occas
amportatlon and by
gc diseases, are fun
character. Tho solu
may renulre years of
rethcr with close co
all agencies Involved
3 expenditure of con
is of money,
irent that tho price
uetlon Is not always a
quality in pears. Fac
ian quality often af
prices and because
heet shows ft high ro
s not always follow
pper has delivered a
lot of pears to his
xnmiTlcs of this have
i during the past two
lc pears which brot
1 prices in .lanunry
y often scalded and
tal loss before thoy
consumer
n Is still being done
industry I.y the sale
t has been kept its
co life, and that has
ilatible and unfit for
imptlon. Among stor
ies, it is recognized
avo a rather definite
life. When they are
: In cold storage, they
n properly upon ro-
flesh remains hard,
lids" or turns brown,
wn mny develop, and
r receives a worthless
i may bo true of fruit
hard and green and
lormal appearance at
removal from cold
I
PEAR QUALITY
Storaeo Life ' I
' Just how long pears can be
held in cold storage depends upon
several factors. The treatment at
harvest time, tho inherent keeping
quality of tho fruit, and the con
ditions prevailing during transit,
all affect the length of life of
pears. As a result of eeveral years
of observation and experi
mentation, however, It is now pos.
si be to establish in a general
way, tho limits for the various
sorts. With proper handling,. Med
ford Bartlett pears upon arrival
in the East can be hold in cold
storage for 30 days and still yield
a satisfactory product. Bosc can
be held until the Christmas holi
days, Cornice until January 15th
or February 1st, Anjou until the
last of March and possibly " until
April 15th, in the case of excep
tional fruit. Winter Nells can be
held until April 30th, and in some
cases , as lato as the mlddlo of
May.
It should bo emphasized here,
however, that under the methods
of handling now in vogue, only
a small portion of tho pear crop
can be held to the foregoing dates.
Sales of pears that were held
beyond their normal storage lUo
were common during the past sea
son. In New York, for example,
several cars of Bartlett pears were
sold at auction as - late -as- No
vember 7th, and one car was sold
on November 17th. A car of Bosc
was sold on April 4th, and a car
of Flemish Beauty was sold "3n
April 9th. In Chicago, a car of
Bartlett was sold on December
5th, and several cars of Bosc wero
aold between April 15th and
April 25th. Needless to say none
of this fruit reached the consumer
in an edible condition.
The situation created by late
sales of Bartlett was serious to
say tho least. At the time when
Bosc and other fall varieties
should havo been on the market,
tho fruit stands were still Jnm
med with Bartlett pears. These,
for the "most part, were of poor
quality an dundoubtcdly did much
to turn people away from pears.
DlMtiibulors Blameless
Tho largo distributors have rec
ognized that pears held too long
are a menace to the Industry and
these distributors aro not re.spon
eiblo for tho situation that pro
vails. Tho New York Tear com
mittee, during the past two sea
sons, planned Us program of sales
so that cars of pears in their pos
session would go to the trade in
proper time. Their plans were up
set, however, by the fact that
pome shippers held the fruit too
long, and that some buyers who
had purchased on an f. o. b.
basis, held pears without regards
for their natural keeping quality.
Heavy Tonnugo Factor
In considering the length of
time that enrh variety of penrs
should bo held. It is necessary to
consldor tho matter of sale and
distribution. If tho entire pear
crop could bo consumed within
a few weeks of harvest time, the
problem of delivering a satisfac
tory product to tho consumer
would be greatly facilitated. With
tho largo tonnnge that Is now be
ing offered, however, and that
will bo offered in tho future, it Is
obvious that each variety must
b kept on the market as long
as tho fruit can be maintained I"
a satisfactory condition. On!y in
this manner can tho crop be dis
poned of without serious copes
Hons of tho market. It Is highly
essential, therefore, that tho crop
be handled In such a manner s
will lnsuro maximum storage life
for a considerable tonnage of each
variety.
In this connection it should be
emphasized, also, that no one va
riety can hold -the market to it
self for any length of timo. While
it is deslrahlo that each variety
should 'predominate during it"
season, it would be unwlso to ex
clude all other varieties from the
market for the timo being. Retail
em, as a rule, like to offer more
than one kind iu their customers.
Some customers will buy Anjou
and other clear-skinned pears,
but will not buy russet sorts such
as Bosc and Winter Nolls. Some
dealers want several varieties to
add color and diversity to their
displays. Aside from this, there is
ulwaya a considerable portion of
the stock, that, because of condi
tion, must be moved regardless of
season. Winter Nells pears, which
have been abused at harvest timo,
aro often ripe long before Anjou
that have been properly handled.
Then, too, some districts are na
turally earlier than others. The
season for Bosc pears from the
IMacervillo district of California,
for example, is several weeks
ahead of that for Medford and
tho northern districts.
Work by the Oregon 'Experi
ment station and by tho United
States department of agriculture
has thoroughly established the
fact that temperaturo after pick
ing is the most Important single
factor relating to tho keeping of
pears. This work has shown .that
at temperatures around 70 de
grees F., pears ripen approximate
ly 10 times as rapidly as they do at
30 to 32 degrees F. Under or
dinary circumstances, then, pears
picked and left in the orchard
or packing houso deterlorato as
much in one day as they do in
ten days of cold storage. Tests
with Bosc pears have shown- that
a delay of seven days at 65 de
grees F., was responsible for a
reduction of 60 days in the pos
sible cold storage life of the
fruit. Once started, the ripening
process in pears cannot bo effec
tively checked no matter what
after-treatment is given. This be
ing true, pears may bo seriously
damaged if held even for short
periods at temperatures above 30
to 32 degrees F. s
.As'ithe..peax-.crop, is..now- hand
ed, delays after picking and un
favorable temperaturo conditions
during transit are common. In
some cases, tho fruit remains in
the orchard two or three days
after picking and often lays
around two or three days more
before it is packed. During warm
weather, temperatures "of 38 to
48 degrees F., and even higher,
are often encountered in transit,
and fruit intended for storage
may arrive In tho oast with the
top boxes showing color and giv
ing indication that tho ripening
process is already well under way.
It should be emphasized, In
this connection, that pears at
tached to tho treo ripen at a
much lower rate than pears pick
ed and allowed to stand In the
orchard. In case pears cannot he
placed under refrigeration imme
diately, they should bo allowed
to hang on the trees. It Is a seri
ous mistake for growers to as
sume that their crop Is safe as
soon as the fruit has been placed
In boxes.
Prccon! i nc A Ids
It 1ms been clearly shown that
the practice of precoollng imme
diately after picking prolongs the
life of pears. In facC precoollng
seems to bo almost indispensable
In tho case of pears intended for
the "long route" on the market.
Precoollng, however, Is a costly
practice and there aro times when
tho matter of economics enters
In.
Aside from the matter of keep
abllity, precoollng when applied
to pears has other advantages.
Pcirs thnt have beon prpcoolr-d
HINNING
TEMPERA!
CTORAGE AFFECTS
EPINGQUALITY
are usually free from wilt upon
arrival at eastorn terminals and
ripen In a more uniform manner
than those that have not been
precooled.
Cool Weather Prolongs Ijlfo of
Pears
Data collected from experimen
tal lots and from commercial
shipments during tho past two
years, show that part of the
trouble resulting from transit
during hot weather can be avoid
ed by storing tho fruit for a
month or so at tho point of ori
gin, and, shipping in late October
or early November when iowor
temperatures prevail. Pears ship
ped at this time of the year often
travel nt practically storage tem
peratures, and the difference in
temperaturo between the tops and
bottoms of cars aro hardly appar
ent. While this method of hand
ling might not be practical for
the entire crop, It at least offers
possibility for lots of fruit Intend
ed for long keeping. '
Observations of tho past two
seasons Indicate that pears held
at 30 to 31 degrees F., keep bet
ter than those held ot 32 degrees
F., or higher. Tho core tempera
tures of poars in storago are
usually m degrees higher tlian
that of tho storngo room itself.
Pears do not freeze unless tub
Jected lo temperatures below 2S
degrees F., for ,1 considerable
period of time, and at 30 to 31
degrees F., they are safe so long
as the refrigeration is properly
distributed within the rooms.
In tho case of plants using the
direct expansion system of refri
geration, fans In the rooms aro
necessary to insure ait movement.
This Is doslrablo since both cold
and warm air pockets aro apt to
be formed unless the air is kept
constantly In motion.
Relative humidities of at least
78 percent are necessary to pro
vent wilting of pears In storage
Pears in cold storage should bo
stacked In a manner that permits
air circulation around eech box.
Space should be left between each
stack, and, whenever possible,
each tier should bo cleated. Amplo
space should bo left between tho
top tiers and 'tho ceiling of tho
rooms.
The matter of Improving tho
grado and pack of pears is, to o
large extent, a grower problem.
It is known among all horticul
turists, that pear trees as com
pared to other fruit trees produco
a relatively largo percentage of
Inferior fruits. At the same time,
the pear Industry has practically
no by-products to utilize Buch
fruit, and as a consequence nearly
all. of the fruit that sticks to tho
trees in spring ultimately finds
Its way into the fancy extra fancy
grades.
With tho increased competition
that pears must face in the future,
It appears certain that pear grow
ers will havo to adopt a system
of thinning that will Insure, not
only more deslrablo sizes, but.
that will eliminate, to a large ex
tent, tho misshapen and imperfect
specimens. When properly done,
thinning results In no lecroaso of
tonnage and adds practically noth
ing to the cost of productlcn. Cer
tainly It costs no moro to clip
off the Imperfect specimens in
spring, than It does to pick them
by hand In tho fall and pay tho
cost of running them over wash
ing machines and packing tables.
Growers and shippers aro gen
erally nwaro of tho fact that pears
often fnll tr keep upon nrrlval at
IECOMMENOED PICKING PRESSURES FOR I
ROGUE RIVER VALLEY PEARS
(sTieclmenta unpared)
Pressure Tests
Oregon Tester
Lbs.
33 to 2fi
23 to 20
COUNT
THE
YELLOW
BOXES
Real Proof That
Country People
Read the
MAIL TRIBUNE
I
PACK AND SALE
AIDSH
GRADE
Eastern terminals. Anjou and
Winter Nelis, in particular, often
ripen and rIvo evidence of break
down long before their normal
season is over. During tho season
ot 1929-30, for example, at least
50 percent of tho Anjou pears
held In Now York City were ripe
and had to bo moved In Jonuary
regardless of market conditions.
The situation was considerably
Improved during the season of
1930-31, but even in this case,
many pears pave evidence of pre
maturo ripening.
Many reasons havo been ad
vanced for the falluro of pears to
keep upon arrival in tho east.
It has ben claimed, for example,
that, in some years, pears lack in
tnhoront keeping quality. Experi
mentation over a period of years,
however, has shown that pears
when properly handled, keep well
regardless of season and that In
herent keeping quality is only of
secondary importance.
Tho claim that eastorn storage
plants are responsible for tho
situation, likewise, is not sub
stantial if all tho facts are taken
into account. When a storage con
corn maintains satisfactory tem
peratures, satisfactory humidities,
together with some circulation or
the air In tho rooms, It can hardly
be blamed for tho falluro of fruit
to keep. There havo been indi
vidual cases in past seasons when
improper storage did contribute
to premature ripening, but, It can
not be said that thin is the general
cause of the difficulty.
Picking at the wrong timo may
influence tho situation, but It Is
itvtmdclvahle 1h,t this faUor
alone is responsible for tho
trouble.
Apparently two factors aro
largely responsible for tho pro
mature ripening of pears at east
ern, tej-mltutlsh XI) -UoLoyja in. get
ting the fruit under refrigeration
at harvest time; and (2) unfavor
able transit conditions.
To determine tho condition of
Bosc pears as they aro being sold
to consumers in Now York City,
surveys of retail establishments
were made at intervals of about
10 days throughout the fall
mnntliu nf ln9fl Tlindn Included
about 80 establishments such as
fancy-fruit stands, out-door stands
subway stands, push-carts, pub
lic markets, and grocery stores,
located In various parts of tho
city.
Bosc Did Not Ttlpon In Cold
Tho data collected In tho nhovo
manner showed that during Octo
ber and early November, whilo
tho prevailing temperatures wero
fairly high, about 90 percent of
the Bosc pears offered for sale
wero ripe and in good condition
for eating. After November 10th,
however, when the weather be
came coot, most of tho Bosc pears
offered for salo wero hard an.
Immature. Tho figures show that
over 91 percent of tho Bosc sold
during this period were prac
tically Inedible. A few establish
ments snch as the fruit stands in
tho subway e!atlons, where" the
trmperaturo is always fairly high,
offered ripe Boso pears through
out th pennon. A Tow funny-fruit
Dependable
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PR
LEWIS MANY:
ORGANIZED EFFORT NEEDED
TO REIVE
OBSTACLES
dealers, who conditioned tho fruit,
also, offered good Bono pears
during most of the time, but these
constitute only . a small percent
age of tho retail trade of New
York City.
Tho situation was somewhat
better in 1930. Weather condi
tions during the late fnll months
wero moro favorablo for ripening
and a considerable number of cars
wero conditioned. Even in this
case, however, tho situation was
far from satisfactory.
These observations emphasize,
In a practical way, the romiUs of
experimental evidence- to tho ef
fect that Bosc pears requlro fair
ly high ripening temperatures.
They will not ripen in cold stor
ago or ot low prevailing tempera
tures. It Is truo that this variety
often takos on color nt low tem
peratures, but tho color chango
in such cases Is not accompnniod
by mellowness or increased Juici
ness. It .Is only when ripening
temperatures of 55 to 65 degrees
P., aro supplied tnnfc celnr nnd
actual maturity dovolop simulta
neously. Johlwrs and Retailors Not -Prepared
Obviously tho jobbers and ro
tallers of New York and other
eastorn cities aro not in position
to condition Bosc pears. Practic
ally none of theso operators havo
storage space, and what llttlo
space they do havo is usually
subject to out-of-door tempera
tures and Is, therefore, uusulted
for the purpose. Then, too, this
Bpaeels generally used for the
.storago of other products and
heating Is out of tho question.
It must bo remembered, also,
that an unusually largo number
of Individuals aro engaged In the
jobbing and retail trade, and oven
if spaco for ripening was avail
able "wonldi- bo- a tromondous
task to teach this vast army tho
proper methods of conditioning
Bosc pears.
CoiiNiiiuors Not lllpcncrs
The possibility of educating tho
consumer to ripen Bosc pears be
fore they aro eaten offers some
promise, but It must bo admit
ted that many obstacles He in tho
way of this program. When the
average city consumer takes fruit
homo, ho generally expects to use
It Immediately and when ho buys
apples, grapes, bananas, and other
fruits, ho usually finds them ready
to eat at tho timo of puachnse.
Spaco is at a premium In tho
supply of foodstuffs can be kept
supply of food sturrs can bo kopt
on hand. Then, too, conditions in
tho average city homo or apart
ment aro not Ideal for tho ripen
ing of Bosc pears. Food stuffs
as a rulo, aro kept In ico boxes
or under mechanical refrigeration
nnd Bnn ppnrs will not ripnn un
der these conditions. A program
of education urging consumers to
keep Hose pears In their living
rooms until ready to eat might
accomplish results, but It must
bo admitted that tills would bo a
tremendous task.
Banana Uiitonlng Bonis Not
Avnihihlo
Tho possibility of conditioning
Bosc pears in tho ripening rooms
now used for bananas was given
attention in tho courso of theso
investigations, it was found, how
ever, that theso rooms aro now
being uned to full capacity and
that they aro generally unsulted
for pears, in New York City,
theso aro located In tho jobbing
district, somo distance from tho
piers, and trucking to and from
them prior to tho auction sale Is
Impossible under tho present regu
lations nnd methods of handling
fruit.
Conditioning IUmuiih Should Bo
On Main Jlouts of Travel
It now appears that ripening
or conditioning rooms for Boso
pears In New York City should bo
located on tho main linos nf trav
el, between tho classification
yards nnd tho pleiH. Tho largo
cold storage plants on tho Jersey
Ride of tho Hudson rivor, seem- to
bo tho logical locations for such
rooms. Not only enn spaco and
proper ripening conditions be pro
vided at theso places, but It is
doslrablo that refrigeration spaco
bo within easy reach of tho con
ditioning rooms. Owing to market
or other conditions it may bo
necesHary, at times, to return tho
fruit to cold storngo after It has
gono through tho ripening pro
cess. This would bo practically
(ImpoHHibLo If tho conditioning
rooms woro located on tho plors
or at somo dlHtanco from tho
cold storngo plants.
BirricuUk'S Kneoimtered
Many difficulties nro oncountor.
cd when ono attempts to condi
tion Bosc pears In cnrload lota at
eastern terminals. Whilo somo
headway has ben made, it must
bo pointed out that many obstac
les aro still In tho way and that
much work remains . to bo done
beforo tho conditioning process la
finally reached.
Tho first difficulty encountered
is lack of sultablo epneo. When
operations began In Now York
t'lty, In i!2fl, there was no spaco
that could bo given over to tho
ripening of poars. At tho present
time, however, spaco Is ava.'ablo
In New York nnd elsewhere, tho
storngo concerns having spent
considerable sums of money In
equipping rooms for tho purpose
A Becond obHtnclo Is tho attl
tudo of tho trado toward pears
that have been conditioned At
present thero Is a distinct pre
judice n pa Inst pnnrs that, nro Ht'Q
BOSC PEAR
CONDITION
DISCUSSED
Ripening of Fruit Beforo
Reaching Consumer Is
Urged, With Changes in
Present Methods Diffi
culties Encountered.
or that Hhow signs of softonlng.
In tho cimo of Bosc, the trail
dcalros color but It desires tho
fruit to bo hard. This prejudlco
must bo overcomo boforo condi
tioned Hose pears will meet with,
full approval. A chango of atti
tude on this matter can como only
after Uealors havo learned that
Boso penrs properly conditioned
still huvo en frying quality and
that salcB aro greater whon tho
consumer rcceivos a ponr that ia
fit to cut. .
Ijick of uniformity In tho stoclt
is also a sorious obstaclo to con
ditioning, In that somo of th
fruit in a ear riponsiunrt takes on
color, whilo tho remainder of the
fruit stays grcon and hard. Sev
eral factors probably contribute,
to this condition. It is known, for
example, that fruit In the top 't
tho cars usunlly travels at a high.,
er temperaturo thnn that In tho
bottom or other parts of tho car.
Fruit from the top tiers, thoro
fore, would ripen fastor In tha
ripening room than that from tha
lower tiers.
Lack of uniformity In tho stock;
may also result from tho fact;
that fruit picked In tho mornlns
whilo cool, may travel in tha
Burnt) car with . warm fruit plckod ,
In tho artornooti". Dlfforcneo In
temperaturo from this cause, ust
ually porsist for somo timo in
transit and naturally causo dl
foroncos In tho timo of ripening
at tho receiving end. Trouble from
this cause, howovor, can bo elim
inated to a considerable cxtont
by prompt and efficient precool
lng shortly nfter picking.
Lack of uniformity may result
from variations In tho treatment
given aftor picking. It often iiap
penR, for example, that fruit from
several growers Is shipped In tiif"
same car. Ono grower's fruit ma;
havo stood around for several
days boforo It is packed and ship
ped, whilo anothor grower's fruit
may have boon packed Immediate
ly. Even within tho samo grower's
lot thero may bo wldo vnrlatlon
In maturity duo to tho treatmont
given at harvest time.
Whilo d if foroncos in maturity
(Continued on Pago Four)
NEW NASH
JUST ANNOUNCED JUNE TWENTY-EIGnTIl
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