A storage disorder of sweet cherries referred the disorder than storage at a temperature to as surface pitting is described and illus-several deglees higher. Neither mineral foliar trated. Differeni handling, packaging and stor-sprays nor controlled atmosphere storage age treatments influenced the amount of the were effective in preventing surface pitting, disorder, but did not prevent it.

Response of Anjou and Bartlett pears to nine storage temperatures ranging from 29° to 70°F was determined by periodic evaluation of ripened fruit, analysis of certain chemical and physical properties, and measurement of respiration throughout the storage period.After harvest, low metabolic activity persisted about 4 days in Bartlett and over 50 days in Anjou at 50° to 70°F. Anjou pears ripened only after a period of cold storage. The total amount of carbon dioxide respired during storage life diminished with rising temperature. Storage life of Anjou and Bartlett pears was respectively 35 and 40% greater at 30° than at 32°F.

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(1967) found that oxygen levels of l7o, storage, with the exception of higher acid irrespective of CO" content, gave fruit of levels in the CA fruit. According to a study highest quality. In his study co, levels were by schomer and sainsbury (1957) low 57o and higher. Fisher (1939) obtained oxygen atmospheres gave better quality high quality fruit from storage at 0 C in fruit except thit there was a loss of varietal (Juty 197J)