130 University of California Publications in Agricultural Sciences [Vol.3 



5. Protein. — The protein not coagulated by heat increased defi- 

 nitely during growth and ripening, although the increase was not so 

 regular nor so marked as the increase in sugar or the decrease in total 

 acid. 



6. Difference Between Total Solids and Sugar. — This factor re- 

 mained constant for the lower percentages of total solids, decreased 

 during the rapid ripening stage, and remained constant through 

 maturity and over-ripeness. 



