Oct. 39, 1921 



Physiological Study of Grapefruit Ripenivg 



271 



fruit for each experiment was carefully selected from a lot of fruit all 

 harvested at the same time from a single tree, the variation in composi- 

 tion of the fruit on this tree introduces a possible error which it is hardly 

 possible to calculate. It is only by obtaining a large amount of evidence 

 that a clear indication of the direction of the change can be obtained. 

 It was accordingly deemed advisable to give in this table all the data 

 obtained in the analyses in the 1 1 different storage experiments carried 

 out in this portion of the investigation. The table is self-explanatory. 



Table III. — Percentage of acid, sugar, and dry matter in pulp, thickness of peel and per- 

 centage of peel, acid and soluble solids in juice, and solids-acid ratio of " Common Flor- 

 ida" grapefruit before and after storing four months at J2°F. 



TREE I 



TREE 2 



Acid as percentage of 

 citric 



Percentage of reducing 

 sugar as dextrose 



Percentage of cane sugar 

 as dextrose 



Percentage of total 

 sugar as dextrose 



Percentage of dry mat- 

 ter 



Percentage of peel 



Thickness of peel (in 

 mm.) 



Percentage of shrinkage 



Acidity of juice as per- 

 centage of citric 



Soluble solids (Brix) . . 



Solids-acid ratio 



1. 06 

 2.47 



2.44 



2. 74 

 2. 52 



21 

 96 



54 

 S 



5-6 



1.28 

 9.40 

 7-31 



I 2.61 



}2.6s 



} 5-26 



9.46 



23-3 



4.4 

 3 



I. 19 



10. 04 



8.44 



I. 06 



3. 01 

 . 2.92 



3-3° 



3-38 



6.31 



. 6.30 



' 9.66 



. 9-43 

 21. 2 



4. 2 



I. 18 



IO-33 



8.73 



I. 00 

 3-37 

 3-54 

 3-03 

 2-75 

 6. 40 

 6. 29 

 9.86 

 10. 16 

 21. 7 



4-3 

 4 



I. 09 

 10. 16 

 10. 29 



I- 15 

 3-73 

 3.66 



3-24 

 3-25 

 6.97 

 6. 91 



10.30 



18.2 



I. 19 



10.79 



9- 03 



I. 10 



3-29 



3-59 



6.88 



9-77 

 9.82 

 22. 4 



4.8 

 3-9 



I. OS 



11-35 

 10. 84 



