272 



Journal of Agricultural Research voi. xxii. no. s 



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 32° F. — Continued 



TREE 3 



First lot. 



When 

 placed in 

 storage. 



After 4 



months in 



storage. 



Second lot. 



When 

 placed in 

 storage. 



After 4 



months in 



storage. 



Third lot. 



When 

 placed in 

 storage. 



percentage of 



Acid as 

 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. 46 

 I 2.58 

 I 2.83 

 f 3.01 

 L 5-29 

 I .?• 59 

 L 8.77 

 [ 8.78 

 24 



5-3 



I. 26 

 8.6s 

 6. 92 



2-55 

 2-35 

 2.58 

 2.77 



S-I3 

 5.12 

 8. 10 



8-53 

 24. 2 



4-7 

 5 



I. 17 



II. 19 



9- SI 



I. 10 



1. 09 

 2.77 



2. 50 

 2.81 

 2.81 

 5.58 

 5-31 

 9-56 

 9. 16 



4-9 



03 

 07 

 22 



50 

 16 



75 

 38 

 25 

 19 

 67 



21.8 



I. 29 

 I. 18 

 3-36 

 3- 51 

 3.01 



3-2? 



6-37 

 6.76 

 9.82 

 9.68 



22. 2 

 4-3 



1.25 

 9.66 

 7.71 



08 

 46 



73 



I. 29 



10. 29 



7-94 



TREE 4 



percentage of 



Acid as 

 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 



I I. 18 

 [ I. 10 

 f 2. 70 

 1 2.66 

 f 2. 62 

 ^ 2.56 

 ^ 5-32 



I 5-22 

 9. 28 



I 9-53 

 22 



5-4 



1.36 



9-35 

 6.86 



94 

 03 

 ,18 

 80 

 31 

 69 

 49 

 49 



91 



4 



I. 17 

 ro. 01 

 8.55 



1.24 



3-04 

 1.78 

 .^.82 



58 

 57 

 3 



4-S 



I- 31 

 10.23 



7-79 



I. 04 



4.9 

 2,- 2, 



I. 04 



10. 16 



9-73 



I. 21 

 I. 22 

 3-75 

 3-85 

 3. 10 

 3.02 

 6.85 

 6.87 

 9.87 

 9.90 



I. 26 



10.86 



8.60 



From Table III it is evident that in every case there is a lower acidity 

 in the fruit after it has been held in storage four months than in fruits 

 from the same tree and picking when placed in storage. This is in accord- 

 ance with the findings reported in the previous publication and would 

 seem to establish this point definitely. The fact that in the present 

 experiments fruit was picked at three dififerent times during the growing 

 and ripening season strengthens the evidence. 



