40 Alfred J. Ewari 



Brown on surface and water- 

 logged to llinm. depth. 



Browned llmm. deep and water- 

 logged 12ni.m. deep. 



Browned to depth of 14ni.ui. and 

 water-logged 15inm. deep. 



On the third day the apple in tlie 1 per 2000 solution sank, that 

 in 1 per 10,000 was just afloat, and the one in water, though still 

 afloat, was floating loAver than before. The increase of weight 

 results mainly from the water filling the air spaces in the pulp, and 

 the collapse or contraction of the cells killed by poison enlarges the 

 air spaces, and hence accelerates the entry of water. 



The distribution of water and ash in apples. 



Zschokke (Landw. Jahrb. d. Schweiz, 11, p. 192, 1897). showed 

 that in transpiring apples there might be a ditt'erence of from i to 1 

 per cent, in the amount of water in the basal and distal portions of 

 the fruit. This is the natural result of the greater abundance of 

 breathing pores, through which water vapour escapes, on the calyx 

 half of the apple. McAlpine (Report p. 7'5) gives similar data for 

 Annie Elizabeth apples. 



Kreshly Plucked. After 8 days. 



Top. Middle. Bottom. Top. Middle. Hottoni. 



p.c. p.c. p.c. p.c. pc. p.c. 



Clean - 85 50 - 86.23 - 86.12 - 85.68 - 86.74 - 86.92 ^ 

 Pitted - 85.49 - 87.04 - 87.58 - 86.13 - 86.51 - 86.17 



Hence the average percentage of moistuie in the clean, freshly- 

 plucked apples was 85.95 per cent., and after eight days in air 

 was 86.45 per cent., the numbers for the pitted apples being 8().7 

 per cent., and 86.27 per cent, respectively. Ajiparently the per- 

 centage of moisture increased in the clean apples after eight days 

 in air, and decreased in the pitted apples, a remarkable result, if 

 not due to faulty methods or the use of une(|ual material. In any 

 case it is evident that variations of \ to I per tent, of water can be 

 of no importance in regard to bitter pit, for imuh grcattT varia- 

 tions are shown by growing and adult aj)ples, and the weight of a 

 fresh apple can be reduced by drying by 5 to 10 })cr cent, without 

 the pulp cells being injured. 



