358 Journal of Agricultural Research vol. xx,No. s 



the acid-solids ratio of grapefruit picked at intervals throughout the 

 season from a number of localities. Some little work was also done on the 

 effect of cold storage and storage in lemon curing rooms on the acid-solids 

 ratio of the juice as compared to that of similar fruit direct from the tree. 

 The data given seem to show that there is an increase in the acid-solids 

 ratio during storage. 



While other investigations have been carried out on certain chemical 

 phases of the composition of grapefruit, the articles mentioned above are 

 apparently all that are of interest in connection with the present work. 



It is evident from the brief review of the literature here presented that 

 the longer the fruit is held on the tree the lower the acid content. The 

 acid content also apparently decreases during storage. The sugar con- 

 tent increases in fruit on the tree as the season advances, and some 

 evidence is brought out that it increases during storage. 



The present investigation was taken up to determine the effect of 

 storage at various temperatures on the fruit and particularly on the 

 sugar and acid content of the pulp, since these substances make up the 

 major portion of the dry matter of the pulp or interior of the fruit, with- 

 out the seeds. 



METHODS OF EXPERIMENTATION 



The fruit used in these experiments was from single trees of two 

 named varieties, Silver Cluster and Davis, and ' 'common Florida. "* Most 

 of the work was done with the two varieties last mentioned, the fruit of 

 these varieties all being from three trees, one Davis and two "common 

 Florida." 2 



The fruit from each tree was packed separately and was shipped to 

 Washington, where the storage experiments were carried out. The first 

 season's experiments, those of 191 7-1 8, were preliminary, and only 

 Silver Cluster fruit was used. All the fruit was obtained from one tree. 

 It was shipped to Washington, where part of it was stored at 86° F. and 

 the rest placed in a commercial cold storage at 32 °. In the experiments 

 with this fruit, the juice alone was analyzed, though the comparative 

 percentage of peel and pulp was determined in some cases. The method 

 followed was to peel the fruit, grind the pulp, and press out the juice 

 through thin muslin. The acid-solids ratio was determined according to 

 the usual method (8), and samples were, in most cases, made for sugar 

 determinations. The samples for sugar determinations were pipetted 

 into 250-cc. volumetric flasks, cleared with neutral lead acetate, made up 

 to volume, filtered, and the excess lead removed with sodium oxalate. 

 The reducing substances in this solution were determined. For total 



1 The writers are indebted to Mr. W. J. Krome, of the Medora Grove, Homestead, Fla., for his kindness 

 in picking, packing, and shipping the fruit from these three trees at various times during the season, and to 

 Mr. F. S. Poole, of Lake Alfred, for the Silver Cluster fruit used in the first season's work. 



2 " Common Florida" is the name applied in Florida to fruit of seedling grapefruit trees or trees budded 

 from seedlings to which no distinctive varietal name has been applied. The term, therefore, may include 

 fruit which represents a rather wide range in some of its characteristics. 



