360 



Journal of Agricultural Research 



Vol. XX, No. 5 



sugar. The acid-solids ratio increases markedly in storage at 86° F., 

 but there is no evidence of change at 32 in 38 days. 



Some idea of the shrinkage in grapefruit and the change in acid-solids 

 ratio was obtained in another experiment in which eight grapefruits 

 which had been stored for 13 days were removed from storage, weighed, 

 four of them peeled, and the percentages of peel and pulp determined. 

 Acid, sugar, and soluble solids were determined in the juice of these 

 four fruits. The other four fruits were placed in the incubator at 86° F. 

 and allowed to remain 12 days. They were then removed, weighed, 

 and the percentage of shrinkage, the percentage of peel, and the acid 

 and soluble solids determined according to the usual method. The data 

 obtained from these determinations are shown in Table II. 



Table II. — Acids, soluble solids, acid-solids ratio, shrinkage, and peel in single Silver 



Cluster grapefruit 



The data in Table II show that the acidity decreases markedly and 

 that the acid-solids ratio is much higher after storage for 12 days at 

 86° F. Much of this apparent increase in soluble solids is probably due 

 to a concentration of the juice by the loss of water from the fruit. 

 Inasmuch as the average shrinkage of the fruit is 29 per cent, while the 

 average percentage of peel dropped from 27 to 20 per cent, obviously 

 much of the water given off comes from the pulp. 



EXPERIMENTS IN 1918-19 



In the second season's work, Davis and "common Florida" grape- 

 fruits were obtained from Mr. W. J. Krome, Homestead, Fla. The 

 entire crop from three trees was used in the storage experiments, one 

 picking being made from the Davis tree and two from the "common 

 Florida" trees. The fruit was shipped to Washington by express and 

 stored at the cold-storage plant at Arlington Farm. Cold-storage tem- 

 peratures of 32 , 36 , and 40 F. were used as well as common storage 

 at a mean temperature of about 50 , probably fluctuating 5 above and 

 below that temperature, and two warm storage temperatures which were 

 about 70 and 86°, respectively. In most cases the fruit was weighed 

 when placed in storage so that the skrinkage could be determined. 



