362 Journal of Agricultural Research vol. xx, No. 5 



the alcohol on a steam bath, and drying in a vacuum oven until there 

 was no appreciable loss in weight between successive weighings. The 

 results of the sugar, acid, and dry-matter determinations were cal- 

 culated to percentage of wet weight of pulp. The percentage of peel 

 was determined by weighing before and after peeling. 



COLD AND COMMON STORAGE 



As mentioned earlier in this paper, two pickings were made from the 

 two "common Florida" trees, while all the fruit from the Davis tree 

 was picked at the same time as the first lots from the other two trees. 

 The first fruits were harvested October 31 and, as the cold-storage rooms 

 were not yet completed, were allowed to remain in common storage at 

 mean temperature of about 55 F. until November 21, when they were 

 sampled. The fruit was then placed An the various storage chambers. 

 The results of the analyses of the fruit held at 32 , 36 , 40 at various 

 times during the storage season appear in Tables III and IV. The time 

 in days after they were first sampled, when they were placed at the 

 various storage temperatures, is given in the first columns, and the percent- 

 age of acid, sugar, dry matter, and the shrinkage of peel and percentage 

 and thickness of peel appear in order. The second lots of fruit from the 

 two "common Florida" trees were picked November 26, and the fruit 

 was placed in the three cold-storage chambers December 4. Some of 

 this picking was also placed in common storage, and the results of 

 analyses of the fruit held in this type of storage are included with the 

 data from the three cold-storage temperatures in Table III. 



An inspection of Tables III and IV shows that there is a general de- 

 crease in tritratable acids during storage. This decrease would be more 

 marked if it were possible to take into account the shrinkage of the fruit 

 in storage. The actual decrease in acid would be somewhat more than 

 that shown in the table. 



In comparing the acid content of the fruit held at the three different 

 cold-storage temperatures, 32 °, 36 , and 40 F., it is evident that there 

 is no constant difference in the rate at which the acid decreased. In 

 most cases, however, at comparable samplings the fruit from the 40 

 storage is somewhat lower in acid content. This is especially noticeable 

 in the Davis fruit (Table IV), where the fruit from the 32 ° storage is in 

 all four samplings higher in acid content than that fruit from the other 

 two cold storages. 



The ' 'common Florida" fruit in common storage was in general lower 

 in acid than comparable lots in cold storage, with the exception of the 

 second sampling which was made 42 days after the fruit was placed in 

 storage. There was undoubtedly a greater shrinkage in the fruit in com- 

 mon storage, as was evidenced by the fact that the peel was thinner and 

 the percentage of dry matter increased in the latter part of the season. 



