3 66 



Journal of Agricultural Research 



Vol. XX, No. 5 



increase in total sugars, then, as the storage season advances, is due to 

 an increase in free-reducing substances. 



The dry-matter determinations are not particularly conclusive in the 

 analyses here shown. A careful inspection of the data obtained from 

 the 17 storage experiments shown in Tables III and IV indicates that 

 there is, in general, an increase in dry matter. This is probably due to 

 the loss of water from the fruit as well as to losses from respiratory 

 activities, both of which are included in shrinkage. 



The shrinkage increases with the length of time the fruit remains in 

 storage and is in general around 5 per cent for the first 100 days in cold 

 storage. Only in two cases is it more than 8 per cent for the entire time 

 the fruit was stored. There is no marked difference in shrinkage in the 

 three temperatures. That the shrinkage is from the pulp as well as the 

 peel is shown by the fact that the decrease in the percentage of peel is 

 not sufficient to account for the loss in weight. 



In general, the peel is from 19 to 25 per cent of the fruit used in these 

 experiments, and there is no wide variation between the two varieties. 

 The decrease in thickness of the peel during storage is about 30 per cent, 

 due, probably for the most part, to loss of water. 



WARM STORAGE 



As mentioned in the earlier part of this paper, in addition to the three 

 cold-storage and one common-storage temperatures, grapefruits were 

 placed in two warm storages at temperatures of about jo° and 86° F. 

 Some lots of fruit were stored in boxes and others in lard cans with tight- 

 fitting lids, the lids being removed from the cans occasionally for a short 

 time to aerate the fruit. The storage season for this fruit was, of course, 

 not so long as for that stored in the cold- or common-storage temperatures, 

 The results of analyses of fruit stored at 70 are shown in Table V, while 

 data obtained from the 86° storage are given in Table VI. 



Table V. — Percentage of sugars , acids, dry matter, peel, and thickness of peel of "common 

 Florida" grapefruit stored at about yo° F. in ventilated and unventilated packages 



TREK I, FIRST PICK 



TREE 2, FIRST PICK 



When placed in storage 



After 50 days, unventilated. 

 After 50 days, ventilated 



6.00 

 6. 13 

 3- 03 



